Classic bread stuffing made with sourdough baguette, leeks, cranberries, and walnuts. This vegetarian + vegan Thanksgiving stuffing is a great side dish!

Vegan Thanksgiving stuffing on a holiday table with rainbow carrots, cranberry sauce, and mashed potatoes and gravy.

This week we had a trial run with our Thanksgiving dinner, and it was delicious! While I don’t do turkey anymore, the sides have always been my favorite part anyway. I picked up a Trader Joe’s Turkey-less Roast, and though I was skeptical, it was actually really tasty. Especially topped with our homemade Cranberry Orange Sauce or Wild Mushroom Gravy.

On the side was this baked Thanksgiving stuffing and maple glazed roasted carrots. Sadly, I didn’t have time for a Vegan Pumpkin Pie or Mini Pecan Pies. 

Though I have an ultimate vegetarian/vegan side dish post coming very soon, Thanksgiving stuffing was always one of my favorites as a kid. I liked it so much I would make the boxed version for myself all season long. Making Thanksgiving stuffing from scratch, though, is really easy and doesn’t require many ingredients.

Fresh leeks, walnuts or pecans, cranberries, and fresh herbs make this stuffing recipe so much better than the boxed version. This classic rustic stuffing is also great with mushrooms, though I don’t use the if serving with mushroom gravy.