Boistfort Valley Farm
Community Supported Recipe Box

Vegetarian Bread Dressing


  • 4 cups bread crumbs, lightly toasted
  • 2 medium carrots, diced
  • 1 tsp fresh sage, minced (about 4 leaves)
  • 2 medium parsnips, diced
  • 1/8 tsp celery seed
  • 1 cup vegetable broth
  • 2 tsp crushed Italian Parsley
  • 3 Tbsp flour
  • 1 leek, cleaned and chopped, greens discarded
  • 2-3 Tbsp butter
  • (1/4 cup water)
  • 1/2 cup mushrooms, brushed clean and sliced
  • Salt and Pepper to taste


serves: 4
dish: side
season: anytime

Combine herbs, bread crumbs, carrots & parsnips in a large bowl, set aside. Over medium heat, warm butter in a skillet and add leeks and mushrooms. Sauté until leeks are transparent and starting to brown. Add flour and stir, cooking 3-4 minutes to let flour toast slightly. Add vegetable broth and simmer about 10 minutes, stirring occasionally, until it starts to thicken. Remove from heat and pour over bread crumb mixture. Stir until fully incorporated. Add up to 1/4 cup of water if mixture seems too dry. Bake, covered, at 350° about 30 minutes. Uncover 10 minutes to brown lightly.