Veggie Stuffing - Kraft Recipes Top
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Veggie Stuffing

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  • Set bread cubes aside in a large bowl. Melt butter in large skillet over medium heat. Cook onions, celery and garlic until tender. Add red pepper flakes, marjoram, thyme and sage. Stir until well mixed. Add the pesto and the sun-dried tomatoes. Stir. Pour over the bread cubes in large bowl. Mix well. Add the marinated artichoke hearts and feta cheese. Stir until well incorporated.
  • Place all the stuffing into a buttered 9x13 inch oven proof pan.
  • Bake in a 350 degree F oven for 20 minutes or until the top is browned.

Special Equipment Needed


This recipe was created one Thanksgiving when I was not eating any meat. My usual holiday stuffing has Italian sausage in it, so I needed something just for me. It was such a hit that I now make it every Thanksgiving along with my Italian Sausage Stuffing. I would not recommend stuffing it in the turkey. This recipe is delicious as is, but can easily become your family’s favorite by varying a few ingredients to better accommodate your families tastes. Make the recipe your own: replace Feta cheese with Gorgonzola, use olive oil in place of the butter, add 1/2 cup frozen corn when cooking the onions, use Sun-Dried Tomato Bread, Roasted Garlic Bread or Olive Bread in place of the Italian Bread.

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