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Easy Vegetable Stuffing

Packed with delicious vegetables, rosemary and thyme this stuffing recipe is not only healthy but absolutely delicious. As an added bonus it’s also gluten free, dairy free, vegan & vegetarian friendly!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8


  • 10 Cups (840g) Mc Cambridge’s Gluten Free Soda Bread, chopped into cubes Find out more about McCambridge
  • 2 Tablespoons Extra virgin olive oil
  • 1  Large yellow onion, diced
  • 4 Cloves Garlic, crushed
  • 1 ½ Cups Celery, cubed
  • 2 Cups Carrots, cubed
  • ½ Teaspoon of salt 
  • 2 Teaspoons Ground thyme 
  • 2 Cups of Knorr Vegetable Stock Pot  Find out more about Knorr Pots


  •  Preheat the oven to 180℃ and line 2 baking trays with parchment paper
  • Evenly spread the cubed brown bread across the trays and bake for 15 minutes to allow it to crisp, then transfer to a large mixing bowl
  • Heat the olive oil in a large frying pan and add the carrot, celery, onion, garlic and fry for 6-7 minutes
  • Add to the bread, add the thyme, rosemary  and stir well to combine
  • Transfer the mixture to a large casserole dish and pour over the vegetable stock 
  • Bake for 40 minutes at 180℃ and enjoy