easy plant-based stuffing

easy plant-based stuffing

Stuffing is a must-have for thanksgiving! every time, it gives a wonderful texture and a great scent.


  • Spero Sunflower Cream Cheese:  1/3  tub, The Herb, divided
  • YELLOW ONION: 1/2, chopped
  • CHOPPED FENNEL: 1 cup 
  • CELERY STALKS: 3, chopped
  • GARLIC: 4 cloves, chopped
  • DRIED THYME: 1/2 tsp 
  • DRIED SAGE: 1 tsp 
  • FRESH ROSEMARY: 1 tbsp, chopped and divided
  • FRESH PARSLEY: 1/2 cup, divided
  • CUBED BREAD - DAY OLD: 8 cups 
  • VEG STOCK: 2.5 cups 
  • SALT AND PEPPER: to taste
  • FENNEL FRONDS: 1/2 cup for garnish


  1. PREHEAT your oven to 375 F. Grease a 9x13 baking dish with cooking spray.
  2. HEAT a skillet over a medium flame for a few minutes, then add the butter or olive oil. After a minute, add the onion, fennel, celery, garlic, thyme, sage, salt, and pepper. 
  3. STIR and saute for 10 minutes, until the veggies have softened and are fragrant. Turn off the heat. Stir in half of the rosemary and parsley.
  4. ADD the cubed bread to the baking dish along with the veggie mixture.
  5. ADD a few dollops of Spero Sunflower Cream Cheese The Herb and stir to incorporate. Pour in the stock slowly and gently stir once more. Cover the baking dish with foil and cook for 25-27 minutes. Optional: broil the stuffing uncovered for a few minutes to get the bread crispy on top! 
  6. SPOON the remaining Spero Sunflower Cream Cheese The Herb on top along with the remaining parsley, rosemary, and fennel fronds. Serve warm and enjoy! 

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