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Veggie Burger Stuffing


1 onion, diced
2 celery stalks, chopped
1 garlic clove, minced
2 c butternut squash, peeled and diced
2 T fresh rosemary, chopped
2 T thyme, fresh or dried
2 T sage, fresh or dried
4 Hilary's World's Best Veggie Burgers, thawed and crumbled
1 1/2 c vegetable stock
sea salt, to taste


Sautee onion, celery, garlic, and butternut squash in olive oil over medium heat on the stovetop until the squash is tender. Add the rosemary, thyme and sage and cook for about 1 minute longer. Add salt and pepper to taste. Crumble the thawed veggie burgers into the mixture and transfer to a small casserole dish. Add the vegetable broth to cover the mixture and bake uncovered at 350 degrees F for about 30-40 minutes until liquid is absorbed.

Questions? Or want to let us know how this recipe worked for you? Leave a comment!

  • Ash

    We have made this recipe for the past few Thanksgiving and it always delicious! We add various vegetables as well as pomegranates which was my favorite part! 🙂

    • Hilary’s

      That’s such a good idea! Sounds delicious. 🙂