Spring Stuffing (Oh She Glows)

This stuffing is the best of both worlds, as it has both bread and a ton of veggies! The asparagus, edamame, and peas in this recipe as a welcome update to a traditional stuffing recipe (but isn’t so different that your family won’t love it!). This recipe is great to serve at Easter when the weather is getting nicer, but I also serve it at Christmas! It works in every season :)

As with all stuffing, remember to cube your bread the night before so that it’s nice and stale(ish) for when you’re ready to make it the next day.

The recipe is by Oh She Glows and you can find it below, or on their website here.

My notes are italicized.

(the Spring Stuffing is the one at the top of the bowl)


  • 1 loaf crusty seed & cranberry raisin bread, roughly chopped into 1-inch pieces (5-6 cups packed) (If I can’t find that, I get regular bread, and then add a handful of dried cranberries)

  • 1 tbsp extra virgin olive oil

  • 3 garlic cloves, minced

  • 1 cup peeled & finely chopped carrots

  • 1 bunch asparagus, ends broken off and finely chopped

  • 1 cup peas (if using frozen, thaw and drain first)

  • 1 cup edamame (if using frozen, thaw and drain first)

  • 2 tbsp fresh lemon juice

  • 8-9 green onions, finely chopped

  • 1/2 cup fresh minced parsley

  • 2 tbsp fresh thyme

  • 1/2 tsp dried oregano

  • Herbamare (or salt) & ground black pepper, to taste

  • 1 cup veggie broth or more if desired


  1. Roughly chop (or tear) bread into 1 inch chunks. Place the bread onto a baking sheet and in the (turned-off) oven overnight or for about 10-12 hours. This lets the bread firm up and get a bit hard so it retains its shape in the stuffing. If using frozen peas and edamame, place in fridge overnight to thaw. Rinse and drain before use.

  2. The next day, preheat oven to 400F and grease a 2.3 L/2.5 qt. casserole dish. Heat a large skillet or wok with 1 tbsp oil over medium heat. Add in the garlic, carrots, and asparagus and sauté until just tender, about 8 minutes or so. Season well.

  3. Now, add in the (drained) peas, edamame, fresh lemon juice, and green onions and sauté until heated through, about 5 minutes. Stir in the herbs and season again with Herbamare & pepper to taste. Remove from heat.

  4. Gently, stir in the cup of broth, being careful not to overmix the bread. Transfer to prepared dish, cover, and bake for 28-30 minutes. Carefully remove lid and allow to cool for 5 mins or so before serving.