Italian Herb Stuffing

Italian Herb Stuffing

'Tis the season to gather 'round the good stuff—aka good food. With CHi, you get organic plant-based pork made with real food. No sketchy ingredients.

This holiday season, use CHi in your favorite recipes to upgrade classic dishes, like this CHi Italian Herb Stuffing. It's hearty, delicious, and so satisfying that it can be served as the main course for vegans, veggie-lovers, and anybody who appreciates good food.

Ready in 50 mins (20 min prep, 30 min cook)

Serves 8


  • 1 package CHi Italian Herb 
  • 7-8 cups (half a large loaf) baked french bread, cubed (or sub for gluten-free bread) 
  • 1 tbsp. vegan butter
  • 1/2 medium yellow onion, diced
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 tbsp. garlic, minced
  • 1/2 tsp. dried fennel 
  • 1 tsp. fresh oregano, minced
  • 1 tsp. fresh thyme, minced 
  • 2 1/2 cups vegetable stock 
  • Salt and pepper to taste 

STEP 1 Preheat your oven to 350 degrees. Place bread cubes on a baking sheet and bake in the oven for 20 minutes until toasted. Make sure to rotate the baking sheet halfway through for even cooking.

STEP 2 While the cubes are baking, heat a large pan over medium heat. Cook Chi Italian Herb Ground Pork according to the package. Place cooked ground pork onto a plate and set aside. Place the pan back on the burner at medium heat. 

STEP 3 Add butter to the pan until melted. Stir in onions, celery, carrots, and garlic. Sauté for 2 minutes. Sprinkle in fennel, oregano, and thyme. Cook for an additional 8 minutes until vegetables are tender. Add in pork and mix until well combined. Set aside. 

STEP 4 Remove the bread from the oven and increase the oven temperature to 375 degrees. Add bread and vegetable/pork mixture to a large casserole dish. Pour broth on top and mix well.

STEP 5 Bake in the oven for 30 minutes until the top is browned and crisp. Salt and pepper to taste and serve hot. 

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