Some recipes for vegetarian stuffing include Vegetarian Stuffing with Cranberries and Whole Wheat Bread Stuffing with Pecans. Both recipes can be found on About.com. The Vegetarian Stuffing with Cranberries starts with sautéing 1 large yellow onion, 1/2 of a red onion, 1 cup of celery and 3/4 cup of cranberries.
Dice the onions. Combine the onions, celery and cranberries in a mixing bowl. Melt 2 tablespoons of butter in a large skillet. Add 2 tablespoons of olive oil to the skillet as well. Pour the onions, celery and cranberries into the skillet and cook them for 15 minutes until the cranberries are soft. Pour 4 cups of low-sodium vegetable broth into the skillet, and stir the ingredients together as they boil.
In a large mixing bowl, combine one package of pre-toasted bread cubes, 1 cup of cooked wild rice, tablespoons each of minced fresh sage and thyme, and TWO eggs. Pour the mixture from the skillet over the ingredients in the mixing bowl. Add to the bowl 2 tablespoons of poultry seasoning, one 16-ounce can of red kidney beans, and salt and pepper to taste. Mix the ingredients together.
Divide the mixture evenly between two 8-inch baking dishes that have been greased with butter. Cover the dishes with aluminum foil, and bake them for 25 minutes at 350 degrees Fahrenheit. Remove the foil, and cook the stuffing for an additional 10 minutes.