traditional bread and sausage stuffing
There’s no turkey required to make this traditional holiday stuffing with vegan sausage and bread, and I guarantee you’ll still be stuffed!
Servings 8
Ingredients
for the base
- 1 tablespoon olive oil
- 1 C finely chopped leek
- ¾ C finely chopped celery
- 1 finely chopped shallot
- 2 garlic cloves, minced
- 1 tablespoon finely chopped sage
- 1 teaspoon finely chopped rosemary
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ C low-sodium vegetable stock
- ½ C dried cranberries
- ⅓ C finely chopped parsley
sausage & bread stuffing
- 3 vegan apple sage sausages (or your choice of flavor)
- 4 C cubed multigrain bread
- 2 tablespoon olive oil
- 1 teaspoon fresh thyme
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time.
- This makes the bread crunchy which I like. If you want soft bread, you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan.
- If you're baking the sausage and bread, while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallots for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to medium-low so you don't burn the garlic.
- Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley, and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.
- You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.
