Vegan Sausage Stuffing

This Vegan Sausage Stuffing is an easy, hearty stuffing recipe for the holidays. Made with just a few simple ingredients, yet full of flavor!

Course Side Dish

Cuisine American

Prep Time 5

Total Time 45

Servings

Calories 273

Author Elizabeth

Equipment

Non-Stick Pans

Ingredients

8 Cups Stale Bread* cut into ¼" pieces
2 Cups Vegetable Broth
1 Small Onion finely diced
3 Stalks Celery finely diced
4 Vegan Sausages* sliced and/or chopped
1 Teaspoon Dried Parsley
½ Teaspoon Dried Sage
½ Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
¼ Teaspoon Black Pepper
Fresh parsley, sage, and/or thyme, for garnish

Instructions

Preheat the oven to 350°F. If your bread is not stale, arrange in a single layer on a baking sheet and toast for 15-25 minutes.
Add the onion and celery to a large skillet and cook over medium heat for 5-7 minutes, until soft. Add a splash of vegetable broth if the veggies start to stick.
Add the sausage and cook 2-3 minutes.
Add the bread, parsley, sage, thyme, salt, and pepper to the pan. Toss and allow to toast for 1-2 minutes over the heat.
Turn off the heat and pour on the remaining vegetable broth. Toss well. *If you want you can serve immediately after this step. Baking helps solidify flavor and make it a more sticky stuffing, so I do recommend continuing to step 6.*
Transfer the mixture to a medium sized baking dish. Bake for 30-35 minutes, until the top of the stuffing is golden brown.
Let cool 5 minutes before serving. Garnish with fresh parsley, sage, and/or thyme, if desired.

Notes

*Bread: I used an Italian loaf from my grocery store's bakery. I recommend using something similar - a real loaf of bread - instead of a pre-sliced loaf. For gluten-free, Schar and Bfree both work well. Or, try my gluten-free stuffing.

*Sausages: I used Field Roast Apple & Sage sausages. These are my go-to for most recipes, and I think they have the best flavor. For gluten free, try Beyond Meat sausages. Or, for a cleaner (and GF) version, use Abbot's chorizo.

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