Say hello to your new favorite stuffing recipe for Thanksgiving! Stuffing is actually one of my favorite dishes (second to that sweet potato dish with the nut/brown sugar topping). I didn’t always get to enjoy it on Thanksgiving though since some years it was stuffed into the turkey OR it had pork sausage since I was the only vegetarian in my family. These days, I’m all about making my own! This vegetarian sausage stuffing has all the flavor of a traditional stuffing but is also loaded with lots of chopped veggies.
I used a store bought Italian bread for this dish, but I feel it would also be good with cornbread too. In fact, I kind of want to make a second dish of it this weekend with cornbread! Since I usually forget to set bread out the night before to make it “stale” , I usually just chop my bread into cubes and bake it on a cookie sheet in the oven at 250 degrees until lightly browned and crisp on the edges. Usually by the time I am done chopping the veggies needed for the dish, my bread is ready too!
Also, if you need suggestions for a vegetarian sausage, I really like the apple sage sausages from Field Roast. (Not sponsored!)
Vegetarian Sausage Stuffing
- 8 cups chopped white or whole wheat bread cubes
- 2 tablespoons olive oil
- 1 onion chopped
- 6 in. white leek stem thinly sliced
- 3 carrots peeled and chopped
- 4 stalks celery chopped
- 1 cup chopped button mushrooms
- 1 parsnip peeled and chopped
- 1 teaspoon dried or fresh rosemary
- 1 teaspoon dried or fresh sage
- 1 teaspoon dried or fresh oregano
- 1/8 th teaspoon sea salt
- 1/8 th teaspoon ground black pepper
- 3 meatless apple sage sausages chopped (I used FieldRoast brand)
- 2 1/2 cups vegetable broth
- 1/2 cup pumpkin puree
- 2 eggs
- Preheat the oven to 250 degrees Fahrenheit. Spread bread pieces on a baking sheet in a single layer and bake for 35-45 minutes until toasted. Set aside.
- Turn the oven heat up to 400 degrees Fahrenheit.
- While the bread is baking, heat the olive oil in a deep skillet or enamel dutch oven. Add the onion, leek, carrots, celery, mushrooms, and parsnip. Cook for 7-9 minutes or until onion is softened and translucent. Add the garlic and saute for 1 minute.
- Stir in the rosemary, sage, oregano, salt and pepper. Cook another 1 minute and then turn off the heat. Transfer to a 9" x 11" baking dish and set aside.
- In the same pot/skillet, add the sausage. Saute over medium-high heat for 3-5 minutes or until browned. (Add another 1 tablespoon olive oil to the pan if needed to keep sausage from sticking.)
- Add the sausage to the vegetable mixture in the baking dish and stir.
- Pour in the bread cubes and stir to combine.
- In a medium mixing bowl, add the broth, pumpkin, and eggs. Stir well with a whisk until well mixed. Pour over the bread and vegetable mixture in the baking dish. Stir until mixed.
- Cover with aluminum foil and bake for 35 minutes. Uncover and bake and additional 10-15 minutes or until top is browned.