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!)Print
Wow your friend with this tasty vegetarian sausage stuffing this Thanksgiving. It has all the flavor of traditional stuffing and is packed with flavorful vegetables.
- 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
- 1/8th teaspoon sea salt
- 1/8th 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.
- Serving Size: 1/8th Recipe
- Calories: 186 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 8.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20.5 g
- Fiber: 4 g
- Protein: 8.5 g
- Cholesterol: 41 mg