Vegetarian Sausage Stuffing

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

Created by: Deborah Davis

Course Side Dish

Cuisine Holiday, Vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

8 -10

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.

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Ingredients

  

1x2x3x

• 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

Instructions

• 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.
• Serve!

Nutrition

Serving: 1/8th Recipe | Calories: 186kcal | Carbohydrates: 20.5g | Protein: 8.5g | Fat: 8.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 610mg | Fiber: 4g | Sugar: 5g

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