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Vegetarian Sausage Stuffing

Vegetarian Sausage Stuffing

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Side Dish
  • Method: Baked, Oven
  • Cuisine: Vegetarian, Holiday

Description

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.


Ingredients

  • 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 meatlessĀ apple sage sausages, chopped (I used FieldRoast brand)
  • 2 1/2 cups vegetable broth
  • 1/2 cup pumpkin puree
  • 2 eggs

Instructions

  1. 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.
  2. Turn the oven heat up to 400 degrees Fahrenheit.
  3. 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.
  4. 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.
  5. 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.)
  6. Add the sausage to the vegetable mixture in the baking dish and stir.
  7. Pour in the bread cubes and stir to combine.
  8. 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.
  9. Cover with aluminum foil and bake for 35 minutes. Uncover and bake and additional 10-15 minutes or until top is browned.
  10. Serve!

Nutrition

  • 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