Traditional Bread And Sausage Stuffing

Traditional Bread And Sausage Stuffing Recipe

By Hot For Food

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


for the base

1 tbsp olive oil

1 C finely chopped leek

3/4 C finely chopped celery

1 finely chopped shallot

2 garlic cloves, minced

1 tbsp finely chopped sage

1 tsp finely chopped rosemary

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 C low-sodium vegetable stock

1/2 C dried cranberries

1/3 C finely chopped parsley

sausage & bread stuffing

3 vegan apple sage sausages (or your choice of flavor)

4 C cubed multigrain bread

2 tbsp olive oil

1 tsp fresh thyme

1/4 tsp sea salt

1/4 tsp ground black pepper


1Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time.

2This makes the bread crunchy which I like. If you want soft bread, you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan.

3If you’re baking the sausage and bread, while that’s baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallots for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to medium-low so you don’t burn the garlic.

4Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley, and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.

5You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.

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