This warm and comforting vegetarian sausage stuffing will please a crowd!
We do two different Thanksgivings and Christmases every year.
It’s a result of having both sets of parents close-by in Maryland, and also other family members that now live out of town.
I’ve grown up celebrating this way, so in a way it’s nostalgic to spread the holidays out instead of being laser-focused on one specific date.
It can also be wonderfully exhausting.
My sister and brother-in-law are both vegetarians, and our huge holiday spreads include plenty of dishes for both meat eaters and not.
It helps that even those of us who do enjoy a roast turkey, also love veggies, mac-n-cheese, non-meat gravy.
We’re not eating at separate ends of the tables to alienate either diet.
For this Thanksgiving, I made a traditional stuffing with the addition of vegetarian sausage (read: meatless).
Actually, it’s a dressing because it’s cooked in its own baking dish, rather than a stuffing that’s cooked inside the meat; but, stuffing is more recognizable, and dressing can often be mistaken for the stuff that goes on a salad.
My sister is obviously more familiar with cooking vegetarian “meat substitutes,” and she always says they taste best if you sear them off in butter.
I mean, is there anything that isn’t better with butter? I’m grateful she’s not vegan.
Healthy “large” not healthy “good for you,” to clarify.
See how nice and brown the edges are? Perfection!
After pouring in some homemade vegetable stock (my mother’s handiwork) and letting it simmer and reduce, I tossed the mixture with some toasty Italian bread cubes and fresh parsley.
Then it was baked until the top became crispy and golden brown.
Click here for more of my vegetarian recipes.
Click here for my overnight slow cooker chicken stock (if you’re a meat eater and want to sub this for the vegetable stock).
- 1 package Lightlife Italian Style Smart Sausages, sliced into rounds
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1/4 cup fresh parsley, chopped
- 2 cups vegetable stock
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups stale bread cubes
I like to buy a loaf of crusty Italian bread from the bakery for my stuffing. After cutting it up into cubes, I either leave them out overnight OR I throw them on a baking sheet in a 300°F oven for 10-15 minutes to get stale.