Gluten Free Sage Cranberry and Vegan Sausage Stuffing
I have been making my own Thanksgiving meals for about seven years now. With my family going from two to three to four.. This will be the first year we will be three. I am not sure how thanksgiving will go this year as we embark on this journey of shared holidays but I do know that tradition is important and stuffing my face with a vegan sausage stuffing is one Thanksgiving tradition I shall not walk away from. I mean, who doesn’t love a good stuffing? And when you add vegan sausage to it, yum yum yum yum! Did I mention it’s also gluten free? This recipe has become a fan favorite, so much so I have taken it to Thanksgiving dinner with my extended family (50 ppl) and they have just stopped asking if it’s veggie meat. Do you think I should tell them or keep the guessing game going.
Recipe
Time: 45 mins, Serves: 10
Ingredients
1 lb. veggie sausage (I use beyond spicy sausage)
2 Tbsp extra virgin olive oil
1 large onion
3 celery stalks 8 fresh sage leaves
1/4 cup flat-leaf parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 box gluten free cornbread (check out my cornbread recipe)
2 cups egg replacement (I LOVE “Just Egg” Brand)
1 cup cranberries, fresh
1 cup vegetable stock
½ cup candied walnuts, chopped
Instructions
Preheat oven to 350 F.
Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a large mixing bowl.
Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes.
Add chopped parsley, sage leaves, and cranberry stir well until the flavors are incorporated. Season with salt and freshly ground black pepper.
Transfer the mixture to the bowl with the sausage.
Add baked cornbread to the mixing bowl.
Whisk egg replacement and vegetable stock and pour over the cornbread and sausage mixture.
Toss gently until all ingredients are wet.
Transfer to a greased baking dish and bake at 350 F for 30 - 35 minutes until top is golden brown.
Serve warm and enjoy! :)
