Apple-Sausage Stuffing Recipe

Directions

• 1 tsp olive oil
• 2 links turkey sausage, preferably apple, casings removed
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 Granny Smith apple, cored, peeled, and diced
• 1⁄2 cup dried cranberries
• 2 cloves garlic, minced
• 5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat (Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.)
• 10–12 leaves fresh sage, chopped
• 1 1⁄2 cups low-sodium chicken stock
• 1 egg, beaten
• Salt and black pepper to taste
• 2 Tbsp cold butter, diced

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
3. Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl.
4. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper.
5. Place in a 13″ x 9″ casserole dish and dot with the butter.
6. Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.

This delicious recipe and photos were created by EatThisNotThat.com, we simply shared it. Check them out for more great ideas!

Vegan Mashed Potatoes, Gravy, And Stuffing Muffins

Prep: 25 mins – Cook: 18 mins – Total: 43 mins

Ingredients

• 8 cups bread cubes (about 1 loaf)
• 3 tbs vegan butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1.5 cups celery, diced
• 1 tsp thyme
• 1 tsp rosemary
• salt and pepper to taste
• 1 egg replacer (see info above)
• 2½ -3 cups vegetable broth
• oil for greasing muffin tin
• 6-8 medium yukon potatoes, cut in half
• 2-3 tbs Earth Balance Buttery Spread
• salt and pepper to taste

Directions

1. FOR THE MASHED POTATOES
2. Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
3. Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
4. Season with salt and pepper to taste.
5. FOR THE STUFFING MUFFINS
6. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
7. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
8. Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
9. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
10. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
11. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

This delicious recipe and photos were created by TheColorfulKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

Vegan Stuffing Recipe – How To Make Vegan Stuffing – Vegetarian Stuffing Recipe

PREP: 15 mins – COOK: 1 hr 30mins – TOTAL 1 hr 45mins

Ingredients

• 1 large loaf whole-grain bread* (cubed & set out to dry overnight // 1 large loaf yields ~9 cups loosely packed cubes)
• 3/4 cup uncooked green lentils
• 3 Tbsp olive oil or vegan butter (I used a mix of both)
• 1/2 cup white onions (diced)
• 3/4 cup celery (diced)
• Salt & pepper
• 3 – 3 1/2 cups vegetable broth (plus more for cooking lentils // DIY or store-bought)
• 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 1/2 Tbsp (37 ml) water as original recipe is written)
• 3/4 tsp dried sage*

Directions

1. The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day old bread – noticeably dry but not rock hard.
2. The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing 3/4 cup lentils in cold water, then adding to a small saucepan with 1 1/2 cups veggie broth or water (amount as original recipe is written // adjust if altering batch size).
3. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
4. Preheat oven to 350 degrees F (176 C) and line a 9×13 pan (or comparable sized dish // as original recipe is written // adjust if altering batch size) with foil or spray with nonstick spray. Also prepare flax egg and set aside.
5. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
6. To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked veggies, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf: Moist but not soggy. It should hold its shape if formed into a shape but liquid shouldn’t squeeze out of it. Too dry and it will be really dry after cooking. Too wet and it will be soggy and never get any crisp texture. If too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
7. Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the top layer of foil so the top can brown. Increase heat to 400 degrees F (204 C) and bake for another 10-15 minutes or until the top is well browned and crisp.
8. Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

This delicious recipe and photos were created by MinimalistBaker.com, we just shared it! Their website is so amazing, you need to check it out!