Vegan Cornbread Sausage Stuffing
This vegan cornbread sausage stuffing is so easy and delicious, it’s worth using more than once this holiday season. It’s savory and a little sweet, meaty but not heavy. You can use your favorite vegan skillet cornbread recipe, boxed or store bought vegan cornbread for this, it’s a low pressure dish that you’ll come back to again and again.
I know there is a great controversy about whether it’s called stuffing or dressing, but for the sake of this post, I am going to ahead and call it stuffing, like I always have. This recipe requires absolutely nothing special. Just your favorite casserole dish and a mixing bowl will get you the best vegan stuffing in no time. If you are stuffing a vegan turkey loaf or vegan roast, this would be a wonderful base for that stuffing and also would be perfect for vegan stuffing balls if you add some vegan eggs or flax eggs to make the balls. The possibilities are really end where your imagination does.
As I mentioned, if you don’t feel like making cornbread, I totally get it. The holidays, especially, can get very overwhelming and shortcuts are nothing to frown at when it comes to cooking a feast. I can’t even count the number of times I made a meal for 10+ people and felt overwhelmed and wished I had gone a little easier on myself or sought help if it would have made it less stressful!
I made my own cornbread because it’s very difficult to get where I am, and expecting it vegan is basically impossible. I use coconut sugar and maple to sweeten it (it’s why it’s a bit darker than store bought), a combination I think it perfect for this recipe.
If you plan on buying your cornbread, note that you are going to crumble it and toast it as part of the recipe, so even cornbread muffins will work if that’s all you can find or make.
Vegan sausages are so easy to come by! I use to love the Morning Star ones, but now I can’t find them so I use Linda McCartney red onion and rosemary sausages. I do not like onions at all, but for some reason they don’t bother me in these, you can can hardly tell there is any onion in there. They have a great texture and flavor profile – perfectly savory.
It’s even possible to make your own vegan sausages if you are feeling ambitious. You will find lots of seitan based recipes online, which I think would be best. I think that the gluten free ones one won’t provide the right texture for this recipe.
All you need to do it heat the sausages according to the package or recipe and set aside until the recipe calls for the addition.
This is making me think I should have a vegan sausage recipe go live soon!
Vegan Chicken Stock
Vegan chicken stock has been getting easier and easier to find. Trader Joe’s has some and Better Than Bouillon has a readily available one was well. I have been using Not Chick’N and really enjoying it.
You can also easily make your own by blending up nutritional yeast, onion powder, dried parsley, garlic powder, onion powder, celery salt, dried thyme, and dried sage. Experiment with the quantities to reach your desired savory goal.
Herbs and Spices
You don’t want to skip or skimp on the flavors that go into this dish, they are the quiet star that makes it feel like a holiday side. Sage, thyme, and celery salt are the mandatory medley. It’s best to use the herbs dries, but if you have fresh, go ahead and use them, just add about 50% more so the taste profile is about the same.
It’s not complex or tricky in any way, but it is soul filling and comfy! Hope you enjoy!
Savory and a little sweet vegan cornbread sausage stuffing for your next holiday gathering. This is a super easy and well loved side dish that makes an easy side.
- cornbread (around 9x13 sheet pan)
- 4 vegan sausage links
- 1/4 cup vegan butter (1/2 melted)
- 1/4 cup of vegan chicken broth (1/4 cup more may be necessary)
- 2 celery stalks cleaned and sliced thin
- 2 cloves of garlic, minced
- 1 tbsp celery salt
- 1 tbsp thyme powder
- 1 tbsp dried sage
Crumble cornbread into medium size chunks on a baking sheet and brush with melted butter. Toast in the oven for 15-20 minutes at 250* F.
While cornbread is toasting, prepared sausages according to package.
In a large frying pan, melt the remaining of the butter on medium-high and add celery. When fragrant, add all the herbs and spices. When the cornbread is done toasting, add to the frying pan and mix well.
Prepare the oven for the cassarole dish by setting it to 350*
Chop up the vegan sausages into 1/4 inch chunks.
Transfer mixture to a casserole dish and add the chopped sausages.
Mix in vegan chicken broth.
Transfer to preheated over and bake for 30 minutes.
Half way through baking, mix the stuffing a bit so the bottom comes to the top and ensure moisture isn't too wet or too dry. It's the mix is too dry, as a few tablesoons of vegan chick broth.
Garnish with sage or parsely.
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