Easy Vegetarian Sausage Stuffing

By Jessica

This was my second Thanksgiving as a vegetarian or possibly even my third? I'm not totally positive, the years seem to just be rolling by in one big blur lately. At any rate, I know that I haven't made myself vegetarian stuffing until this year. I'm not sure why, it's not like it'd be that big of a deal to sub veg stock for chicken stock with even the usual suspect of Stove Top stuffing that my brother likes and have something that we both can eat, I've just invested more of my time on whole dishes like vegetable pot pie. 

Right before Thanksgiving, I became obsessed with having vegetarian sausage stuffing and ran down to Central Market to grab some Field Roast. I chose the Apple Sage variety, it just sounded more "fall" to me. For the bread part of the stuffing, I went with Pepperidge Farm Herb Seasoned Cubed Stuffing Mix.

This could not have been simpler to use. The instructions, on the back of the bag, call for the addition of onion and celery but as I don't care for celery in my stuffing I used onion and garlic. I also used veg stock instead of chicken stock and I used Irish butter but I could've easily used Earth Balance and had vegan stuffing. 

Super quick, very tasty and has reheated well! I definitely will be making this again.

Comments

[Robin]

Good thing you chose pepperidge farm, as all the stovetop brand packages have chicken fat as an ingredient, even the cornbread one. Learned that this year when I was shopping for a thanksgiving sides feast with vegetarian friend. PF's classic mix is good too, I was impressed.

[Sarah Anne]

I *LOVE* the Field Roast Apple Sage. It's great sauteed with cabbage/apples/onions, and I've made soup that was fabulous with it! Our fav is the mexican/spicy ones though! (The Italian version just..lacks something)