Vegan Apple Sausage Stuffing Recipes

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VEGAN APPLE AND SAUSAGE STUFFING



Vegan Apple and Sausage Stuffing image

This vegan apple and sausage stuffing is literally stuffed full of the best ingredients to make even carnivores want seconds on this vegan side dish.

Provided by LarishaBernard

Categories     Side Dish

Time 1h10m

Number Of Ingredients 14

16 oz dried bread cubes ((see instructions))
1 large sweet onion, (diced)
4 stalks celery, (diced)
2 large carrots, (small diced)
6 cloves garlic, (minced)
1 large sweet, crisp apple ((like Fuji), small diced)
1/2 cup sage leaves, (chopped fine (1/2 cup before chopping))
4 sprigs thyme, (leave removed)
2 tbsp fresh rosemary (chopped)
3/4 tsp black pepper, (more to taste)
1/2 tsp salt, (more to taste)
2/3 cup vegan butter (+ more for greasing pan and topping)
14 oz vegan sausage ((we used Lightlife))
2-3 cups vegetable broth

Steps:

  • *You need stale bread in order to properly make this recipe. In order to do this, buy a loaf of Italian bread, cut it up into small 1/2" cubes and place on a tray in a single layer to dry out (get stale). This takes about a day or two. Once your bread is ready, then you can proceed with the rest of the recipe.
  • Preheat oven to 350 degrees. Chop up all vegetables and herbs.
  • Add 2 tablespoons of the butter to a large stock pot over medium heat.
  • Add vegan sausage, 1 tablespoon of the sage and 1 sprig of thyme leaves. Cook the sausage according to the package, chopping it up while cooking until crumbly.
  • Remove the sausage to a plate.
  • In the same pot, add the remaining butter.
  • Once melted, add in onions, celery, apples, and carrots. Cook for 5 minutes, stirring occasionally.
  • Add in garlic and herbs, salt and pepper, and cook for 5 more minutes.
  • Add in the cooked vegan sausage and stir together, cook for another minute or two.
  • Add bread cubes and 1 cup of broth. Gently toss together. Turn off heat.
  • Add In more broth, 1/2 cup at a time, stirring after each, until your mixture is soft. You may not use all the broth. *You do NOT want soggy bread or it won't cook properly.
  • Place mixture in a lightly buttered 9x13 casserole dish and place a few pats of butter on top.
  • Cover with foil (or a baking sheet if you avoid foil).
  • Bake for 35 minutes. The uncover and cook for 15 more or until the bread pieces on top are golden brown.
  • Remove from oven and let set 5 minutes before serving. Best served warm.

VEGAN APPLE, SAGE, AND SAUSAGE STUFFING



Vegan Apple, Sage, and Sausage Stuffing image

Delicious and meaty stuffing that's full of flavor and vegan! Easy to make!

Provided by Linda & Alex

Categories     Side Dish

Time 50m

Number Of Ingredients 13

2 tablespoon extra-virgin olive oil
1 tablespoon vegan butter
1 large Vidalia onion (diced)
3 celery stalks (diced)
2 medium apples (cored, peeled and diced)
2 garlic cloves (minced)
1 cup chopped walnuts (toasted)
2 vegan sausages (chopped (we use Beyond Meat's Hot Italian))
2 tablespoon fresh sage (minced)
2 tablespoon fresh thyme (minced)
Sea salt and black pepper to taste
1 14 oz bag unseasoned cubed breadcrumbs
3 cups low-sodium vegetable broth

Steps:

  • Preheat oven to 375°F (190°C)
  • In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
  • Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
  • Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
  • Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
  • Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don't want them swimming in liquid or it will get mushy.
  • Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.
  • Enjoy!

Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 486 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 cup, TransFat 1 g, UnsaturatedFat 4 g

VEGAN APPLE SAUSAGE STUFFING



Vegan Apple Sausage Stuffing image

This is a veganized version of a favorite stuffing recipe in my family. When I became a vegan a few years ago, my mom and I converted all of our favorite Thanksgiving recipes, and this one turned out especially great in vegan form. You could easily make in non-vegan by using real sausage instead. This makes quite a bit, so feel free to halve the recipe.

Provided by BusyBeeHoneyBee

Categories     Vegan

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 10

2 packages plain seasoned stuffing mix
1 (14 ounce) package Lightlife Gimme Lean ground sausage (or other veggie sausage)
5 -6 stalks celery, chopped
1 white onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon poultry seasoning
4 apples, chopped
1 cup vegetable broth
1 cup white wine
salt and pepper

Steps:

  • Saute the onions, celery and garlic in a little bit of oil or butter over medium-high heat until limp.
  • Cook the sausage according to directions.
  • Mix everything together and bake in a greased baking dish for one hour at 350.

VEGETARIAN SAUSAGE APPLE STUFFING



Vegetarian Sausage Apple Stuffing image

I created this stuffing one Thanksgiving for a dear friend who had become a vegetarian, and said he missed many of the traditional dishes. It was based on my own stuffing recipe I had made for years. He said that it was as good as any non-vegetarian stuffing he had ever had, and others have said that also. You can leave out the soy patties completely (actually, I usually do) and still have a great stuffing. Hope you enjoy it!

Provided by Charmed

Categories     Apple

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

1 package seasoned dried cornbread stuffing mix or 1 package fresh crumbled bread (see note)
1/2 teaspoon salt
fresh ground black pepper
2 teaspoons bell seasoning (see note)
1/4 cup margarine or 1/4 cup olive oil
1/4 cup diced celery
1 large onion, coarsely chopped
2 -3 vegetarian breakfast sausage patties, chopped
1 large apple, peeled,cored and chopped
2/3 cup diced pecans, walnuts (or any other nut you like)
2 cups water
2 teaspoons vegetarian chicken flavored broth mix or 2 vegetable bouillon cubes (see note)

Steps:

  • Preheat oven to 350.
  • Spray a large casserole dish with non-stick spray.
  • In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
  • Toss to mix well.
  • In a large skillet, heat the butter, margarine or oil over medium heat.
  • Add the celery and saute for a minute or two.
  • Then add the onions, and saute another few minutes.
  • Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
  • Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
  • Toss all together to blend well.
  • Boil the water and add the broth mix or cubes to the water and stir to dissolve.
  • Add about half of the broth to the stuffing mixture and stir.
  • Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
  • Then add a little more of the broth to compensate for evaporation while it's baking.
  • You don't want this too mushy.
  • Taste and adjust seasonings.
  • Dump the whole bowl of stuffing into the baking dish and spread out evenly.
  • You can cover it at this point and refrigerate it until you're ready to bake it.
  • Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
  • If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
  • NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
  • I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
  • If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
  • If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
  • Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
  • You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
  • If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
  • Taste first and see.
  • Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
  • Broth Mix: This is my secret to vegetarian cooking.
  • The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
  • Carmel Kosher and Manischewitz are two of the more popular brands.
  • There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
  • They come in chicken, beef, onion, mushroom, and other flavors.
  • And I personally like them better than the kinds that have meat in them.
  • If you don't want to use them, then a vegetable broth mix would work fine.
  • But I like the richness they can give to many vegetarian dishes.

Nutrition Facts : Calories 174.7, Fat 10.6, SaturatedFat 3.5, Cholesterol 12.2, Sodium 370.7, Carbohydrate 18.6, Fiber 3.9, Sugar 4, Protein 2.6

VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY



Vegetarian Breakfast Apple Sausages Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten

Provided by Gwenaelle Le Cochennec

Categories     Breakfast

Yield 10 links

Number Of Ingredients 14

2 tablespoons olive oil, divided
½ cup onion, minced
2 cloves garlic, minced
1 cup apple, minced
1 cup baby bella mushroom, minced
1 teaspoon fennel seeds
1 teaspoon dried rosemary
1 teaspoon sage powder
1 tablespoon maple syrup
salt, to taste
pepper, to taste
15 oz cannellini bean, 1 can, drained and rinsed
½ cup chickpeas, canned, rinsed and drained, or cooked
1 cup vital wheat gluten, or all-purpose flour

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
  • Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
  • Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
  • Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
  • Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
  • Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
  • Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
  • Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
  • Remove from the water and let cool for about 5 minutes, then unwrap.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
  • Serve immediately or keep wrapped in the refrigerator for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams

APPLE SAUSAGE STUFFING RECIPE BY TASTY



Apple Sausage Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, breakfast sausage, celery, large yellow onions, garlic, apples, fresh sage, fresh thyme leaf, day-old sourdough bread, large eggs, chicken stock, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter
1 ½ lb breakfast sausage, casings removed
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 apples, skin-on, cored and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaf
2 loaves day-old sourdough bread, torn into 1 inch (2.5 cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups chicken stock
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  • Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
  • In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
  • In a large bowl, combine the bread and cooked sausage mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 62 grams, Fat 41 grams, Fiber 3 grams, Protein 18 grams, Sugar 14 grams

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2014-11-23 How To Make Sausage Apple Pecan Stuffing Recipe: 1. Preheat your oven to 400 degrees and line a baking sheet with foil. 2. Place the cut up sweet potatoes and apples in a medium sized bowl and drizzle with 2 T of the coconut oil and cinnamon and toss to coat evenly. Spread out the mixture on your baking pan and bake in preheated oven for around ...
From familyfocusblog.com


GLUTEN FREE APPLE SAUSAGE STUFFING - CELIAC MAMA
2021-11-20 Add the apples, onion, and celery to the sauce pot with remaining drippings and cook until celery is tender, about 10-15 min., stirring occasionally; remove from heat. Stir in reserved sausage and remaining ingredients, mix well. Add 1/2 cup of chicken broth to make it moist. Transfer the mixture into a casserole dish.
From celiacmama.com


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