Vegan Cornbread Sausage Stuffing Food

VEGAN CORNBREAD SAUSAGE STUFFING

Vegan Cornbread Sausage Stuffing image

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.

Provided by Lana Katsaros

Categories Dinner

Time 55m

Number Of Ingredients 9

Ingredients

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

Steps:

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. Serve warm!

CORN BREAD-SAUSAGE STUFFING

Corn Bread-Sausage Stuffing image

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Provided by Pierre Franey

Categories casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound ground sweet or hot sausage meat
1 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
3 cups cubed corn bread
1/2 cup coarsely chopped pecans
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh sage, or 1 tablespoon dried
1/2 cup finely chopped parsley
1 cup chicken broth, fresh or canned
1 egg, beaten

Steps:

Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams

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