Sausage,  Sides,  Thanksgiving,  Vegan

Artichoke and Vegan Sausage Stuffing

November 11, 2011

I’ve been sharing my favorite recipes for this year’s Thanksgiving. There are so many different stuffing recipes out there using cornbread or wild rice, dried fruits and nuts.  I probably have made just about every recipe there is over the years!  When I choose my stuffing recipe I like it to compliment the seasonings with the overall theme of my dinner. Normally, I like Thanksgiving to be very traditional.  And with guests ranging in all ages, I try to please all tastes as best as possible by not being too extreme in any dish.

To make this ahead of time, the bread can be made up to 3 days ahead  as it is meant to be stale after all!  The sausage can be made the day before and brought to room temperature before mixing together with the bread and remaining ingredients.

Artichoke and Vegan Sausage Stuffing

Adapted from Bon Appetite

2 1 lb loaves of sourdough bread, about 15 cups, crust removed and cut into 1-inch cubes

3 tablespoons olive oil

1 1/2 pounds vegan sausage, such as Field Roast, Smoked Apple, casings removed (about 4 links)

2 cups chopped onions

3/4 cup chopped celery

2 large garlic cloves, minced

2 8-ounce package frozen artichoke hearts, thawed, coarsely chopped

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

1 teaspoon herbs deProvence

1/4 cup nutritional yeast, optional

Kosher salt and freshly ground black pepper to taste

2 cups (or more) vegetable broth

Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.  Meanwhile, heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes and thyme, sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature and refrigerate sausage mixture.)

When ready to bake:  In a large bowl, combine the bread to sausage mixture; toss to blend well. Mix in the nutritional yeast and broth adding in extra stock to moisten well, adding up to 1 ¼ cups additional broth.  Season with salt and pepper.

Preheat oven to 350°F. Spoon stuffing into a vegan buttered 13x9x2-inch glass baking dish. Cover with lightly sprayed foil to allow stuffing to not stick. Bake until heated through, about 30-40 minutes. Uncover and bake until top is slightly crisp and golden, about 15 minutes longer.

 

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

You May Also Like

Loaded Vegan Pumpkin Pancakes with Cranberry and Pecan Topping
October 2, 2018
My Mother’s Recipes
August 11, 2010
Forbidden Black Rice with Roasted Squash, Garlic and Kale
October 27, 2013

33 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *