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a blue serving plate with vegan apple and sausage stuffing.
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5 from 4 votes

Vegan Apple and Sausage Stuffing

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. 
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Servings: 16 servings
Calories: 126kcal

Ingredients

  • 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
  • ½ cup sage leaves, chopped fine (½ cup before chopping)
  • 4 sprigs thyme, leave removed
  • 2 tablespoon fresh rosemary chopped
  • ¾ teaspoon black pepper, more to taste
  • ½ teaspoon salt, more to taste
  • cup vegan butter + more for greasing pan and topping
  • 14 oz vegan sausage (we used Lightlife)
  • 2-3 cups vegetable broth

Instructions

  • *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 ½" 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, ½ 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. 

Notes

*We encourage you to read these the FAQs in the post 
*See post for notes about Top 8 Allergy Free variation
*Nutritional facts are only estimates. Please utilize your own products for the most accurate information. 
 

Nutrition

Serving: 1helping | Calories: 126kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 451mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2013IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg