1 hr 5 mins
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!
My Private Note
Units: US | Metric
- 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 butter or 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)
- 1Preheat oven to 350.
- 2Spray a large casserole dish with non-stick spray.
- 3In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
- 4Toss to mix well.
- 5In a large skillet, heat the butter, margarine or oil over medium heat.
- 6Add the celery and saute for a minute or two.
- 7Then add the onions, and saute another few minutes.
- 8Add 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.
- 9Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
- 10Toss all together to blend well.
- 11Boil the water and add the broth mix or cubes to the water and stir to dissolve.
- 12Add about half of the broth to the stuffing mixture and stir.
- 13Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
- 14Then add a little more of the broth to compensate for evaporation while it's baking.
- 15You don't want this too mushy.
- 16Taste and adjust seasonings.
- 17Dump the whole bowl of stuffing into the baking dish and spread out evenly.
- 18You can cover it at this point and refrigerate it until you're ready to bake it.
- 19Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
- 20If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
- 21NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
- 22I'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!
- 23If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
- 24If 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.
- 25Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
- 26You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
- 27If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
- 28Taste first and see.
- 29Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
- 30Broth Mix: This is my secret to vegetarian cooking.
- 31The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
- 32Carmel Kosher and Manischewitz are two of the more popular brands.
- 33There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
- 34They come in chicken, beef, onion, mushroom, and other flavors.
- 35And I personally like them better than the kinds that have meat in them.
- 36If you don't want to use them, then a vegetable broth mix would work fine.
- 37But I like the richness they can give to many vegetarian dishes.
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Nutritional Facts for Vegetarian Apple "Sausage" Stuffing
Serving Size: 1 (117 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 174.7
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 3.5 g
- Cholesterol 12.2 mg
- Sodium 370.7 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 3.8 g
- Sugars 3.9 g
- Protein 2.6 g
The following items or measurements are not included:
vegetarian breakfast sausage patties
vegetarian chicken flavored broth mix