Stuffing With Field Roast Apple Sage Sausage

I love stuffing! Always have. This is one of my favorite dishes to make for Thanksgiving, especially when there are meat eaters because they devour it. Proof that you don’t need to cook a bird to get amazing stuffing!

1 onion chopped
6 stalks celery stalks diced
2 Field Roast Apple Sage Sausages diced
1/2 cup vegan butter
1 Tbsp sage
1/2 tsp salt
1/4 cup  vegan mayo
1/2 cup water hot water
1 tsp Better Than Bouillon No Chicken bouillon
1 Baguette cut into bite sized cubes

Preheat oven to 350 degrees
Saute onion, celery and sausage in 1/4 cup butter so onions are translucent.  Add sage, salt, remaining 1/4 cup butter to onions.  Cook until butter is melted.  Put bread in a large mixing bowl and pour onion mixture of bread.  Stir in mayo.  In a separate cup mix hot water with bouillon and stir into bread. I find it easiest to mix with my hands. Put in a casserole dish and bake for 30 minutes until golden brown.

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8 Responses to Stuffing With Field Roast Apple Sage Sausage

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  4. Gina says:

    I’ve made this several times. It is seriously out of this world. Everyone loves it, vegan or not. Does anybody know how many servings this recipe makes. I’m going to a potluck where I’m supposed to bring enough for 10. I can eat a lot, so it’s hard for me to be objective about how much that should be….

  5. Gina says:

    Getting a reply from the creator of this recipe, is (almost) like getting a message from Jesus….or Joaquin Phoenix. You have no idea how much this recipe has meant to me. I’ve been making it every Thanksgiving, since becoming vegan five years ago. Even my late mother-in-law loved it, and she didn’t like anything I do. ;0(.

    I’ve seen other similar stuffing recipes using the Field Roast apple sage sausage, but there’s no piont in trying them…since there’s just no way it could beat yours. Happy holidays and thank you!!!💗💗💗

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