Easy Gluten Free Stuffing Recipe with Beyond Sausage
For an easy and tasty stuffing recipe, turn to this plant-based gluten free stuffing recipe with vegan sausage! It's a delicious twist on traditional stuffing.
Servings: 8 servings
Calories: 589kcal
Ingredients
- 4 cups cornbread cooled and cubed
- 16 ounces Beyond Meat vegan sausage
- 2 cups celery chopped
- 1 cup onions chopped
- 3 tablespoons dried parsley
- 1 teaspoon mix of onion powder, garlic powder, thyme, and sage
- 1 1/2 cups vegetable broth
- 1 large egg
- 1 pinch salt to taste
Instructions
- Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside.
- Spread cubed cornbread on a cookie sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
- In a large skillet, cook Beyond sausage, celery, and onions over medium heat. Stirring regularly.
- In a large bowl, add the toasted cornbread, parsley, seasoning, and sausage mixture. Stir to combine.
- In a small bowl or measuring cup, mix the broth and egg.
- Pour the broth mixture into the stuffing mixture and stir to combine.
- Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
- Serve warm.
Notes
- Toast the cornbread for best results, otherwise it may become soggy.
- Once the broth is added, stir the sausage mixture gently, just to combine.
- Stuffing is best served warm.
- Stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
- After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.
Nutrition
Calories: 589kcal | Carbohydrates: 68g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 1266mg | Potassium: 431mg | Fiber: 4g | Sugar: 20g | Vitamin A: 408IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 3mg
