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Cranberry Stuffing Vegan Sausage

Thanksgiving Stuffing With Cranberries and Vegan Sausage

Made with simple wholesome ingredients, this Cranberry Stuffing will be a family favorite.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Servings 8
Calories 136 kcal

Equipment

Ingredients
  

  • 1 loaf Fresh bakery bread sliced. We used french bread
  • 1 cup Fresh or frozen cranberries we used frozen
  • 7 oz Vegan sausage
  • 1 large Sweet onion diced
  • 5 Green onions diced
  • 5 Celery stalks diced
  • 6 Garlic cloves minced
  • 6 sprigs of Thyme
  • Orange cut into quarters
  • 3/4 cup Dry white wine or cooking wine
  • 22 oz Low Sodium Chicken broth 1 1/2 cans
  • 2 Eggs
  • 8 tbsp Butter 1 stick
  • 1 tsp salt
  • ½ tsp pepper

Instructions
 

  • Preheat oven to 350°F. Spray 13x9-inch casserole dish.
  • Spread bread on large, baking sheets. Bake for about 15 minutes, or just until dried but not browned. Remove from oven and allow to cool.
  • While the bread is cooling, heat a large deep skillet over medium-high heat. Add vegan sausage and cook thoroughly. You want it to be in crumbles. Transfer the cooked sausage to a plate.
  • Once the bread is cool, break it into cubes and place in a large bowl. I used my hands, feel free to use a knife if you prefer.
  • Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery and thyme and cook, stirring occasionally, for about 4 minutes, or until onions are translucent.
  • Stir in garlic and cranberries and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add cooking wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
    Making Cranberry Stuffing
  • Add broth, squeeze in the juice from the orange slice, and butter, bring to a simmer, and simmer until liquid is reduced by half.
    Making Cranberry Stuffing
  • Stir green onions into vegetable mixture. Add vegan sausage crumbles, 1 tsp. salt and ½ tsp. pepper, and mix well.
  • Pour mixture into the large bowl with the bread; remove and discard thyme stems. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
    Making Cranberry Stuffing
  • Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.

Nutrition

Calories: 136kcalCarbohydrates: 12gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 43mgSodium: 537mgPotassium: 255mgFiber: 3gSugar: 4gVitamin A: 215IUVitamin C: 7mgCalcium: 57mgIron: 6mg
Keyword christmas, holiday, holidays, side dishes, stuffing, thanksgiving
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