You can stop scouring the internet for "the best stuffing" recipe. This one has it all: it's sweet and savory, it's crispy on the top and soft on the inside, and it has the most incredible holiday aroma. Personally, I love to experiment with different recipes and "themes" for meals: I have done "Classic" Thanksgiving, I have done "Fancy Pants" Thanksgiving, I have done Friendsgiving, and I have even done the I'm-not-doing-it-this-year-giving. The one thing that they all had in common? This stuffing.
I found the recipe that I originally adapted this from while waiting in line at Whole Foods. It was one of those years where I waited until Thanksgiving Day to go to the store, and the place was packed. I planned on winging all of my recipes until I came across this recipe for a cornbread and sausage stuffing. I also just happened to be standing next to a giant pile of ready-made cornbread with big green "vegan" stickers on them. It was meant to be.
I know what you're thinking. This is a food blog, why isn't there a recipe for the cornbread? I'll tell you why: because it's Thanksgiving, and your to-do list is SO LONG. Yes, you can totally make your own cornbread (I have, and it's delicious!)... but why not save an hour? I don't know about you, but I always find myself scrambling to get everything finished for Thanksgiving. I underestimate how many things I can actually stuff in my oven, I underestimate how long it takes to do the same dishes over and over again, and I really underestimate how nice it is to actually get everything done and relax before traveling or hosting. When I found this recipe, I seriously rejoiced. Not only because it is incredibly delicious, but because it saves time. I don't have to bake bread or hope that the store has day-old bread crusty enough to hold up in a stuffing. It's a win/win!
Sweet & Savory Stuffing
"veganized" from Whole Foods' Cornbread & Sausage Stuffing
- 1 Tablespoon Olive Oil
- 4 Cups Vegan Cornbread, cut into small cubes (at Whole Foods, this is in the bakery section)
- 1 Package "Gimme Lean" Veggie Sausage
- 1 Cup Celery, chopped
- 1 Cup Yellow Onion, chopped
- 2 Cloves Garlic, minced
- 2 Tablespoons Fresh Sage, finely chopped
- 1 Tablespoon Fresh Thyme, finely chopped
- 1 Cup Organic Vegetable Broth
- Sea or Pink Salt & Pepper, to taste
- Preheat oven to 375°F.
- Remove casing from veggie sausage and cut into five rounds. Flatten each round into a patty.
- Heat oil in skillet over medium heat, add sausage, and cook for about 5 minutes. Flip, continue to cook for another 5 minutes. Both sides should be browned.
- Remove from skillet and place on a paper towel-lined sheet to cool.
- Add celery, onion, and garlic to skillet and cook until slightly translucent, 3-6 minutes. Add sage and thyme, stir to combine.
- Stir broth, salt, and pepper into skillet and bring to a boil.
- Add cubed cornbread to a large bowl, and pour broth mixture over the top.
- Once cooled, cut sausage patties into small cubes. If you'd like them to be crispier, feel feel to toss the cubes back in the skillet with a little oil and brown them up. Either way, add the cubes to the bowl and stir to combine.
- Transfer to a 9-inch casserole dish and bake for 30-35 minutes, until hot throughout and slightly browned on the top.
My favorite holiday tradition is participating in a gratitude meditation before eating. Take a moment after everyone sits down, close your eyes, maybe hold hands, and just take a moment to be grateful. Think about the wonderful people you are with, the sweet animals that you share your home with, the homemade food before you (doesn't it smell so good?), the roof above your head, and just smile. Then, extend that outward. Send the love that you just created to your community, your country, your universe. Take as long or as little as you need to get that warm, fuzzy feeling. Then, open your eyes, keep smiling, and dig in.