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Corn Bread Apple "Sausage" Stuffing

Corn Bread Apple "Sausage" Stuffing 6.000
Nov 17, 2010

Feel free to make this stuffing for the entire Thanksgiving table, not just the vegetarian/vegan guests. The vegetable protein sausage is a good substitute for the real thing.

Make Ahead: The stuffing can be made a day in advance; refrigerate either unbaked or baked and then cooled. Reheat, covered, in a 350-degree oven until warmed through.


Servings: 6

Yield: Makes about 10 cups (or 6 servings if using half of the stuffing for a related recipe)

Ingredients
  • 7 ounces (1/2 package) vegetable protein sausage, such as Gimme Lean brand (or other soy sausage)
  • 1 1/2 teaspoons vegetable oil
  • 3 stalks celery, trimmed and cut into small dice
  • 2 medium onion, cut into small dice
  • 1 medium clove garlic, minced
  • 3 Granny Smith apples, peeled and chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried sage (may substitute 2 tablespoons fresh, chopped)
  • 8 cups dry corn bread stuffing (20 ounces)
  • 2 cups vegetable broth
  • Salt, to taste

Related Recipes

Directions

Spray a large nonstick skillet with nonstick cooking oil spray and add the vegetable protein sausage, Cook over medium-low heat for about 10 minutes in a medium nonstick skillet, stirring often to break it up, or until browned.Transfer to a large mixing bowl.

Preheat the oven to 350 degrees. Have 1 or 2 medium baking dishes at hand.

Return the skillet to the stove top over medium heat. Add the oil. When it is hot, add the celery, onion and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened, then stir in the apples, thyme, basil and sage. Cook for 8 to 10 minutes, until the fruit has softened slightly.

Transfer the mixture to the bowl with the cooked sausage. Add the cornbread stuffing, then add the broth and stir to moisten evenly. Taste; add salt if needed.

Transfer half of the mixture to each baking dish and spread evenly. Bake for 25 to 30 minutes, until slightly browned and crisp on top. Or, if desired, reserve the remaining mixture for the No-Turkey "Turkey" (see related recipe).

Serve warm.


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Recipe Source

Adapted from a recipe in "Vegan Brunch," by Isa Chandra Moskowitz (Da Capo, 2009).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6 servings): 230


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 670mg 28%

Total Carbohydrates: 38g 13%

Dietary Fiber: 3g 12%

Sugar: 6g

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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