Feel free to make this moist, slightly sweet 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.
Yield: Makes about 10 cups (or 6 servings if using half of the stuffing for a related recipe)
- 7 ounces vegetable protein sausage, such as Gimme Lean brand (or other soy sausage), crumbled
- 1 1/2 teaspoons vegetable oil
- 3 ribs celery, trimmed and cut into small dice
- 2 medium yellow onions, cut into small dice
- 1 medium clove garlic, minced
- 3 Granny Smith apples, cored and cut into medium dice
- 1 tablespoon fresh thyme leaves (may substitute 1/2 teaspoon dried thyme)
- 1/2 teaspoon dried basil
- 2 tablespoons fresh sage leaves, chopped (may substitute 1/2 teaspoon dried sage)
- 20 ounces (8 cups) dried corn bread stuffing
- 2 cups vegetable broth, preferably no-salt-added
- Kosher salt
Grease a large nonstick skillet with cooking oil spray, over medium-low heat. Add the vegetable protein sausage and stir to coat; cook for about 10 minutes, stirring often, until browned.Transfer to a mixing bowl.
Preheat the oven to 350 degrees. Grease a large baking dish with cooking oil spray.
Heat the oil in the same (now empty) skillet, over medium heat. Once the oil shimmers, stir in the celery, onions and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables have softened, then stir in the apples, thyme, dried basil and sage. Cook for 8 to 10 minutes, or until the fruit has softened a bit.
Transfer the mixture to the bowl with the cooked vegetable protein sausage. Add the corn bread stuffing, then add the broth and stir until the mixture is evenly and thoroughly moistened. (A pinch of it in your hand should hold together.) Season lightly with salt, stirring to incorporate; taste and season again, as needed.
Spread the stuffing mixture evenly in the baking dish, packing it lightly. Bake for 25 to 30 minutes, until lightly browned and crisp on top. Or, if desired, reserve the remaining mixture for the No-Turkey "Turkey" (see related recipe).
Adapted from a recipe in "Vegan Brunch," by Isa Chandra Moskowitz (Da Capo, 2009).
Tested by Bonnie S. Benwick.
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