Sourdough and Sausage Stuffing

Sourdough and Sausage Stuffing



Bring all your favorite fall flavors together with this herbed sourdough, apple and sage sausage stuffing. The homemade sourdough and herbed rosemary salted croutons adds the perfect crunch to this savory stuffing. Matched with traditional ingredients of carrots, celery and onions, it’s the perfect addition to your table anytime of the year, but especially Thanksgiving. Also great by the spoonful. Happy cooking!

1/2 yellow onion
2 cloves of garlic
4 stalks of celery
2 carrots
1 leek
4 slices of sourdough bread
1-2 Tablespoons of rosemary salt
1 Tablespoon chopped sage
6 Tablespoons of olive oil
1 cup of vegetable broth or veggie bouillon
Splash of white wine
1 Tablespoon of vegan butter
1/4 cup cooked chestnuts
2 links Field Roast Smoked Apple Sage vegan sausage




Pre heat the oven to 365 degree Fahrenheit
Cubed the bread into 1 inch squares
Toss with 3 Tablespoons of olive oil and a good dash of your rosemary salt
Bake for 15-20 minutes
Peel the garlic, onions and carrots
Trim the carrots and celery
Clean the leeks
Finely chop the garlic, onions, celery, carrots and leeks
Gently sauté the onions and leeks for 3-5 minutes in 2-3 Tablespoons of olive oil
Add the garlic, celery and carrots
Add a splash of white wine and the butter
Roughly chop the chestnuts and sausage and add to the veggies
Combine the sausage and veggie mix, croutons and broth to a baking dish
Bake for 10-15 minutes until all flavors are combined and it is golden brown


Spoon and serve


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