This month for the Secret Recipe Club I was assigned the blog Cairns Manor. The writer, Joanna, does a great job with this blog. I love that she has such a wide range of recipes to choose from! As usual it was hard to come to just one recipe (since I ultimately wanted to make them all), but in the end I chose a festive recipe for a Thanksgiving dinner party I attended: sausage stuffing. I love Joanna’s idea of baking her sausage stuffing into individual stuffing muffins… maybe next time!!
Click HERE for original recipe.
Vegan Smoked Apple Sage Stuffing
1 10-ounce package dry vegan bread stuffing (I used 356 Organic Vegan Stuffing)
6 Tbsp. olive oil, plus more for cooking the vegetables
1 3/4 cup water
1 medium sweet yellow onion, roughly chopped
3 large organic carrots, chopped
4 medium organic celery stalks, chopped
1 package vegan sausage (I used Field Roast brand Smoked Apple Sage), roughly chopped
Preheat the oven to 425 degrees fahrenheit.
Prepare the bread stuffing according to package directions. In my case I brought the 6 Tbsp. olive oil and 1 3/4 cups water to a boil in a saucepan. Once boiling, remove pan from heat, add dry stuffing mix, and stir gently until combined. Cover, set aside, and let sit at least 5 minutes.
In a medium non-stick sauté pan, caramelize the onions in a few teaspoons of olive oil. Once caramelized, add in the carrots and celery. Cook until the carrots just are beginning to be fork tender, about 6 minutes. In a large casserole dish, combine the prepared bread stuffing, reserving one cup for the topping, and the sautéed vegetables. Stir gently in the dish then spread evenly. Next, in the same sauté pan, brown the vegan sausage. Add to the casserole dish. Top the entire mixture with the reserved 1 cup prepared stuffing. Gently press down. Bake in a preheated oven for 20-25 minutes, or until the bread stuffing is browned. Enjoy (: