Recipe: Cornbread Stuffing with Apple Sage Sausage and Mushrooms | Field Roast

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Recipe: Cornbread Stuffing with Apple Sage Sausage and Mushrooms


Last year, I made this recipe on the fly for the first time. It is really simple, vegan, and utterly joyous! The sweet and smoky notes of our Apple Sage Sausage is a perfect addition to traditional stuffing, and easy! No one…not even your overly proud carnivorous uncle will miss the unmentionable turkey “parts” that are missing from this dish.

2 links Smoked Apple Sage Field Roast Sausages
2 Large stalks celery, chopped
1 Medium yellow onion, diced
1 1/2 cup veggie stock (I used my own!)
8 oz Mushrooms – Button or Cremini
6 oz Cornbread Stuffing mix
(Mrs. Cubbison’s is vegan!)
2-3 Tblsp Earth Balance
Fresh Thyme & Sage for Garnish

Simply chop all your veggies, and sweat them in a skillet over medium heat in the Earth Balance. This takes about 10 minutes.

This creates a great steamy atmosphere for the Field Roast to go into. One must NOT dry out the grain meat! I sliced the two links into rounds and then crumbled them into my now sauteed veggies with my hands. After a quick stir, I added the veggie stock and stuffing mix. I stirred to coat the mixture with the stock, and covered the pan for about 8 minutes. Voila! Tasty vegan stuffing! Another variation I might try is adding apples or butternut squash into the dish!

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