Bold Focaccia Stuffing with Garlic & Fennel Sausage and Rosemary
Serves 4 - 6 | Crafted with Italian Garlic & Fennel Plant-Based Sausages
- Make it Sweet
- Make it Bold
ABOUT THE FLAVOR ORIGIN
The simple, tasty stuffing is boldly seasoned with rosemary, lemon and thyme. The focaccia adds an Italian flair enhanced with the Italian Garlic & Fennel Sausages and the roasted red peppers. This stuffing is made on the stove top and is moist and delicious, but it can be finished by baking in the oven in a casserole pan to crisp up the top too.
Ingredients
3 tbsp. plant-based buttery spread
1 cup red onion, diced ¼”
2 stalks celery, diced ¼”
½ cup jarred roasted red peppers, diced ¼“
2 Field Roast Italian Garlic & Fennel Plant-Based Sausages
1½ cups vegetable stock
6 oz. vegan focaccia stuffing mix
1 tbsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, chopped
2 tbsp. Italian parsley, chopped
1 tsp. fresh lemon zest
Preparations
Melt the plant-based buttery spread in a non-stick skillet over medium heat. Add the red onion and celery and sauté for 10 minutes until softened and beginning to color. Add the roasted red pepper and stir to combine.
With clean hands, crumble the Field Roast Italian Garlic & Fennel Plant-Based Sausages into the skillet. Toss to combine.
Add the vegetable stock and pour in the focaccia stuffing mix, fresh thyme, rosemary, parsley, and lemon zest and cover the skillet with a lid. Reduce to low heat and cook for 8 minutes until liquid has absorbed. Fluff the stuffing with a fork and serve your favorite vegetables.
