Cheesy Smoked Oyster Mushroom Stuffing
Serves 4-6 | Crafted with Smoked Apple & Sage Plant-Based Sausages
ABOUT THE FLAVOR ORIGIN
This savory stuffing mixes smokiness, sage and a touch of sweetness for an unforgettable flavor that’s baked to perfection. Serve on it’s own, or get creative and use it as a filling for stuffed peppers.
1 Loaf of Crusty artisan bread - cut into cubes, and allowed to air-dry overnight
1/2lb of Oyster Mushrooms - Brushed clean and separated at the base. Any woody stems removed.
1 Whole Yellow Onion - peeled and diced
10 Creamy Original Chao Slices - Rough chopped
7oz Field Roast Smoked Apple Sage Sausage - crumbled or two sausages
2 Stalks of Celery
1 Whole Apples
1 Whole Fennel Bulb - Slice bulb in half, remove core. Dice.
2 tablespoons of Olive oil
1/4 cup of Vegan butter (or earth balance)
1/2 cup of White wine
1 cup of vegetable broth
2 Garlic cloves - peeled and minced
2 sprigs of Rosemary
4 sprigs of Thyme
1 tablespoon of Rubbed Sage
1 tablespoon of Sea Salt
In a skillet over medium heat add oil, vegan butter, onion, celery, sausage, apples, mushrooms, fennel, garlic, sage, thyme, salt, and rosemary, sauté for ten to fifteen minutes, until vegetables are soft, stirring occasionally. Add the wine, and stir, scraping any bits that have begun to stick to the bottom of the pan.
Move the mixture to a large mixing bowl, and add the bread and Chao Cheese cubes. Toss with a large spoon or your hands to combine. Add the stock, and lightly toss again.
Move the stuffing to a baking dish sprayed with oil. Let the stuffing sit for at least 30 minutes before baking.
Preheat oven to 375 degrees. Bake for 35 minutes, or until crusty on top. Alternatively, you may use this as a stuffing for the filling in a roast, or to stuff vegetables, such as peppers or squash.