Sweet Cornbread Stuffing with Smoked Apple & Sage Sausages
Serves 4 - 6 | Crafted with Smoked Apple & Sage Plant-Based Sausages
Recipe by Lauren Mitchell
- Make it Sweet
- Make it Bold
ABOUT THE FLAVOR ORIGIN
This simple, tasty stuffing is delicately seasoned with sage and thyme. The cornbread adds a touch of sweetness enhanced with the apple sage sausages and the sautéed sweet onions. 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.
3 tbsp. plant-based buttery spread
1 cup sweet onion, diced ¼”
2 stalks celery, diced ¼”
1 cup button mushrooms, quartered
2 Field Roast Smoked Apple & Sage Plant-Based Sausages
1½ cups vegetable stock
6 oz. vegan cornbread stuffing mix
1 tbsp. fresh thyme leaves
2 tsp. fresh sage leaves, chopped
Melt the plant-based buttery spread in a non-stick skillet over medium heat. Add the sweet onion, celery and mushrooms and sauté for 10 minutes until softened and beginning to color.
With clean hands, crumble the Field Roast Smoked Apple & Sage Plant-Based Sausages into the skillet. Toss to combine.
Add the vegetable stock and bring to a boil. Pour in the cornbread stuffing mix, fresh thyme and sage 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.