Transform the traditional stuffing into Beyond Sausage Stuffing

As everyone finalizes the Friendsgiving and Thanksgiving menu, side dishes often take center stage on the table. This recipe for Beyond Sausage Stuffing satisfies both the plant-based food follower and the traditionalist because of the robust flavor. Sorry grandma, but your classic recipe just got an upgrade.

What might have started as a food trend has become a way of eating. Plant-based food falls under many categories. From the flexitarian to the vegetarian to a term yet to be coined, the reality is that people want options on the table.

Although many people like easy to define categories, the reality is that flavor not food descriptions are the deciding factor. If that first bite doesn’t deliver the deliciousness, that casserole dish will be the one left full at the end of the evening.

How do you make Beyond Sausage Stuffing?

Putting aside the debate over stuffing or dressing terminology, the reality is that a bread side dish is often everyone’s favorite. From cornbread to special herbs and seasonings, there are a myriad of recipes available.

Setting a bland recipe apart from a great one is the layers of flavor. While some chefs think bacon offers a superpower ingredient, plant-based food can offer nuance to a classic holiday dish.

In this recipe from Beyond Meat, Beyond Sausage Stuffing builds layers of flavor. Although the holiday table isn’t necessarily the place for trickery, this recipe will satisfy the biggest carnivore. When the host has to appease a wide array of food preferences, this recipe is a winner.

Beyond Sausage Stuffing

Serves: 8

Prep Time: 15 min

Cook Time: 25 min

Ingredients:

For the base:

• 1 tbsp olive oil
• 1 cup finely chopped leek
• 3/4 cup finely chopped celery
• 1 finely chopped shallot
• 2 garlic cloves, minced
• 1 tbsp finely chopped sage
• 1 tsp finely chopped rosemary
• 1/2 tsp nutmeg
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 cup low-sodium vegetable stock
• 1/2 cup dried cranberries
• 1/3 cup finely chopped parsley

Sausage and Bread Stuffing

• 3 Beyond Sausages (Original Brat)
• 4 cup cubed multigrain bread
• 2 tbsp olive oil
• 1 tsp fresh thyme
• 1/4 tsp seat salt
• 1/4 tsp ground black pepper

Method:

The stuffing is made in two parts. The cubed bread and cut sausages are baked together in the oven. By cooking them together, the bread absorbs all the flavor of the Beyond Sausage. To ensure that the bread gets crispy, flip the ingredients halfway through the 20-minute cook time.

While the Beyond Sausage and bread is in the oven, the leeks, celery and shallots are sauteed until soft. Then the garlic and herbs are added. Once all combined, add the stock till it simmers. Then, add the cranberries and parsley. Lastly, toss the bread and sausage with the stock.

This recipe can be made ahead and reheated in the oven. That option can add some crispy texture to the top of the stuffing.

And, if you don’t like cranberries, they don’t have to be part of the recipe. Or, if you like a spicy option, consider adding some chili flakes or other ingredients. With this base stuffing recipe, it can be customized to personal flavor preferences.

What is your favorite stuffing recipe for the holidays? Do you look for ways to make traditional recipes plant-based?