Vegan Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Golden cubes of day-old bread soak up a savory, herb-packed mix of celery, onion, garlic, thyme, sage, and rosemary until every bite turns rich and deeply seasoned. The edges crisp up under the broiler-hot oven while the center stays tender and moist, giving you that classic contrast of crunchy top and soft interior everyone fights over at the holiday table. Fresh parsley scattered on top right before serving adds a bright, herbal finish that cuts through the richness. It's a hearty, comforting side that bakes up in one dish and holds its own next to any main. This version fits neatly into a vegan spread without sacrificing the cozy, herby flavor stuffing is known for.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 lb italian sausage, casings removed
Field Roast Grain Meat Vegetarian Italian Sausage - 12.95 Oz Tofurky Sausage Italian Original - 14 Oz Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Gardein, Saus'ge Links, Ultimate, Spicy Italian No Evil Foods The Stallion Plant Based Italian Sausage
See all
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 stalks celery, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
½ tsp dried rosemary
½ tsp black pepper
½ tsp salt
12 oz day-old white bread, cut into ¾-inch cubes (about 10 cups)
2 ½ cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!