Vegetarian Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Golden cubes of day-old bread soak up a savory herb broth loaded with fresh thyme, sage, and rosemary, then bake up crisp on top and tender underneath. Diced celery and onion melt into the mix for that classic stuffing backbone, while garlic adds a fragrant depth to every forkful. The whole thing comes together in one baking dish, so the edges turn deeply golden while the center stays soft and savory. A scatter of fresh parsley at the end brightens up all that herby richness right before it hits the table. This one makes a satisfying, crowd-pleasing side for a vegetarian holiday spread, no fuss required.

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Ingredients

8 servings

1 lb italian sausage, casings removed
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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
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.

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