Jeanne’s Rockin’ ‘Sausage’ Stuffing

2.8 (2 reviews)

12 pieces combination wheat and white bread
1 yellow onion
3 celery stalks
1 tsp. olive oil
2 pkgs. soy sausage (try Gimme Lean brand)
2 cups faux-chicken stock
1 packet poultry-seasoning herbs (fresh sage, rosemary, thyme, etc.)
Sprigs fresh thyme for garnish

• Preheat the oven to 350° F. Lightly grease a cookie sheet.
• Tear the bread into bite-size pieces and spread on the cookie sheet. Bake until toasted. Transfer to a large bowl.
• In a food processor, chop the onion and celery.
• In a medium sauté pan over medium heat, add the olive oil and sauté the onion and celery for 1 minute
• Break the “sausage” into bite-sized pieces and add to the pan, stirring often. Add 2 Tbsp. of the stock and let simmer for a few minutes, until the “sausage” is slightly browned.
• Add the spices and cook for a couple of minutes.
• Pour over the breadcrumbs and mix thoroughly. Add enough of the remaining stock to dampen the bread. Spread into a 9- x 13-inch baking pan and place several sprigs of fresh thyme on top. Cover with foil and bake at 350°F for 15 minutes.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind