Gluten-Free Vegan Sausage and Cornbread Stuffing
A hearty plant-based twist on traditional holiday stuffing that delivers all the comforting flavors without gluten or animal products. This recipe combines crumbled vegan sausage with homemade cornbread and gluten-free bread, creating a satisfying base that's enhanced with sautéed vegetables, fresh apples, and warm poultry seasoning. The addition of applesauce keeps the dressing moist while adding subtle sweetness that complements the savory elements. Perfect for Thanksgiving, Christmas, or any gathering where you want an inclusive side dish that everyone can enjoy. The toasted bread components and golden-brown finish create appealing texture contrasts in every bite.
Ingredients
- Gluten free nonstick cooking spray
- 1 ounce (7 ounce) package Kim’s Simple Meals Organic Breakfast Sausage
- 1 recipe vegan cornbread (recipe follows)
- 6 slices gluten free vegan bread
- 4 ounces dairy free butter substitute
- 4 tablespoons olive oil (use divided)
- 1 large white or yellow onion (diced)
- 2 large carrots (chopped)
- 1 head celery (sliced)
- 1 tablespoon poultry seasoning
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 large apples (peeled, cored, and chopped)
- 1 cup unsweetened apple sauce
- 1 cup gluten free vegetable broth
Instructions
- 1
Preheat oven to 350 degrees and spray a 3-4 quart baking dish and baking sheet with cooking spray
- 2
Boil 2 cups water, add sausage mix and stir, remove from heat and let sit for 5 minutes
- 3
Scoop mixture onto prepared baking sheet, flatten into patties and bake 15 minutes
- 4
Flip patties and bake another 15 minutes, then cool and crumble into large mixing bowl
- 5
Crumble cornbread onto baking sheet and cut bread into 1-inch pieces on another dish
- 6
Toast both breads in oven 10-15 minutes, stirring occasionally, then add to sausage
- 7
Melt butter substitute with 2 tablespoons olive oil in large skillet over medium heat
- 8
Add onions, carrots, celery and all seasonings, cook until soft and beginning to brown
- 9
Add vegetables to bread mixture along with apples, applesauce and broth, stir to combine
- 10
Pour into prepared baking dish, drizzle with remaining 2 tablespoons olive oil
- 11
Bake 30 minutes until browned on top and serve warm
Tips
Make cornbread a day ahead and let it sit uncovered to dry out slightly for better texture when crumbled.
Don't skip the step of browning the vegetables - this develops deeper flavors that enhance the overall dish.
For extra richness, add chopped walnuts or pecans along with the apples for crunch and nutty flavor.
Good to Know
Refrigerate covered up to 3 days. Reheat covered in 350F oven until warmed through.
Can be assembled day before baking. Cover and refrigerate, then bake as directed, adding 10-15 minutes if cold.
Serve warm as holiday side dish. Pairs well with roasted vegetables and cranberry sauce.
Common Mistakes
Don't oversoak the bread mixture or it will become mushy instead of maintaining texture.
Make sure vegetables are properly softened before adding to prevent crunchy bits in finished dish.
Substitutions
Dairy-Free Swaps
slight flavor change
Vegan Options
similar texture
FAQ
Can I make this without the vegan sausage?
Yes, add extra mushrooms, walnuts, or sunflower seeds for protein and texture. Increase seasoning slightly to maintain flavor depth.
How long will this keep in the refrigerator?
Properly stored in the refrigerator, this dressing will keep for 3-4 days. Reheat portions in the microwave or oven until heated through.
Can I freeze this dressing for later use?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat covered in 350F oven until warmed through, about 25-30 minutes.