No-Sauasage Sausage Stuffing

     Stuffing is the best part of Thanksgiving in my opinion!  While this recipe may not be particularly healthful, remember it's only once a year.  As a vegetarian I was never satisfied with the bland stuffing options presented to me as a guest at friends and family's Thanksgiving dinners.  When Morning Star sausage patties came on to the market I was thrilled that I could achieve a similar flavor to my Mother's recipe and keep it vegetarian, so I experimented and after years of keeping it basic it is always a hit - every time.

     In this recipe I prefer Mrs. Cubbison's Brand Herb Stuffing Cubes.  You can use any brand you prefer or make your own.  I use this brand because it tastes similar to my Mom's recipe and on this day I am recreating a memory of food, so taste is the driving force.  I've used every brand and made my own, I find Mrs' Cubbison's meets all of my taste requirements and with ease.

     When the recipe calls for stock, you can make your own or use a low sodium one of your choice.  I use Edward and Sons bullion cubes.  They come in three flavors: chicken, beef and vegetable.  They are 100% vegetarian, gluten free, vegan and no trans fat.  But that makes little difference once you add the butter.  Feel free to use margarine, the options on the market today are outstanding.  Personally I'm a butter purist!  Now back to the bullion; they pack a lot of flavor so I often water down the ratio of 1/2 a bullion to 1 cup of hot water to 1/2 a bullion to 1-1/2 cups of hot.  There are some recipes where the full flavor is essential.  Experiment and find your fit.  Sometimes a 1/4 bullion can boost the undertones in a soup recipe.  Good luck and let me know your thoughts...Remember to add or decrease whatever you like or dislike, its' your recipe now!

Ingredients:

6 cups of dry stuffing cubes  

2-3 large celery ribs chopped small

1 onion chopped small

1 sticks of butter or margarine melted plus some for sautéing

1-1/2 cups of water, stock or broth plus some to get your preferred consistency (I use Edward and Sons fake Chicken Flavor) 

4-6 Morning Star Brand sausage patties roughly chopped or 3/4 of a tube of Gimme Lean Brand 'Sausage' sautéed into crumbles.

1/2 - 1 cup of chopped mushrooms, whichever are your favorite.  I use crimini, the more earthy the mushroom the more the flavor profile changes.

To combine: I like to do it exactly in this order 

1. Put stuffing cubes in a large bowl

2. Sauté the sausage patties till browned, roughly chop and stir in with stuffing cubes

3. Sauté onion and celery in butter or oil for 3-5 minutes but not too soft. Mix with stuffing                   cubes and sausages

4. Sauté mushrooms about 2 minutes (you don't want them too soft) and mix them in

5. Melt butter and then mix it in

6. Heat broth and then mix it in.  Add less for a firmer stuffing or more for a softer stuffing, but don't add too much or it will turn to mush and never set in the casserole 

7. Place all ingredients in a casserole with a lid or foil over top.

8. Bake for 45 minutes to 1.5 hours.  Check after 45 minutes you want it to be browned on top.

*note - you can use one sauté pan for sausage, celery and onion, and mushrooms to save on pans.

*note - images are to follow