We're having a cold spell here in North Texas. With Fall just around the corner, it's like we got to start celebrating the new cooler season a little early. So today we had a mini Thanksgiving just for fun. We had grilled turkey cutlets, stuffing, and mashed potatoes and peach cobbler!
I decided to make the stuffing on a whim and as such did not have all the ingredients, no celery or carrots and I usually would have made this with ground turkey sausage, but it was really good! I'd never thought of eating stuffing on any day other than Thanksgiving but this was easy enough that I think it could become a side dish (or even entree) we have often.
By the way, you could easily leave out the turkey to make this completely vegan and it would still be delicious, and add in sauteed celery and carrots for a more traditional stuffing.
This recipe makes 4 large servings.
Turkey Sausage Stuffing
1 medium onion, chopped
1 cup vegetable broth
1 turkey kielbasa sausage, sliced into coins OR ground turkey sausage
1 tsp sea salt
1/8 tsp celery salt
1/8 tsp poultry seasoning
1/2 green apple, peeled, cored, and chopped
1/2 cup raisins
Soy Free Earth Balance buttery spread to grease pan
Preheat oven to 400.
Cut bread into half inch cubes, spread evenly on a cookie sheet, and bake 10-15 minutes.
Meanwhile, heat a small saucepan over medium-high heat. Add onions and saute until transparent. Add vegetable broth to pot and bring to a boil. Reduce heat slightly. Stir in salt, celery salt, and turkey sausage. Continue to simmer about 5 minutes (If using ground turkey sausage, cook until completely browned) .
In a mixing bowl, stir toasted bread cubes, apple, and raisins together. Pour broth mixture over bread cubes and stir until evenly coated. Sprinkle on poultry seasoning and toss to incorporate.
Spread a thin layer of Earth Balance around a 1.5 qt casserole dish. Pour stuffing mix into casserole dish and bake about 15-20 minutes, until the top begins to brown slightly.