Vegan Sausage Stuffing Casserole at Thanksgiving is spiced just right and it’s made with cornbread. This dressing recipe can match any stuffing in any test.
Vegan Sausage Stuffing Casserole at Thanksgiving is quite a treat and it can match any family favorite. Maybe even surpass.
It’s moist and spicy just like the original omni dressing.
I’m starting to think up our Thanksgiving menu and a major part of it is already done. We will have three main tasty dishes with this vegan sausage dressing being one of them.
Then there will be a cold bean salad of some sort and dinner rolls, of course.
I really enjoy planning meals. Not at the last moment but when I am in the mood. Then I get out a pencil and pad and make up a few menus at a time.
They are kept in a blue binder that I can always refer back to. Ohhh, I digress.
Another favorite stuffing dish for the family has lots of mushrooms. It’s very different from this recipe and you just might want to give Savory Cremini Mushroom Dressing a try too.
Take a peek!
This traditional comfort food can be served to any member of your family or group of friends because they will truly appreciate it.
I used store-bought plant-based sausage for this Vegan Sausage Stuffing Casserole because you always need a little help on a big cooking day like Thanksgiving.
Make Ahead For the Holiday When You Can
Another helpful option is that the casserole can be put together a day or two or three ahead and then kept in the refrigerator. Then bake the day of the party.
In fact, every one of the recipes in the menu plan below can be prepared in advance and baked in advance or baked the day of.
I need to get a post up with a Thanksgiving day menu and give the shopping list and planning instructions. This week for sure!
I mean, it’s Oct. 7th already and you know how time flies.
Below is a Thanksgiving Menu to tempt you to no end. Click on any of the highlighted links to look at the included recipes and see lots of delicious looking photos.
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Vegan Thanksgiving Menu
You can start your day with Easy Pumpkin Muffins and a nice cup of coffee.
For a super pre-dinner appetizer, there’s Rolled Toasted Mushroom Appetizers because everyone in the house will love them.
Naturally, there has to be dip and veggies so pull out the White Bean Dip because it’s a great partner to just about everything.
In the morning, right after your muffin, you can fill up the crockpot with the best Thanksgiving side dish. Slow Cooker Wild Rice is full of vegetables, flavor, is gorgeous and tasty.
Don’t forget the best Herbed Scalloped Potatoes you ever will make! They are truly the best and can be made earlier in the day too.
Vegan Meatloaf with Chickpeas, Green Split Peas and Mushrooms is amazing. Leave off the tomato topping and serve with a delicious Brown Gravy.
The word of the day is Dessert and in the tradition of Americans, there are at least two desserts. Mini Pecan Pies Tarts will make everyone very happy.
And for something completely different a Chocolate Pie because it’s super chocolaty and easy too!
Gosh, I’m stuffed.
Leftovers freeze beautifully. I will make this recipe just to freeze in single sized servings. It heats so quickly in the microwave and is a really tasty snack or lunch.
Let cool to room temperature.
Cover with plastic wrap and then slide into a freezer bag. You can also freeze in smaller single or double serving freezer containers.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator to defrost from 4 to 6 hours.
THE NIGHT OF SERVING IF PREVIOUSLY PROZEN:
Place the dressing in a microwavable safe bowl and heat on high for about 2 to 3 minutes stirring every minute.
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Vegan Sausage Stuffing Casserole
- 16 oz cornbread stuffing
- 1/2 cup dairy free butter
- 1 cup onion - finely diced or pulsed in a food processor
- 8 ounces mushrooms, sliced
- 2 cups vegetable broth - use low sodium if you would like to watch salt intake
- 8 ounces plant based sausage - Field Roast uses Vital Wheat Gluten and it's delicious
- 1 teaspoon sea salt
- dash pepper
- 1 teaspoon dried sage
- 1/2 teaspoon gourmet spike spice
- Garnished with fresh rosemary
- Melt 2 tablespoons of the dairy free butter in a large skillet and keep on medium low.
- Add the onion and mushrooms and saute for 15 minutes or until onion becomes translucent.
- Meanwhile, put the sausage in a food processor and process for just a few seconds to get crumbles.
- Add 1 more tablespoon of the melted butter.
- Put the crumbled sausage in the large skillet along with the onions.
- Add sage, gourmet spike spice, salt and pepper. Cook and stir one minute.
- In a large bowl add breadcrumbs and the sausage mixture. Stir well.
- Add vegetable broth and the remaining butter. Stir until well combined.
- Turn all of the mixture into a 9" x 13" casserole dish.
- Cover and bake at 350° for 20 minutes. Remove from oven and serve.