Vegetarian Cornbread, ‘Sausage,’ Apple, & Pecan Stuffing Recipe

Vegetarian Stuffing

Thanksgiving is actually one of the easiest holidays to eat meatless. When you eliminate the turkey, there are still so many side dishes to choose from. The following stuffing recipe is my all time favorite vegetarian recipes; I make it all year ’round. It’s that good. And since it’s soy free and made from a “regular” recipe, meat-eaters enjoy it, too.

Let me know how it turns out. Happy Thanksgiving!

(Here’s the whole Traditional Vegetarian Thanksgiving Menu.)

“Nothing is more honorable than a grateful heart.” ~Seneca


  • 12 tablespoons butter (1 1/2 sticks)
  • 2 cups finely-chopped yellow onions
  • 3 tart apples, cored and chunked, but not peeled (Jonathan, Winesap or Granny Smith)
  • 1 lb Field Roast Grain Meat Co.’s Apple Sage Vegan Sausages
  • 3 cups coarsely crumbled cornbread
  • 3 cups coarsely crumbledwhole wheat bread or 3 cups multi-grain bread
  • 3 cups coarsely crumbledFrench bread or 3 cups Italian bread
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • salt and pepper, to taste
  • 1/2 cup chopped Italian parsley
  • 1 1/2 cups shelled pecan halves (do not chop)
  • 1 (14 ounce) can vegetable broth (optional, for a more moist dressing)


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Melt half the butter in a large skillet.
  3. Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
  4. Remove onion and butter from pan and put in a very large bowl to be mixed later.
  5. In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
  6. Remove apples and butter from pan and put in the bowl with the onions.
  7. With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
  8. When done, add it to the mixing bowl.
  9. Add remaining ingredients to the mixing bowl and combine gently.
  10. Spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325.
  11. Uncover the pan for the last 10 minutes of cooking to brown.
  12. Serve hot or warm.
  13. Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste.

Recipe modified from Cornbread, Sausage, Apple, & Pecan Stuffing Recipe – – 48165.


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