Vegetarian Stuffing Entree
Over the holidays, you may share a table with non-vegetarians. Here is a do-ahead dish that is a delicious vegetarian main course, as well as a traditional side dish for all.
- 6 c cubed day-old bread
- 1-20 oz can Cedar Lake Breakfast Sausage (10 links)
- 3 Tbsp butter (divided use)
- 2 c onion, chopped
- 2 c celery, chopped
- 1/4 c parsley, minced
- 1 c chopped pecans or filberts
- 1 tsp poultry seasoning
- 1/2 tsp rubbed sage
- 1/2 tsp marjoram
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 egg
- 1/2 c whole or evaporated milk
- Preheat oven to 400 degrees F and oil a baking sheet. Place drained sausages on oiled sheet and roast 10 minutes, flip over, and roast another 6 minutes. Remove from oven and cool. If cooking Vegetarian Stuffing Entree immediately, reduce oven temperature to 350 degrees F. Butter a 2-quart casserole dish and set aside.
- In a large skillet over medium low heat, melt 2 tablespoons of the butter and saute the onion and celery for 3 to 5 minutes. Remove from heat.
- Into a large bowl, crumble 4 of the sausages. Add bread cubes, sauteed onion/celery, parsley, pecans, poultry seasoning, sage, marjoram, salt and pepper. Stir well.
- In a small bowl, beat the egg lightly. Whisk in the milk until smooth. Pour into the bowl of stuffing and blend well. Transfer to the prepared casserole dish. Smooth and press down with back of spoon. Lay remaining sausages on top in a pleasing pattern. Dot with remaining tablespoon of butter. (At this point you may cover and refrigerate the dish overnight or cook immediately.)
- Bake uncovered in 350 degree F oven 30 minutes or until hot and browned on top. Serve with a side of Triple Orange Cranberry Sauce if desired.