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Fresh Fruit|Side Dish

Cranberry Stuffing With Vegan Sausage

Prep Time20 minutes
Cook Time1 hour


  • 1 loaf fresh bakery bread sliced (ex: French)
  • 1 cup fresh or frozen cranberries
  • 7 oz vegan sausage
  • 1 large sweet onion diced
  • 5 celery stalks diced
  • 6 garlic cloves minced
  • 6 sprigs thyme
  • 1 orange quartered
  • 3/4 cup dry white wine or cooking wine
  • 22 oz chicken broth
  • 2 eggs
  • 8 tbsp butter
  • 1 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 350°F. Spray 13×9-inch casserole dish.
  • Spread bread on large, baking sheets. Bake for about 15 minutes, or just until dried but not browned. Remove from oven and allow to cool.
  • While the bread is cooling, heat a large deep skillet over medium-high heat. Add vegan sausage and cook thoroughly. You want it to be in crumbles. Transfer the cooked sausage to a plate.
  • Once the bread is cool, break it into cubes and place in a large bowl. I used my hands, feel free to use a knife if you prefer.
  • Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery and thyme and cook, stirring occasionally, for about 4 minutes, or until onions are translucent.
  • Stir in garlic and cranberries and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add cooking wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
  • Add broth, squeeze in the juice from the orange slice, and butter, bring to a simmer, and simmer until liquid is reduced by half.
  • Stir green onions into vegetable mixture. Add vegan sausage crumbles, 1 tsp. salt and ½ tsp. pepper, and mix well.
  • Pour mixture into the large bowl with the bread; remove and discard thyme stems. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
  • Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.


Calories: 127kcal | Carbohydrates: 11g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 509mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 6mg
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