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traditional bread and sausage stuffing

This recipe is full of gluten so if you want a gluten-free option check out my video for vegan stuffing 3 ways for a couple of other versions.

Be sure to whip up the best vegan gravy to go along with your stuffing! Get our recipe here.


traditional vegan sausage and bread stuffing
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traditional bread and sausage stuffing

If you're looking for a traditional stuffing option this holiday try this! We used Fieldroast apple sage sausages and a multigrain bread as well as lots of other savoury and fragrant ingredients like leeks and cranberries. But there's no turkey required!

Course Side Dish
Keyword stuffing, thanksgiving, vegan stuffing
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Author Lauren Toyota


ingredients for the base:

  • 1 tbsp olive oil
  • 1 C finely chopped leek
  • 3/4 C finely chopped celery
  • 1 finely chopped shallot
  • 2 garlic cloves minced
  • 1 tbsp finely chopped sage
  • 1 tsp finely chopped rosemary
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper
  • 1/2 C vegetable stock
  • 1/2 C dried cranberries
  • 1/3 C finely chopped parsley

ingredients for the sausage & bread stuffing:

  • 3 vegan apple sage sausages or your choice of flavour
  • 4 C cubed multigrain bread
  • 2 tbsp olive oil
  • 1 tsp fresh thyme
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper


  1. Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground pepper. Bake on a baking sheet for 20 minutes in an oven pre-heated to 400 F. Flip and toss half way through baking time.
  2. NOTE: this makes the bread crunchy which we like, but if you want soft bread then you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan.
  3. If you're baking the sausage and bread, then while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallot for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground pepper, and cook for 2 minutes. You may need to reduce the heat to med-low so you don't burn the garlic.
  4. Then add in vegetable stock and simmer stirring occasionally for 5 minutes. Add in dried cranberries and parsley and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.
  5. You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.


  • Isabella 3 years ago

    Just made this for Thanksgiving — turned out great!

  • Christina 2 years ago

    Just for clarification… Do you add the baked bread/sausage to the wet ingredients after everything is cooked?

    • Christina 2 years ago

      Just watched the video… I think that clarified it for me. Can’t wait to try this! Having a friendsgiving tonight 🙂

      • Lauren Toyota 2 years ago

        ya sorry about that. I must have missed the once sentence about mixing them together since it shows it in the video! Sorry. But glad you figured it out.

  • Angela 2 years ago

    Christina is right. This isn’t clear a the end. Once the wet and dry are both cooked …. You mix them and it’s done ? Or do you bake it a bit ?

  • Phx Wife (PhxWife) 2 years ago

    Mine is almost identical. Try adding your favorite wild rice blend, pecans, and real apple chunks too – SO GOOD, it is a meal in itself.

  • elizbaeth dage 1 year ago

    Could I use apples instead of cranberries?

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