Thanksgiving wasn’t really a holiday I cared to help prep for until I adopted a plant-based diet. Everything that went into cooking a turkey honestly freaked me out, and it probably didn’t help that every single year we had to wait hours before we could dig in because the bird wasn’t ready yet.
I remember being a child and my mother and grandmother spending hours in the kitchen prepping the turkey, or perfecting their secret stuffing recipe. I was a pretty privileged kid considering the fact that I never had to worry about what I would eat on the holidays because those two did such a great job of making sure our table was full.
Years later as a new vegan I quickly learned that I had to go all out for myself on the holidays. After spending a few awkward family dinners picking over what was intended to be a side salad (but would ultimately be my main dish), the last thing I wanted to do was spend Thanksgiving dinner receiving sympathetic looks from family members because my plate didn’t look quite as festive as their own.
So needless to say, I’ve been taking “turkey day” pretty seriously. I spend weeks ahead planning out my recipes and creating grocery lists, and days in advance prepping ingredients. However, there have been years when I just haven’t felt up for the challenge.
On those occasions, I’ve opted to narrow my choices down to my favorites and this recipe always makes the list. Adapted from a holiday blog by It Doesn’t Taste Like Chicken, this has become one of my favorite dishes and it’s probably the easiest thing I make on Thanksgiving each year (unless we’re counting this infused cranberry sauce– but I typically make it a few days in advance).
For me personally, incorporating a protein to replace the bird has been my biggest challenge in the past. I usually just skip it altogether and focus on side dishes, or order something from a local vegan restaurant.
This year, I decided to make my life a lot easier by incorporate a protein into the dish. Field Roast breakfast sausages have been my go-to lately for soup, stir fry, and breakfast quiches, so I thought, why not try them with stuffing?
I’m sure the same could be said for the majority of us on the holidays, but I spend a copious amount of time in the kitchen. Anything I can do to cut that time in half so I can enjoy the Macy’s Day Parade, or focus on finishing another mimosa, is 100% okay with me.
This dish can be thrown together in under 30 minutes of prep time, and takes an additional 35-40 minutes of cook time. I like to start by sautéing everything in the Dutch oven, then transfer to a casserole dish before baking, but you could probably just bake it in the Dutch oven if needed.
Infused Apple Sage Stuffing
Honeycrisp apples add a new and exciting twist to this old holiday favorite that’s been in my family for years. Savory, sweet, and full of herb, this apple sage stuffing can be made in 3 easy steps. Try it with your choice of protein or feel free to leave it out altogether.
Infusion: 200 mg dish // 25mg per serving | Servings: 8
- 1 lb loaf day old bread
- 3 Tbsp cannabutter (I made mine using Earth Balance)
- 1 package diced Field Roast Apple Maple breakfast sausages (optional)
- 1 yellow onion
- 4 ribs celery
- 3 firm honey crisp apples
- 3 cloves garlic, minced
- fresh rosemary, thyme and sage (chopped)
- 1 tsp Two Twisted Girls 50mg infused baking sugar
- salt and pepper
- 2-3 C vegetable broth
- Preheat oven to 400F. Toast day old bread for about 10 minutes until it starts to brown, remove and set aside. Reduce oven temp to 350F. Lightly grease a casserole dish.
- In a large pot, heat cannabutter over medium heat and sauté diced breakfast sausages for 2-3 minutes (optional). Add onion, celery, and apples and sauté until they begin to caramelize. Add in garlic, herbs, Twisted baking sugar, salt and pepper and sauté 1-2 minutes more until fragrant. Remove from heat
- Break toasted bread into small cubes and add them to the large pot. Stir in 2 cups of broth, add more as needed until bread is softened but not soggy. Spread the stuffing into casserole dish, cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until top is browned.
If you forget to set your bread out the night before, throw it in the oven at 200F for about 10-20 minutes, then turn the oven off but leave the bread inside until you’re ready to toast it.
This recipe works both with and without the Field Roast breakfast sausages, feel free to leave them out or swap for your preferred choice of protein.
Cannabis fan leaves are full of flavor, contain phytonutrients and trace amounts of cannabanoids. If you can get ahold of a few, chop them up and add them with the rest of your herbs.