Kale and Sage Stuffing

This vegan stuffing uses Made by Lukas kale veggie burger mix as something of a sausage replacement, and more importantly, as a shortcut to flavor. Save up your stale bread in the freezer in the weeks ahead of Thanksgiving, since the bread needs to be dried out anyway. —An Nuyen


Serves 8-10

About 8 cups cubed, stale sourdough bread
1-1/2 cups Made by Lukas Kale Veggie Burgers
4 tablespoons olive oil, divided
2 large shallots, diced

1 cup coarsely chopped crimini mushrooms
1/2 cup minced fresh sage leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups vegetable stock
1/4 cup fresh parsley, to garnish

Preheat the oven to 350° Fahrenheit. Lightly grease a 9x13 baking sheet.

Spread the bread cubes onto a rimmed baking tray and cook for 15-20 minutes, until crisp and dry.

Meanwhile, shape the Made by Lukas veggie burger mix into small patties. Cook them over medium heat in a non-stick skillet for 3-5 minutes per side, until golden brown and slightly firmed to the touch. Set aside to cool, and return the skillet to the heat.

In the same skillet, heat 2 tablespoons olive oil over medium heat and, when hot, add the shallots. Cook for about 5 minutes, until they begin to soften. Add the remaining 2 tablespoons oil, mushrooms, and sage to the pan. Cook for 5 more minutes, or until the mushrooms begin to soften and look juicy. Remove from heat and add to a very large mixing bowl.

Break up the veggie patties into the bowl and add the bread cubes. Season with salt and pepper, then toss everything until well combined. Starting with 1-1/2 cups, pour the vegetable stock over the mixture, and add more, a bit at a time, so that the bread is just moistened.

Transfer the to prepared 9x13 inch baking dish, lightly packing it in, and cover with aluminum foil. Bake for 30 minutes, then remove foil and continue baking about 10 minutes more. The top should be golden brown and crisp. Allow to cool slightly, then garnish with parsley and serve.

Covered with plastic wrap and stored in the fridge, this stuffing will keep for up a few days. Cover the pan with a piece of foil and reheat in a 350F oven for 15 minutes before serving.

Posted on November 13, 2015 .