Cranberry Sage Bread Stuffing

Vegan side dish · Serves 8 · Ready in 1 hr 40 min

Golden and crisp on top, tender and fragrant within, this stuffing layers tart cranberries, earthy sage and fresh thyme through pillowy cubes of rye bread. Caramelised onion and celery give it savoury depth, whilst plant sausage adds a satisfying, hearty bite. It is the centrepiece side dish your festive table has been waiting for.

Allergens:gluten (rye or wheat bread), celery, check the label: plant sausage (may contain soy, gluten or other allergens), check the label: vegetable stock (may contain celery or other allergens)

• 1 tbsp ground flaxseed
• 3 tbsp cold water
• 800 g rye bread (or white bread), cut into 2 cm cubes (about 10–12 cups)
• 3 tbsp olive oil, plus extra for the dish
• 400 g vegan plant sausages, casings removed and crumbled
• 1 large onion, finely diced
• 4 celery stalks, finely sliced
• 4 garlic cloves, finely chopped
• 2 tbsp fresh sage leaves, finely chopped
• 1 tbsp fresh thyme leaves
• 200 g fresh or frozen cranberries
• 500 ml hot vegetable stock (check the label for allergens)
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

Instructions

1. 1.Heat the oven to 180 °C (160 °C fan / gas 4).
2. 2.Spread the bread cubes in a single layer across two large baking trays.
3. 3.Bake for 15 minutes until lightly dried and toasted, turning once halfway through.
4. 4.Whilst the bread toasts, mix the ground flaxseed with the cold water in a small bowl.
5. 5.Leave to stand for 10 minutes until it thickens to a gel.
6. 6.Heat 1 tbsp of the olive oil in a large frying pan over a medium-high heat, add the crumbled plant sausage, and cook for 5–6 minutes, stirring, until browned all over.
7. 7.Transfer the browned sausage to a large mixing bowl and return the pan to a medium heat.
8. 8.Add the remaining 2 tbsp olive oil to the pan, then add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened and lightly golden.
9. 9.When the onion and celery are softened, add the garlic, sage, and thyme to the pan and cook for 1 minute, stirring constantly, until fragrant.
10. 10.Tip the softened onion mixture into the mixing bowl with the sausage, add the toasted bread cubes and cranberries, season with the salt and pepper, and stir to combine.
11. 11.Add the flax gel and pour over the hot vegetable stock, stirring well so the bread absorbs the liquid evenly.
12. 12.Lightly oil a large ovenproof baking dish (about 30 × 20 cm), transfer the stuffing mixture into the dish, and press it down gently into an even layer.
13. 13.Bake for 35–40 minutes until the top is deep golden and crisp and the centre is set.
14. 14.Remove from the oven and leave to rest for 5 minutes before serving.
15. 15.To store, cover the dish and refrigerate for up to 3 days.
16. 16.To reheat, cover with foil and bake at 180 °C for 15–20 minutes until piping hot throughout.
17. 17.When the stuffing is piping hot, remove the foil and bake for a further 5 minutes to re-crisp the top.

External Recipes

• Cranberry Sage Stuffing 8734682 (Health Score: 68)