Sausage Stuffing

Stuffing is one of my favorite Thanksgiving dishes… seriously I could eat an entire tray of it. I don’t think I’ve shared a “traditional” stuffing recipe on here, and while this isn’t necessarily super traditional (since it uses Ezekial Bread instead of white bread), its incredibly delicious & is the perfect thing for your holiday dinner table.

I used The Abbot’s Butcher Premium Ground Beef in this dish, because it works PERFECTLY for this & adds so much amazing flavor. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram! 

Start out by preheating your oven to 400F. Cube your loaf of bread into small pieces, and transfer to a baking tray in a single layer (you may have to use 2 trays). Add to your oven for about 10-15 minutes, tossing half way through, until golden brown- but not burnt. Remove from the oven and set aside to cool.

While that’s cooking, in a skillet over medium heat, add your diced celery, onion, garlic, fresh herbs, & salt / pepper to taste in some olive oil. Cook for 7-10 minutes, or until translucent. Remove from the skillet and transfer to a large mixing bowl. Add some more oil, and your Abbot’s Butcher Ground Beef. Season it with your “sausage spices” and cook until browned, then remove from the skillet and add into the bowl with your cooked veggies.

Add in your toasted bread cubes to the mixing bowl, then your melted vegan butter, salt / pepper to taste, and vegetable stock. Using your hands, mix everything together well (making sure the beef / vegetables are cool enough to the touch). Squeeze the stock into the bread cubes so that it absorbs the liquid. Transfer this mixture to a baking tray & top with some small cubes of vegan butter.

Place this into your preheated oven for about 30-40 minutes. Once that’s finished, switch to broil and cook for an additional few minutes until the top is nice and golden brown. Remove from the oven and allow to cool for 10-15 minutes before serving, so that the stock has a chance to re-absorb into the bread.

You can serve this with whatever you’re making for your holiday dinner… but honestly the sides are always my favorite part. Serve this with some simple sweet potato mash, and easy vegan gravy, and you’ve got yourself one heck of a bowl!

And that’s it! SUPER easy, right?! This is amazing for the holidays, or honestly any time during the next couple months. Big thanks to the Abbot’s Butcher for working with me on this recipe, their ground beef really adds some amazing flavor to the dish. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.

*You can make this dish fully gluten free by using gluten free bread

Sausage Stuffing

This VEGAN Sausage Stuffing is perfect for the holidays & tastes just like the real thing!


  • 1 loaf Ezekiel Bread *or any bread you'd like
  • 1 package Abbot’s Butcher Ground Beef
  • 1 large yellow onion diced
  • 1 head of celery diced
  • 2 1/2 tbsp fresh rosemary
  • 2 1/2 tbsp fresh sage
  • 3 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • Salt & Black Pepper to taste
  • Olive Oil for cooking
  • 6 garlic cloves minced
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground sage
  • 1 tsp white pepper
  • 25-30 ounces vegetable stock
  • 1/4 cup melted vegan butter we used miyokos cultured cashew butter
  • 1/4 cup not melted vegan butter cut into cubes (we used miyokos cultured cashew butter)


  1. Preheat your oven to 400F.
  2. Cube your loaf of bread and place it on a baking tray in a single layer (you might need to

    use 2 trays). Place it in the oven for about 10-15 minutes or until toasted very well, but

    not super browned.

  3. In a skillet over medium heat, add a few tablespoons of olive oil, the diced onion, celery, garlic, fresh herbs, and salt / pepper to taste. Cook until translucent, about 5-7 minutes.

  4. Push your vegetables to one side of the pan and add some more olive oil. Add in your Abbot’s Butcher Ground Beef, fennel seeds, garlic powder, onion powder, ground sage, and white pepper (this makes it taste like sausage). Season with salt and pepper to taste as well. Mix well & allow to brown. Mix the ground beef with your onions / celery / herbs & continue to cook over low heat for a few minutes.

  5. Remove the bread from the oven and add it to a large mixing bowl. Allow your vegetable& beef mixture to cool slightly, then add it in with the bread, add your melted butter, and vegetable stock (start with less stock at first, and add more as needed). Season with salt and pepper to taste. Mix well with your hands, almost squishing the bread to absorb the vegetable broth and melted butter. Continue mixing / add more stock as needed until the bread feels spongy and there is a tiny bit of liquid running throughout the stuffing.

  6. Get a large baking dish, and pour in your stuffing, pressing it down into the dish. Top with your butter cubes, and place in the same 400F preheated oven for 30 minutes. After 30 minutes, switch the oven to broil, and broil for a few minutes until the top is golden brown.
  7. Remove from the oven and let rest for 5-10 minutes before serving. Serve with gravy if desired.

Recipe Notes

*You can make this dish fully gluten free by using gluten free bread

One thought on “Sausage Stuffing

  1. Thank you SO MUCH for this recipe! I subbed the grounds with Beyond Sausage in hot Italian, but it was a hit today at Thanksgiving among the vegetarians and carnivores. This will definitely be my go-to stuffing recipe.

Leave a Reply