In this recipe:
Original
Meatless Fy™ Breakfast Patties
Vegan Sausage and Butternut Squash Stuffing
This isn’t your average stuffing. With savory Meatless Fy Patties, caramelized butternut squash, and plenty of herbs, it’s the kind of dish that steals the spotlight. Serve it once, and it just might become a tradition.
Prep Time
30 minutes
Total Time
60 minutes
Serves
8-10
Ingredients
2
tablespoons extra-virgin olive oil, divided
1/2
small butternut squash, peeled, seeded, and diced, about 3 cups
1
package (7.4 oz) Nature’s Fynd Meatless Breakfast Patties, cooked according to package directions, chopped
1
small onion, diced, about ¾ cup
2
celery stalks, chopped, about 3⁄4 cup
4
cups cubed day-old bread (6 slices whole wheat or whole grain)
2
teaspoons finely chopped fresh sage
2
teaspoons fresh thyme leaves
1/2
cup finely chopped fresh parsley
2
cups low-sodium vegetable broth + more as needed
Kosher salt to taste
Steps
1.
Preheat oven to 400 degrees F. In a small bowl, toss squash with 1 tablespoon olive oil and a pinch of salt.
2.
Place on a parchment-lined baking sheet in an even layer and roast in the oven until soft, 15-20 minutes.
3.
Remove squash and reduce oven to 350 degrees F.
4.
Meanwhile, in a large skillet over medium heat, add 1 tablespoon olive oil. When shimmering, add onion and celery and cook 2-3 minutes until soft and translucent.
5.
Add bread, sage, thyme, and parsley and gently toss. Add roasted squash, Meatless Fy Patties, and 2 cups of stock.
6.
Season to taste with salt and add more stock if necessary.
7.
Place stuffing into a 2 or 3 quart baking dish. Bake until top is brown and crispy, 25-30 minutes. Serve.
Nutrition Information
Per serving (½ cup): Calories: 130 kcal, Fat: 4.5g, Sat Fat: 0.5g, Sodium: 300mg, Carbohydrates: 20g, Protein: 6g
Allergen information: soy in breakfast patties, wheat in bread.
