Vegetarian Sheet Pan Stuffing! If you've got a family who fights over the crispy parts of the Thanksgiving stuffing, this recipe will ensure everyone gets what they want! Baking on a sheet pan creates extra texture on this wonderful {vegetarian!} twist on a beloved holiday recipe.
Disclosure: This post is sponsored by OXO. As always, all opinions here are my own!
Is it just me, or did we JUST put away the turkey platter and pilgrim salt and pepper shakers?! The year may have sped by, but it's time once again to start planning menus for holiday celebrations!
I am always on a quest to stretch a buck and avoid waste, and I know that this time of year can make doing both of those things a daunting task. Between holiday shopping and entertaining, budgets can be blown in the blink of an eye, so I'm always extra careful to make the most of the things I do buy and cook so that I can make sure I'm being efficient with those pennies!
One of the things that I've found can make a difference in that department is investing in good kitchen tools that help you get the most out of your groceries and extend the life of your purchases. OXO is the brand you'll probably find the most of in my cabinets {hello, city of Pop Containers!} & drawers because they make products that are tested for efficiency and simplicity, which everyone can appreciate!
This year, OXO is partnering with Julia Turshen, author of Now & Again, a cookbook brimming with fantastic menus and endless ideas for reinventing leftovers. Together, they basically form the Dream Team for encouraging mindful cooking, getting the most of your ingredients and enjoying every last crumb!
You'll definitely want to check out her menu ideas before you cook the most important dinner of the year. I know I've already added one of her recipes to my list -- a twist on her Sheet Pan Bread Stuffing with Sausage & Spinach.
I was completely intrigued by the idea of making stuffing on a sheet pan, but once I read her reasoning, it made total sense! Those crispy bits that everyone clamors for are multiplied when you spread out the stuffing and bake it in the oven. {Although, the recipe works just as well, albeit a tad less crunchy if you cook it the traditional way in a baking dish.} That's enough of a reason for me to give this new method a try!
There are such wonderful flavors in this stuffing -- the hearty sourdough bread, the classic aroma of celery, onions and garlic, and that evocative scent of sage permeating the dish. They go perfectly with the additions of spinach and Italian sausage, and keep some of those time-honored notes in the dish. {I used vegan sausage instead of regular pork sausage in my version, but you can use whatever you prefer!}
Since a lot of recipes this time of year call for fresh herbs, I really appreciated OXO's GreenSaver Herb Keeper. It lets your herbs get proper airflow, but allows for hydration and humidity control as well, extending the life of each bunch so you don't find yourself reaching into a plastic bag of wilted, decomposing herbs. {Ew.}
I halved Julia's recipe since this was a practice run for the main event, but if you're feeding a crowd, simply double the recipe {with the exception of the eggs -- see note in the recipe} and you'll have stuffing for all! The best part? Julia gives a reprise recipe suggestion for Crispy Stuffing with Fried Eggs that can be enjoyed for breakfast in the days after Thanksgiving -- so genius and such a great way to avoid waste and extra spending!
I hate to say it, but as delicious as the plan for leftovers sounds... I wouldn't count on having leftovers when you serve up this stuffing for Thanksgiving! Better make that a triple batch! 😉
Vegetarian Sheet Pan Stuffing
Ingredients
- 5 cups stale sourdough bread cubed*
- 2 tablespoons olive oil
- 1 ½ cups vegetarian sausage or sausage crumbles
- 1 yellow onion diced
- 2 celery stalks diced
- 2-3 garlic cloves minced or grated
- 1 pinch Salt
- 6 fresh sage leaves minced
- 1 cup vegetable stock
- 1 10 oz package frozen spinach defrosted, excess water squeezed out
- ¼ cup finely chopped fresh parsley
- 2 eggs lightly beaten
- 3 tablespoons butter diced into small cubes
Instructions
- Preheat the oven to 400 degrees. Line a large baking pan with parchment. Set aside.
- In a large skillet or pot, heat oil over medium-high heat, then add the vegetarian sausage, breaking it up with a wooden spoon to crumble in the pan. Add onion and cook for about 5-6 minutes or until the onions are slightly softened.
- Add the celery, garlic and about a teaspoon of salt. Stir well; reduce heat to medium. Continue to cook the mixture, stirring occasionally, until they have softened about 7-8 minutes.
- Add the sage and the stock, scraping up any brown bits from the bottom of the pan, and increase the heat once again to bring the mixture to a boil. Once it begins to bubble, turn off the heat and stir in the spinach, parsley and cubed bread. {This would be a good time to sneak a taste and make sure it is well-seasoned.}
- Add the beaten eggs and mix until fully combined, then spread the mixture onto the prepared baking pan in an even layer. Distribute the cubed butter pieces over the top.
- Bake for 20-25 minutes or until the top turns a deep golden brown and the edges are crisp. Serve while hot.
Notes
This is a sponsored post written by me on behalf of OXO.
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