Maple Sausage Sage Stuffing 

This stuffing is delicious year round! Sweet, savory, soft, gooey, crispy... I really could go on. Instead I will leave it to you to try out. I used my Jamaican Coco Bread recipe for this one but by all means utilize your bread of preference. Enjoy.


1ea Loaf of Bread or 8c (cubed, and toasted)

1-1/2c Maple Sage Sausage Grounds  (gf vegan breakfast sausage)

1/2c Carrots (small dice)

1/2c Onion (small dice)

1/2c Celery (small dice)

1/2t Garlic Powder

1-1/2T Sage (rubbed or ground, divided)

1-1/2 T Vegetable Bouillon (divided)

1-3/4c Water

2T Canola oil (your preferred cooking oil)

Pepper tt

Salt tt (be careful, the bouillon is very salty and you will most likely not need any additional salt)


-Cutting Board

-Chef’s Knife

-Bread Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons

-Cooking Spoon

-Large Mixing Bowl

-Pot (Cooking Pasta)

-Large Baking Dish

-Lined Baking Tray

-Saute Pan

-Small Pot

-Tasting Spoon

-Serving Plate/Bowl

Preheat oven 350F

Heat oil in a medium to large sauté pan, on medium high heat. Once oil becomes hot, add mirepoix (carrots, onion, and celery). Saute until vegetables begin to soften and caramelize. Add 1 T of sage, 1 T of bouillon, and garlic. Sauté approximately one minute, allowing  the flavors of the spices and vegetables to come together.  Transfer into a large bowl.

Add cubed bread and mix. Pour mixture into baking dish.

Return sauté pan to the heat. Add water, remaining 1/2 T of bouillon, and remaining 1/2 T of sage. Bring to a soft boil and turn of heat. Pour liquid over cubed bread and veggies. Allow to sit 5-10 minutes so the bread fully absorbs and distributes liquid.

Bake at 350 for approximately 25-30 minutes. Serve.

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