Time to bust out our stretchy pants because holiday eating is just around the corner! We all have a favorite dish (or several) we love to devour this time of year.

Navigating a meat-free holiday dinner could be a little tricky for both meat-free newbies and those who host them. Many people don’t realize how many items have meat or dairy. I know I’ve accidentally eaten my share of casseroles that contained cream of chicken, those mash potatoes with beef gravy or that stuffing that has been cooked inside a turkey. It takes some getting used to for both you and your loved ones. Ultimately, it is up to each individual to decide where they want to draw the line and what their learning curve will be.

Thankfully, the vegan and vegetarian products are skyrocketing! Thanks to all of these delicious new products, I am able to make all of my favorite holiday treats from my meaty days! This stuffing is something I have been making since I was a kid and I can’t imagine a Thanksgiving & Christmas without it. Best of all, it is one of those dishes that looks like it takes a lot more work than it actually does. It is something that reheats well so it is great for getting a head start on holiday cooking or snacking on leftovers. Give this sweet, savory & spicy stuffing a shot.

Notes & Substitutions:

Cast Iron Skillet: If you don’t have a cast iron skillet, you can definitely use a regular pan.
Casserole Dish: You can also use a dutch oven or a pie/cake pan. You just want something that is a couple of inches deep so that the top gets nice and crunchy, while the rest of the stuffing stays nice and fluffy.
Make it Vegan: If I am looking to make this side completely vegan, I will use Earth Balance butter and buy the 365 bag of stuffing mix from Whole Foods (which has a vegan version).
Meat It Up: During my meaty days, I used to make this with regular sausage but I mostly made it with spicy turkey sausage (sans casing). Although I have not had meat for many years, I think the Beyond Sausage most resembles the flavor of turkey sausage. If you are cooking for flexitarians or a mixed group, you could spring for the Beyond Sausage which will taste delicious and work for most people’s diets.

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

A box/bag stuffing mix
2 Hot Italian Beyond Sausages
A handful of fresh garlic (thinly sliced)
A handful of yellow or white onion (diced)
A handful red, green & yellow bell peppers (diced)
1-2 handfuls of dried cranberries
A dollop of butter
1-2 mugs of water
Oil Spray

Instructions:

Preheat oven to 350 degrees & place cast iron skillet on medium-high to preheat as well.
Slice sausages about ½ thick or so, then place them in the hot skillet with a little cooking oil spray.
Sear sausage on each side until each side begins to brown.
In a pot, melt butter on medium heat. Add garlic, onions & peppers, then saute until onions begin to caramelize. The onions should begin to look a little transparent & the peppers should start to become a bit tender.
Next, add in the seared slices of Beyond Sausages. I like to add any excess oil in that skillet as well since it is full of flavor.
Reduce heat to medium-low, then mix in the stuffing mix.
Add in a little water a splash at a time, while making sure to mix well. You don’t want your stuffing to be too watery or it will begin to resemble mushy slop.
Mix in dried cranberries, then transfer to an oven safe casserole dish.
Bake stuffing for about 10-15 minutes or until the top begins to brown & becomes a little crunchy.
Serve hot.