Not Yo Grandmama's Stuffing

I wanted to come up with the perfect name for this stuffing. Something that would capture how absolutely, positively, delicious this seemingly unhealthy, healthy stuffing really is. At first, I toyed with words in like vegan, clean, vegetarian, skinny, but none of them seemed to really capture the essence of the dish, so I just decided to go with “Not Yo Grandmama’s Stuffing,” because it’s not, not one bit.

My goal with this stuffing (and most of my recipes in general,) was to make it taste sinfully delicious, but have it be secretly healthy. So I made a few Twenty-First Century substitutions:

        First, I subbed Earth Balance Butter for regular butter. I also used about one-fourth of the amount of butter that a typical stuffing recipe calls for.

        Second, I subbed Field Roast Italian Sausages for regular sausages. If you haven’t had these yet, they are absolutely DIVINE. Unlike most meat substitutes,         they contain CLEAN ingredients and taste pretty close to the real thing as far as I’m concerned. 

        Third, I subbed two sprouted grain dinner loaves from my local grocery store for 2 loaves of white bakery bread. Whole grain bread contains much more           fiber and takes longer to break down in the body, which helps keep your insulin levels from sky rocketing. 

To be completely honest, I was pretty nervous to see if this recipe would work out. And the verdict is, I think grandmama would be proud of the final result :) 

*You can find Field Roast Sausages at almost every Whole Foods in the US. To see a store locator, click HERE.

Not Yo Grandmama's Stuffing

Serves 10-12

What You’ll Need: 

+ 1 pound or 16 oz. whole grain bakery bread (I used sprouted grain dinner loafs from my local bakery) 
+ 1/4 cup Earth Balance butter
+ 1 yellow onion, diced
+ 1 cup celery, chopped
+ 2 tablespoons fresh Italian Parsley (flat leaf), minced
+ 2 teaspoons dried sage
+ 1 teaspoon dried thyme
+ 1/2 teaspoon salt
+ 1/2 teaspoon freshly ground black pepper
+ 1 package of Field Roast Italian Sausages, unpackaged and crumbled
+ 2 cups low sodium veggie broth or stock


+ Preheat oven to 300 degrees F.

+ Cut or break bread into 1 inch cubes and set aside. Place bread in a single layer on a baking sheet and cook for 8-10 minutes until lightly toasted. Remove from heat and repeat until all bread is slightly cooked. 

+ After all the bread has been cooked and removed from the oven, turn the temperature of the oven to 350 degrees F. 

+ In a large stock pot, melt the Earth Balance butter on medium heat. Once melted, add the onion, celery, parsley, sage, thyme, salt and pepper. Cook for about 10 minutes or until the vegetables have softened.Add in the uncooked, crumbled Field Roast Italian Sausages.

+ Remove the stockpot from heat and add in the cubed breadcrumbs and veggie stock. Mix well before placing the stuffing on a large 9x13 inch baking sheet. 

+ Bake the stuffing for 30 minutes or until lightly browned. 

+ Remove from oven and allow to cool before serving.