Makes about 4 to 6 Servings
This stuffing will probably never go near a turkey. Being a vegetarian doesn't mean that you can't enjoy savory stuffing for the holidays.
Unlike most recipes for stuffing, this Savory Dressing is made with biscuit mix. My understanding is that it is frequently made in the South in place of the more traditional turkey stuffing that is made with bread crumbs or croutons. Some people prefer to call this a "savory dressing" because they consider the term "stuffing" to be a little misleading. Generally speaking, this will not be used to stuff anything, except maybe the people that gobble it down (sorry - I couldn't resist). We are using Gluten Free Bisquick here in order to reduce the amount of gluten in the recipe. For a totally gluten-free dressing, you can eliminate the vegetarian sausages or replace them with a gluten-free variety. We have always used Morning Star Farms® sausage links which have gluten in them.
6 vegetarian sausage links
2 teaspoons vegetable oil
1 large apple (6 to 8 ounces)
1 (7 ounce) can button mushrooms,
2 cups diced yellow onion
1 cup diced celery
1 cup diced bell pepper
3 Tablespoons olive oil, divided
(2 Tbs. + 1 Tbs.)
1½ teaspoons poultry seasoning
1 teaspoon sage, crushed
1 teaspoon salt
½ teaspoon hickory salt (opt.)
½ teaspoon black pepper
¼ teaspoon summer savory
½ teaspoon rosemary, crushed
½ teaspoon paprika
¼ cup butter
1. In a small frying pan, cook the sausage links in 2 teaspoons vegetable oil until lightly browned, about 5 to 6 minutes. Cut into bite-size pieces and set aside.
2. Quarter the apple, peel, and remove the seeds. Slice each quarter crosswise into 5 or 6 pieces.
3. Drain the mushrooms and cut each mushroom in half.
4. Place a large frying pan over medium heat. When the pan starts to get warm, add 2 Tablespoons of the olive oil, the diced onion, celery, and bell pepper. Cook and stir over medium heat for about 5 minutes. Add the sliced apple and cook for another 3 minutes or until the onion is translucent.
5. When the vegetables are done cooking, add the reserved, cooked sausage links, mushroom halves, poultry seasoning, sage, salt, hickory salt, black pepper, and summer savory. Cook and stir together for 1 to 2 minutes.
6. Prepare the biscuit batter while the vegetables are cooking.
2 cups Bisquick Gluten Free biscuit mix
2/3 cups water
7. In a large bowl, mix together biscuit mix, 3 eggs, and water to make a thick batter. The batter should be slightly thinner than you would make for drop biscuits but thicker than pancake batter. Add additional water, 1 Tablespoon at a time. if batter is too thick.
8. Fold the biscuit batter into the vegetables in the pan. Cook over low heat for 1 to 2 minutes while turning occasionally with a spatula. I know that this sounds unusual, but this the way that I learned it and I'm just passing it on to you. I know it looks a little bit messy right now, but don't worry. It will look much better when done baking.
9. Coat the bottom of a 2-quart casserole baking dish with the remaining 1 Tablespoon of olive oil. We use a 9-inch square baking dish, but any large baking dish or cake pan will work. Pour the contents of the pan into baking dish and spread out to an even thickness.
10. Sprinkle the rosemary and paprika over the top.
11. Cut the butter into pieces and place evenly over the top of the stuffing.
12. Bake, uncovered, in a preheated 400° oven for 40 to 45 minutes. The top should be golden brown and crispy when done.
13. Remove from oven and serve.
We usually serve this with slices of Worthington® Meatless Smoked Turkey and topped with brown gravy.
Welcome to my world of vegetarian cooking. My name is Rev. McKinney. The purpose of this blog is to show you that adopting a vegetarian diet does not have to be a traumatic experience.
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