If you haven’t tried Field Roast sausages yet, you are missing out. Our favorite so far is the Smoked Apple Sage which is just plain amazing. Tonight I took it out of the casing, sliced it in to rounds and sauteed them with a little bit of olive oil until they were browned and getting a little crisp. Mouthwatering delicious and between these and some of the traditional sausages I used to eat, there is no contest. I’d pick this anyday!
I’m also love, love, loving my Happy Herbivore cookbook lately and Nixon’s Traditional Stuffing recipe was the perfect complement to the Field Roast Smoked Apple Sage sausage.
6 c. cubed whole wheat bread ( I left mine out overnight)
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 1/2 tsp dried parsley
1 1/2 tsp dried basil
1 1/2 tsp powdered sage
1 large onion, chopped
4 celery sticks, chopped
1 c. No Chicken Broth
Preheat oven to 350* and lightly spray a 9×13 baking pan. Set aside.
Transfer bread cubes to a plastic bag. Spray once or twice with cooking spray, add herbs and toss for a minute. ( I actually did this in a large mixing bowl so as not to use a plastic bag, but whatever works).
Open bag and re-spray once or twice, then seal it and shake gently until cubes are evenly coated. Set aside. (Again, I did this in a bowl, so I put part of the bread crumbs in, sprayed, sprinkled the herbs, then added more bread, sprayed, sprinkled, etc.)
Cook celery and onion in 1/2 c. of water (I used the No Chicken Broth for this step), over medium heat until celery is soft, onion is transluscent and most of the water (broth) has evaporated; about 5 minutes.
Transfer to a large bowl and combine with bread cubes.
Stir to combine, then transfer to prepared pan.
Drizzle with 1/4 c. broth or less. (I used 1/2 c. because 1/4 didn’t seem like quite enough).
Bake for 30 minutes, checking every 10 minutes and adding more No Chicken Broth as needed to prevent stuffing from drying out.
Now, you may think this sounds like an Autumnal sort of dish, but I can assure you….it’s delish any time of year.
Nutritional Info (Stuffing Only): Recipe serves 8. Calories 115, Cal from Fat 13, Total Fat 1.4g, Cholesterol 0, Total Carb 20, Dietary Fiber 3.3, Sugars 3.4, Protein 6.7