This Quick Cornbread Stuffing with Beyond Sausage brings classic holiday flavor with a simple plant-powered twist. It’s fast to make, cozy, and perfect for mixed-diet tables.
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Ingredients
- Cornbread stuffing cubes, 1 standard bag (usually 12–14 oz)
- 4 Beyond Sausage links, cut into small cubes
- Onion, 1 cup finely diced
- Celery, 1 cup finely diced
- Garlic, 2 tablespoons minced
- Fresh sage, 2 tablespoons chopped
- Fresh thyme, 2 tablespoons chopped
- Vegetable broth, 1–1½ cups (add slowly; you may not need all)
- Olive oil, 1 tablespoon
- Sea salt + pepper, to taste
- For a more cohesive, casserole-style texture, add 2 flax eggs (optional)
Instructions
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Prep the stuffing cubes
- Pour the bag into a large mixing bowl.
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Cook the Beyond sausage
- Heat olive oil in a skillet. Cook Beyond sausage until browned.
- Transfer to bowl with the cubes.
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Sauté the vegetables
- In the same pan, cook onion, celery, and garlic with a pinch of salt for 7–8 minutes until softened.
- Add sage + thyme.
- Add to the bowl.
- Pour in 1 cup vegetable broth and gently toss. Add more broth as needed — you want it moistened but not soggy. (Add flax eggs here if using.)
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Bake
- Spread mixture into a greased baking dish.
- Bake at 350°F for 30–40 minutes, uncovered, until golden on top with crisp edges.
What's in this meal?
Veggies · Spices
Fiber: 2g
|Protein: 7 - 8g
|Plant variety: 5
Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.
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Why This Recipe Works
Using store-bought cornbread stuffing cubes keeps this fast, reliable, and delicious — and once you add sautéed veggies, herbs, and Beyond sausage, no one will ever guess you didn’t make the cornbread from scratch. Perfect texture, perfect flavor, zero extra work. Pair with Savory Mushroom Onion Gravy and Maple Orange Cranberry Sauce for the full holiday experience.
Swap It + Smart Tips
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Cornbread options: Use store-bought stuffing cubes for maximum ease, or swap in your own homemade cornbread cut into small cubes. Both work beautifully.
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Sausage choices: Beyond Sausage Original Brat gives the best flavor, but any plant-based sausage you love will work.
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Broth control: Add broth slowly. You want the cubes lightly moistened — not soggy. Stop the second everything feels just damp.
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More herb flavor: Fresh sage + thyme are best, but dried herbs work in a pinch. Use 1 teaspoon each.
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Crispy top: Bake uncovered for crisp, golden edges. If you prefer a softer, casserole-style stuffing, cover with foil for the first 20 minutes.
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Gluten-free option: Use gluten-free cornbread cubes or homemade GF cornbread for the base.
Pro Tip
Stop adding broth the moment everything feels lightly moistened — stuffing dries out a bit during baking, but adding too much turns it into mush.
Why It Matters
For You:
This version is quick, easy, and still packed with herbs, veggies, and plant-based protein.
For the Planet:
A plant-forward stuffing cuts emissions and uses fewer resources than traditional sausage stuffing — with all the same comfort and flavor.
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