The Impossible Stuffing Muffin!🎄🎅

I recently experimented with a new recipe by revising my mother’s sausage stuffing recipe to make it vegan. I used Impossible Savory Sausage, and it turned out to be unexpectedly delicious! I have tried many different plant-based meat substitutes, and the Impossible line is by far the best. This is an easy and tasty holiday recipe that everyone can enjoy!

Ingredients:

🙏 12 oz bag of seasoned bread cubes.

🙏 1 cup of chopped celery

🙏 1 cup of chopped white onion

🙏 3 TBSP of EVOO

🙏 12 oz of wild cream of mushroom soup 😋 You can substitute for canned cream of mushroom or cream of celery

🙏 1 cup of craisins or raisins

🙏 24 oz of vegetable stock

🙏 1 pound of the Impossible savory sausage patties

🙏 Salt & pepper to taste

Instructions:

1. Cook onions, celery, and EVOO in a pan until soft.

2. Break up the impossible sausage patties and cook in the same pan until browned.

3. Take ½ cup of craisins and boil with 8 oz of vegetable stock until rehydrated.

4. In a large bowl, add bread cubes, mushroom or celery soup, and onion, celery, and the Impossible sausage mixture.

5. Add boiled craisins and mix with a large spoon until cooled.

6. Add the rest of the craisins.

7. Once cooled, mix it all together with your hands, adding the rest of the vegetable stock until you get the right consistency.

Scoop out even portions of stuffing mix into a muffin pan using an ice cream scoop.

Preheat oven to 375 degrees on the convection cycle and bake for 25 minutes or until brown.

The muffins should be a little crunchy on the outside but moist on the inside.

Voila! An easy holiday stuffing for all to enjoy!🥳

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