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Gluten-Free Holiday Stuffing (with Longève Sausage)

  • Prep Time:
  • 30 min
  • Cook Time:
  • 1 hr
  • Yield:
  • 8-10 servings

This gluten-free and vegan version of a traditional stuffing is sure to please whoever might be at your holiday table this year. It’s a fairly straightforward recipe, using Longève Savory Breakfast Sausage and plenty of fresh herbs and aromatics to deliver a classic, comforting flavor. When preparing the sausage recipe for this stuffing, skip the step where the mixture is formed into patties. Instead, you’ll be browning the loose mixture in a skillet to golden brown deliciousness. Use your favorite gluten-free bread for this recipe, and feel free to improvise! Add whatever moves you… dried fruits and toasted nuts, sliced mushrooms or bell pepper would make fantastic additions.

View PDF version with nutrition facts.


Plant-based Protein Crumbles


  • 1 loaf gluten-free bread, cut into bite-sized cubes (about 8 cups)
  • 2 Tbsp. olive oil
  • 1 recipe Longève Savory Breakfast Sausage, uncooked
  • 3 Tbsp. vegan butter
  • 4 large stalks celery, chopped
  • 1 large onion, chopped
  • 3 – 4 cloves garlic, minced
  • 1 tsp. fresh sage, minced
  • 1 tsp. fresh thyme, minced
  • 1 tsp. fresh rosemary, minced
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 cups vegetable stock


  1. Preheat oven to 325 degrees. Divide bread cubes between two large baking pans. Bake until bread is golden brown and dry, stirring once or twice, about 30 minutes. Remove pans from oven, allow bread to cool and transfer to a large mixing bowl.
  2. In a large skillet, heat olive oil over medium-high heat. Add Longève sausage mixture and use a wooden spoon or spatula to press the mixture down into the pan. Let cook for one to two minutes before starting to break the mixture up with your spatula. Continue to cook and stir, breaking the mixture into coarse crumbles, for about five to six minutes, or until the sausage turns a deep, golden brown. Scrape sausage out of the skillet into the bowl with the bread cubes.
  3. Melt two tablespoons of vegan butter to the same skillet (no need to clean first) and add the chopped celery. Cook and stir for two to three minutes until just beginning to soften. Add chopped onion and cook another few minutes. Add minced garlic, herbs, salt and pepper and continue to cook and stir until the mixture is softened and aromatic, about 3 – 5 minutes. Scrape the mixture into the mixing bowl.
  4. Mix the toasted bread cubes, browned sausage and vegetable mixture until combined. Add about two cups of the vegetable stock to the mixture and stir well. Let sit for a minute or two for the broth to absorb. Add an additional cup of broth and stir until it is absorbed. If the mixture still feels too dry, add additional stock. The mixture should be moist but not soggy. Transfer stuffing to a greased 9 x 13” baking dish.
  5. Cover dish with aluminum foil and bake in a 325 degree oven for 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five to ten minutes.

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