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ImpossibleTM Burger, Apple & Sage Stuffing Recipe

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Savory Apple & Sage Stuffing made with Impossible™ Burger
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  • 8

    Servings
  • Not Too Tricky
  • 22

    Ingredients
  • 30 min

    Preparation
  • 40 min

    Cooking
  • 70 Total Time

    Total Time

Stuffing is one of those traditional Thanksgiving dishes that just never seems to get its proper due, so let’s fix that once and for all with this Impossible™ Burger, Apple & Sage Stuffing. Our savory recipe combines Impossible™ meat made from plants with classic savory stuffing flavors and the subtle sweetness of raisins and apples, creating an explosion of comforting fall flavors that are absolutely perfect for the holiday.

Stale bread is best for making stuffing, so you’ll want to plan ahead. Cut up the amount of bread you need into cubes, then let them sit out for a day or two to dry them out. If you’re reading this recipe the day of, don’t panic! Simply place your fresh bread cubes on a baking sheet and place them in your oven at 350°F, just until they’re dry and very lightly toasted.

You’ll start off by mixing the dry ingredients and spices in a bowl with the Impossible Burger, then browning it all in a pan. After you’ve added the other stuffing ingredients and cooked them through, pour over the bread cubes in a large bowl and mix it all up. When that’s cooled off, beat your eggs, stir them in, and then pour the stuffing mixture into your greased baking dish.

These next few steps are perfect if you’ve got other cooking tasks to attend to over the next hour: Cover the dish with foil and let it sit for 15 minutes while you heat the oven to 400°F. When ready, place the dish in the oven and bake for 15-20 minutes, remove the foil, and bake for about 20 more minutes, ensuring the top is nice and crisp. And just like that, an easy, show-stopping stuffing that’s definitely going to get the attention it deserves. Enjoy!

22 Ingredients

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  • 12 Ounces 1 Package Impossible Burger
  • 1/2 Tablespoon Granulated Onion
  • 1/2 Tablespoon Granulated Garlic
  • 1/2 Tablespoon Dried Parsley Flakes
  • 1 Teaspoon Ground Sage
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Ground Thyme
  • 1/2 Teaspoon Ground Coriander
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Ground Fennel
  • 1/2 Teaspoon Kosher Salt
  • 8 Cups Cubed Stale Bread (or baked at 350F until toasted)
  • 10 Tablespoons Butter (or Sub Plant Based Butter)
  • 3 Each Eggs, Beaten (To Make Completely Plant Based Use Flax Egg Replacement)
  • 1 Each Yellow Onion, Diced Finely
  • 5 Ribs Celery Stalks, Diced Finely
  • 2 Each Apples, Diced
  • 1 Cup Golden Raisins
  • 2 1/2 Cups Vegetable Stock
  • 1/4 Cup Fresh Sage, Chopped
  • 3 Tablespoons If Plant Based: Flax Egg Replacement (Ground Flax Seed)
  • 7 1/2 Tablespoons If Plant Based: Flax Egg Replacement (Water)
8 steps
  1. PREP YOUR IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces 1 Package Impossible Burger
    • 1/2 Tablespoon Granulated Onion
    • 1/2 Tablespoon Granulated Garlic
    • 1/2 Tablespoon Dried Parsley Flakes
    • 1 Teaspoon Ground Sage
    • 1 Teaspoon Black Pepper
    • 1/2 Teaspoon Ground Thyme
    • 1/2 Teaspoon Ground Coriander
    • 1 Teaspoon Crushed Red Pepper Flakes
    • 1/2 Teaspoon Ground Fennel
    • 1/2 Teaspoon Kosher Salt

    Mix all dry ingredients with the 12 oz package of Impossible Burger until well incorporated.

  2. COOK THE IMPOSSIBLE BURGER

    In a large saute pan over med-high heat, add the grapeseed oil or other neutral cooking oil to the pan. Crumble Impossible Burger into the pot and allow to cook through until golden brown sears form, about 6 min.

  3. MIX IN THE FRUIT & STOCK

    Ingredients used

    • 10 Tablespoons Butter (or Sub Plant Based Butter)
    • 1 Each Yellow Onion, Diced Finely
    • 5 Ribs Celery Stalks, Diced Finely
    • 2 Each Apples, Diced
    • 1 Cup Golden Raisins
    • 2 1/2 Cups Vegetable Stock
    • 1/4 Cup Fresh Sage, Chopped

    Add in butter, celery and onion to the saute pan. Cook until soft, about 4-5 min. Stir in apples and raisins and stir for an additional 2 minutes. Stir in vegetable stock and sage, then remove from heat.

  4. ADD SAUTE TO BREAD CUBES

    Ingredients used

    • 8 Cups Cubed Stale Bread (or baked at 350F until toasted)

    Gather your bread cubes into a large bowl. Pour saute pan ingredients over bread and mix until well incorporated. Cool.

  5. STIR IN EGGS

    Ingredients used

    • 3 Each Eggs, Beaten (To Make Completely Plant Based Use Flax Egg Replacement)
    • 3 Tablespoons If Plant Based: Flax Egg Replacement (Ground Flax Seed)
    • 7 1/2 Tablespoons If Plant Based: Flax Egg Replacement (Water)

    Once completely cooled, stir in beaten eggs.

  6. PREP BAKING DISH

    Grease a 9X13 baking dish with the 2 TBSP butter. Pour bread mixture into the pan and allow to sit for 10-15 minutes. Cover with foil.

  7. BAKE

    In a 400 degree oven, bake with foil on for 15-20 min. Remove foil and bake for an additional 20 min or until golden brown and crispy on top.

  8. SERVE, SHARE AND ENJOY