Vegan Buttermilk Biscuit Stuffing

November 21, 2019

Thanksgiving

By: Chris Petrellese 

Thanksgiving is almost here, and we are coming at you with this epic vegan buttermilk biscuit stuffing. That’s right, buttermilk biscuit stuffing. Easy to make, ready in under an hour, THE side dish that your family will be raving about over the holidays.

Closeup shot of a buttermilk biscuit thanksgiving stuffing with vegetables and herbs by sweetsimplevegan

If you’re like us, stuffing is always the most preferred side dish during Thanksgiving. Something about it is just so comforting and reminiscent of holidays during our youth enjoyed with family. While we do have another version of stuffing on the blog, this one is a bit more decadent. Instead of bread, we are using our homemade buttermilk biscuits to take this recipe to the next level.

Ingredients needed to make a buttermilk biscuit thanksgiving stuffing

Seasoned to perfection with sage, thyme, and rosemary, this buttermilk biscuit stuffing will have everyone at your holiday table with their jaws on the floors asking for more, so I recommend cooking up an extra batch just in case. Thankfully, this stuffing is super easy to prepare. If you’re short on time and don’t want to make your own biscuits, you can always use a store-bought version. This one from Immaculate Baking Co. is definitely one we recommend.

Along with the celery, carrots, mushrooms, garlic, and onions, we also use vegan sausage in this recipe, which is totally optional. While not entirely necessary, the vegan sausage is definitely recommended. We used Light Life Italian sausages for this, but I think their sausage grounds would also be good to use (and a bit easier as you won’t have to break them down).

buttermilk biscuit thanksgiving stuffing with vegetables and herbs by sweetsimplevegan

Craving more Thanksgiving recipes? We’ve got some tasty ones for you!

Closeup shot of a buttermilk biscuit thanjsgiving stuffing with vegetables and herbs by sweetsimplevegan

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Closeup shot of a buttermilk biscuit thanjsgiving stuffing with vegetables and herbs by sweetsimplevegan

Vegan Buttermilk Biscuit Stuffing


  • Author: Chris @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 2 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 8 servings

Description

Most of us have had stuffing for Thanksgiving, but have you had BISCUIT stuffing? Your mind is going to be blown with this recipe! It’s rich, easy to make and ready in under an hour.


Ingredients

  • 12 (16 oz.) vegan buttermilk biscuits* (see notes)
  • 8 oz. vegan sausage or sausage crumbles (we used Lightlife Italian Sausages)
  • 2 tablespoon vegan butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, chopped
  • 2 stalks celery, diced
  • 1 large carrot, finely chopped
  • 4 oz. white mushrooms, diced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 1/4 cups vegan chicken broth or vegetable broth

Instructions

  1. The night before, prepare the biscuits according to the package directions or recipe that you are following. Cover the biscuits and store them on your countertop overnight. Baking them the night before will yield the best results, but you can make them the day if you need to, just be sure to cool them completely before moving on.
  2. Preheat to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
  3. Using a sharp knife, cut biscuits into 1-inch cubes and arrange them in a single layer on the lined baking sheet. Place them into the oven and bake until they are toasted and dried out (about 10-15 minutes).
  4. Remove the pan from the oven and set it aside to cool completely. Increase the oven temperature to 375°F.
  5. Once cooled, transfer the biscuits to a large bowl.
  6. To a medium saucepan over medium heat, add in 1 tablespoon of vegan butter. Once the butter has melted, crumble in/add in the vegan sausage that you are using and cook until it has browned, about 5 minutes, making sure to crumble the sausage as it cooks if necessary. Once cooked, add to a large bowl.
  7. In the same pan over medium heat, add in the final 1 tablespoon of vegan butter. Add in the garlic, onion, celery, and mushroom,  and cook, stirring occasionally, until cooked through, about 5 minutes.
  8. Add in the chopped herbs and cook for 2 minutes more. Remove the pan from the heat.
  9. Add the onion mixture along with the cooled biscuits to the bowl the sausage and fold everything together until well combined. Lastly, pour the vegetable broth over the mixture and mix to combine. Season with salt and pepper to taste.
  10. Lightly grease a 9×13-inch or 3-quart baking dish and transfer the mixture to the baking dish. Spread everything out into an even layer and pack it down lightly.
  11. Cover the baking dish with aluminum foil and place it into the oven to bake for 25 minutes. Uncover the dish and bake until golden brown, about 15 minutes more.
  12. Remove the stuffing from the oven and allow it to cool for 15 minutes before serving. Enjoy!

Notes

  • Recipe method adapted from The Kitchn.
  • Believe it or not, a lot of store-bought biscuits are vegan! Make sure you check the ingredients first. A good brand is Immaculate Baking.
  • Category: Thanksgiving, Side
  • Method: Oven, Stovetop
  • Cuisine: Vegan

Keywords: Thanksgiving, Side, Stuffing, Dressing, Vegan, Buttermilk, Biscuit

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Katy says:

    This stuffing is the best stuffing I’ve ever had. I ended up buying the brand of biscuits you recommend in the notes and they worked great (also thanks for introducing me to an awesome brand of vegan biscuits). I also decided to use field roast Italian sausage as the sausage in this stuffing and it was great. Will definitely be making this again, the real question is if I can wait until next Thanksgiving or if I’ll crave it sooner.

  2. Roman says:

    Oh. My. God. Made this for Thanksgiving and it was CRAZY good. I never liked stuffing growing up but this changed my mind. This WILL be a staple for every Thanksgiving to come. Everyone absolutely loved this!

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