Vegetarian stuffing in white oval dish with spoon and red-and-white cloth to the right,plates and forks, chestnuts and apple in background.

Quick Vegetarian Christmas Stuffing

This Quick Vegetarian Christmas Stuffing is made using sage and onion, apple and a fair amount of quality vegetarian sausages, which add flavour, substance and healthy protein.
Course Party Food, Side
Cuisine International
Keyword stuffing, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 303kcal
Author Monika Dabrowski


  • 270 g vegetarian sausages chopped
  • 50 g soft bread broken into small pieces
  • 40 ml cider
  • 1 medium apple
  • 50 g dried cranberries
  • 70 g chestnuts chopped
  • 1 medium/large onion finely chopped
  • 1 tsp dried sage
  • 1/4 tsp onion granules
  • 40 g cheese mature cheddar or other strong cheese, coarsely grated
  • 6 tbsp olive oil
  • Sea salt and pepper to taste


  • Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish.
  • In a large frying pan heat up 2 tablespoons of the oil, add the onions and cook slowly for 2-3 minutes until softened. Add the cider, peeled, cored and finely cubed apple, cranberries, sage, onion granules, a bit of salt and a good pinch of pepper, and continue simmering for about 5 minutes, stirring often. Remove from the heat and cool a little.
  • Place the sausages, bread pieces, 2 tablespoons of the oil and 1/3 of the onion mixture in a blender and process briefly until the mixture starts coming together and becoming sticky but is still very lumpy (this should take about 15-20 seconds).
  • Place the mixture in a large bowl, add the cheese and chestnuts and stir to combine. Transfer the stuffing into your oven dish, drizzle with the remaining oil (about 2 tablespoons) and bake for 30 minutes. Serve alongside turkey or ham or as part of a vegetarian Christmas dinner.


  • Use good quality vegetarian sausages.
  • You can use either soft bread or bun, white or whole wheat.
  • Blitz the ingredients for a few seconds only, until they start coming together so that the stuffing is not overblended and pasty.
  • Arrange the stuffing in the baking dish loosely, without smoothing out the top so that it has a bit of a rugged appearance which will crisp up nicely in the oven.
  • Best served immediately.
  • Freeze raw stuffing in the baking dish and bake from frozen.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 27g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 571mg | Potassium: 137mg | Fiber: 3g | Sugar: 12g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 3mg