Everything but the Bird Casserole

It’s almost Thanksgiving – do you know what you’re making yet? We’re here with some inspiration for a plant-based stuffing casserole that is complete with a protein-packed punch of Daring Plant Chicken.

4-6Serves

1.5 hrCook

15 minPrep

Ingredients

1 8oz Pouch of Daring Original Plant Chicken Pieces
1 10oz bag stuffing
2 cups mixed cauliflower, broccoli and carrots, chopped
3/4 cup frozen green peas
1 teaspoon rubbed sage
1 teaspoon thyme
½ teaspoon rosemary
½ teaspoon salt
¼ teaspoon pepper
3 cups gravy (or vegan substitute)
1 tbsp oil
Cranberry sauce for serving

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Step 1

Thaw your Daring Plant Chicken Pieces in the refrigerator overnight.

Step 2

Preheat oven to 350°F.

Step 3

Cook the stuffing according to the directions on the package. Set aside to cool.

Step 4

Chop your thawed Daring Plant Chicken Pieces in half. Set aside.

Step 5

Dice your cauliflower, broccoli, and carrots into roughly ¼” chunks.

Step 6

Coat a large dutch oven with 1 tbsp oil. Spread the diced vegetables, peas, and chopped Daring pieces in the dutch oven. Sprinkle with sage, thyme, rosemary, salt, and pepper.

Step 7

Top the veggies with gravy as evenly as you can, then put the cooked stuffing on top.

Step 8

Cover with lid and bake for 45 minutes.

Step 9

Uncover, then bake for 15 more minutes.

Step 10

Serve with extra gravy and cranberry sauce on the side.

Step 11

Enjoy!