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.


1.5 hrCook

15 minPrep


  • 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

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


Other things to try with DARING.

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