At Field Roast, we don’t believe in too many cooks in the kitchen. In fact, some of our favorite holiday memories take place in kitchens buzzing with personalities and roaring with excitement (opinions) about the food – with everyone bringing their best culinary gifts for a delicious feast.
So, to that stuffy old cliché, we say “Bah!”. Cooking is a celebration, let’s bring on the energy, double up the flavor, and garnish with love.
Here’s one such recipe that invites excitement to the kitchen – a stuffing that’s far from stuffy: Packed with naturally delicious plant-based ingredients to flip the tables on traditional holiday cooking.
Field Roast Plant-based Cheesy Smoked Oyster Mushroom Stuffing [link to recipe]
Like good friends at a gathering, each ingredient of this dish brings something unique to the party. This gourmet guest list features the savory and perfectly balanced Field Roast Plant-based Smoked Apple & Sage Sausage, paired with the rich creamy meltiness of Chao Creamery cheese. Two superflavors that soar together delivering a dish so… indulgent… it could easily make an entrée of its own.
This past few years gave many of us a chance to develop new skills, especially in the kitchen. We’ve explored new recipes and flavors from distant lands. Our epicurean expectations are greater than ever before. What better way to close the calendar than daring to surpass ye olde mealtime expectations with an instant classic. Every tradition starts somewhere, so don’t be surprised when your Field Roast holiday stuffing recipe gets shared for many celebrations to come.
