Browned sausage, crumbled cornbread, and seasoned bread crumbs combine to make a flavorful stuffing for cornbread sausage. It bakes in a casserole dish alongside your bird in the oven, moistened with chicken stock and flavored with celery, onions, and your standard Thanksgiving seasonings (of course!). Your family’s new favorite dish at the Christmas table might just be this delectable stuffing.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
Ingredients
- 2 cups gluten
- ⅓ cup nutritional yeast
- 2 tablespoons paprika
- 1 tablespoon salt
- 2 cups water
- ½ cup smooth peanut butter
- 1 large onion, minced
- ½ cup olive oil
- 2 cups barbeque sauce
Instructions
- In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour in water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don’t worry that the ball is rather solid, it is supposed to be. Pour off any excess water.
- If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead on a clean surface for 1 to 2 minutes. Return mixture to the bowl, and coat with smooth peanut butter. Set aside.
- Heat oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat; pour onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool.
- When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That’s okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
- Preheat the oven to 350 degrees F (175 degrees C).
- Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don’t try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet.
- Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.
Reviews
This were actually pretty good. I wish I had some liquid smoke but I think the smoked paprika I used helped with the smokiness.
Easy to make and delicious!
I have made a variation of this recipe several times. I like it a lot. However, the step to make holes with a skewer and massage peanut butter and onions in is messy and never seems to work. I prefer to mix the liquid I use veggie broth and peanut butter together in a blender then add it to the dry ingredients. This evenly distrutes the peanut butter throughout the mixture.
Sorry, I’m retyping my review since I got fast fingers on the first! Anyways, second time making this, still love them, but I find it impossible to handle them well enough to form them into anything decent! Perhaps next time I’ll do Alicia’s (sorry for misspelling your name) recommendations, mix all them add gluten. Man, once that stuff gets wet, it’s all downhill from there! And yes, I agree with baking time, both times I cut it by 10+ minutes & the BBQ baking down to 5! They always turn out awesome they just look like…
These came out as a doughie spongie mess. I thought maybe I would leave in the oven to bake longer but it didn’t improve. The garbage ate it.
I made these to try something new, I added garlic powder and onion powder to the dry ingredients and garlic to the oil mixture. I used about 1/4 cup less of the oil too. My vegetarian family thought they were tasty. I am always happy to make a different recipe and would certainly make it again.
This is my go-to recipe to impress people! Such a weird combination of foods turns into a delicious bar-b-que that is a very convincing “meat”. The taste and texture are on point!
I absolutely loved them. I did make a couple changes though. I added red and green peppers. Most delicious meal I’ve ever had!
Amazingly delicious! Anyone who gave this recipe less than 5 stars, clearly did not follow the directions or perhaps used a yucky BBQ sauce. We used Sweet Baby Rays – the BEST!!! The first time I made it, was for some vegetarians that were going to be at our WING COOK-OFF Contest – we had to have something yummy for them. When the ribs had cooked for 40 minutes in the oven, I put them in fridge planning to cook them off the next day before the party. Well, they swelled up really big in the fridge over night and I cut them into smaller pieces added the Sweet Baby Rays BBQ and cooked them on a very low heat until the party. THEY STOLE THE SHOW – Everyone was asking for the recipe! And they actually came in the top 3 on the wing contest! Now, my sister made them and did not refrigerate them and she said they were not as good – so maybe something is to be said for refrigerating them before you cook them off in the BBQ sauce! Just one word about these ribs: DELICIOUS!!!
The barbecue is the flavor, so make sure you like your barbecue sauce. We did the chewy variant, and the ends were crunchy/burnt, like a cookie, so try and keep the thickness even throughout the rib. The batter is super weird (I called it “horrifying” more than once), and I thought I messed up. I did not. Texture was stupendous, very dense and meat-like. They’re extremely filling.
I love this Recipe! I does take some tweaking. I cut down the onion in my second batch, and added a couple cloves of garlic. I tried a similar recipe that did do the onion/oil and called for a good deal of needing. the texture came out like bad hamburger steaks rather than ribs. I appreciate the author mentioning what kneeding would do. If you want that ‘bite’ don’t knead. It won’t fool a meat eater but I’d admit as a 2 year vegetarian I felt a bit guilty eating these. One side note for those of you on the go like me: These freeze GREAT, and reheat in the microwave very well, similar to the frozen ribs you buy. I’m freezing a entire batch (I got 6 smaller riblets) for quick meals. I bought most of my stuff bulk. Each rib comes to around .35-.50 cents per rib, compared to 3 plus bucks for a box of two. AND these taste a heck of a lot better.
The flavor was of bbq sauce and the texture was a cross between jello and bread.
I did not care for this recipe. I could taste every ingredient. The peanut butter was downright odd. I’ll stick to morningstar ribs.
I made this recipe exactly as listed. We ate them with our hands and they’re just like real ribs. The texture is perfect and authentic. Definitely a must for vegetarians like me who miss ribs 🙂
I brought this recipe to a potluck and it was a hit! People were surprised how rich and substantial they are. My only complaint is all the strange steps but I think now that I’ve made this once, next time it would be even better. I will also try to create a “bone” for each “rib” using pieces of sugar cane.
OK, but my husbank didn’t like it at all.
I just made these for the first time and I didn’t have the nutritional yeast to add, so I omitted it. They were still very yummy! I’d use less salt next time.
I have been looking at this recipe for a very loooooong time and I FINALLY tried it and I must say that I regret the precious years that I have wasted NOT trying this. These are DELICIOUS! I was hesitant to try this as I have yet to find one gluten recipe that I liked as they all tasted like strange dough to me. This did not. Not sure what the one star reviewers are saying. Maybe they are doing it wrong. I dumped everything in the bowl, like one reviewer suggested and it was quick and easy. Chango! Presto! It was even delicious before I put the BBQ sauce and I will use this as an overall base for meat substitutes in my recipes. Chopped up in eggs, lo mein…ah the possibilities are endless. Even my finicky son and carnivore husband loved this. Try it!
yes I made this tonight and thay are very good, try them,
I really was hopeful about these after reading the reviews, but I just couldn’t eat them. My parents thought they were tolerable. It was fun to make though, the dough is like play-doh.
Wasn’t so sure about these as I was putting them in the pan. It reminded me of wet silly putty! But I baked them up and they were excellent (for vegetarian ribs)! I haven’t eaten meat in a year and I really miss bbq sauce. I really enjoyed this meal. My kids and husband ate them up also!