Sausage and Herb Stuffing

By GuidingVegan

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons vegan butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh sage
• 1 tsp dried thyme
• 1/4 tsp nutmeg
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound sweet or spicy vegan Italian sausage
• 1 cup veggie stock
• 1 cup dried cranberries

Details

Servings 10

Preparation

Step 1

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.