Cranberry Stuffing With Vegan Sausage

LevelEasy

Prep Time20

Cook Time1

Ingredients

1 loaf fresh bakery bread sliced (ex: French)
1 cup fresh or frozen cranberries
7 oz vegan sausage
1 large sweet onion diced
5 celery stalks diced
6 garlic cloves minced
6 sprigs thyme
1 orange quartered
3/4 cup dry white wine or cooking wine
22 oz chicken broth
2 eggs
8 tbsp butter
1 tsp salt
1/2 tsp pepper

Instructions

Preheat oven to 350°F. Spray 13×9-inch casserole dish.
Spread bread on large, baking sheets. Bake for about 15 minutes, or just until dried but not browned. Remove from oven and allow to cool.
While the bread is cooling, heat a large deep skillet over medium-high heat. Add vegan sausage and cook thoroughly. You want it to be in crumbles. Transfer the cooked sausage to a plate.
Once the bread is cool, break it into cubes and place in a large bowl. I used my hands, feel free to use a knife if you prefer.
Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery and thyme and cook, stirring occasionally, for about 4 minutes, or until onions are translucent.
Stir in garlic and cranberries and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add cooking wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
Add broth, squeeze in the juice from the orange slice, and butter, bring to a simmer, and simmer until liquid is reduced by half.
Stir green onions into vegetable mixture. Add vegan sausage crumbles, 1 tsp. salt and ½ tsp. pepper, and mix well.
Pour mixture into the large bowl with the bread; remove and discard thyme stems. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.

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