|Posted on November 11, 2018 at 9:25 AM|
Pre-heat oven to 375°F
1 bag (15 oz.) dry seasoned stuffing cubes
1 to 1 ½ cups vegetable broth, divided
2 cups chopped onions
1 cup finely chopped celery
¼ to ½ cup minced fresh parsley
1 t dried sage
1 t dried thyme
½ t black pepper
¼ t ground nutmeg
1 lb. vegan sausage, or to taste, chopped into small (¼ - ½ inch) pieces (Field Roast products are so flavorful that you need only 2 or 3 links)
4 cups diced peeled and cored Granny Smith apples
Pour dry stuffing into large bowl and set aside. Over medium-high heat, heat 3 or 4 T of broth in a large skillet and sauté the onions and celery until soft, about 5 minutes. Remove from heat and stir in the spices. Pour over dry stuffing.
In same large skillet and over medium heat, heat sausage in a tablespoon of broth to prevent it from sticking to the pan. Remove the sausage from the pan and add to stuffing mixture. In the same skillet, cook apples in 1-2 T broth over medium heat until tender. Add to stuffing mixture. Begin to combine all stuffing ingredients, adding broth to the mix to create a moist mix. The mixture should be moist, but not dripping.
Place stuffing in baking dish and cover with foil. Bake for 20 minutes or until hot throughout. Remove foil and bake for 10 more minutes or until top is golden brown.