Cran-Apple Stuffing
  • 28oz bag sliced sourdough breadcoarsely torn
  • 2tbsp butterdairy-free if desired
  • 2tbsp extra-virgin olive oil
  • 3stalks celerydiced large
  • 2 italian-style vegan sausagesdiced
  • 2 applesdiced
  • 1large oniondiced
  • 1/2cup unsweetened dried cranberries
  • 1tbsp dried sage leaves
  • 1tbsp dried thyme leaves
  • 1tsp sea salt
  • 1/2tsp ground black pepper
  • 1/4tsp ground cinnamon
  • 1 1/2cups chopped fresh parsley
  • 1 1/2cups low-sodium vegetable brothwarmed
  1. Preheat oven to 325 F. Divide bread pieces between two baking sheets. Bake until lightly toasted, 7 to 10 minutes. Turn into very large bowl or roasting pan.
  2. Heat butter and oil in large frying pan set over medium heat. Add celery, sausage, apple, onion, and cranberries. Sprinkle with sage, thyme, salt, pepper, and cinnamon. Cook, stirring often, until onion is soft, about 8 to 10 minutes. Remove from heat and stir in parsley.
  3. Turn mixture over bread and toss to evenly mix. Spoon into a 13 x 9 x 2 inch baking pan or casserole dish. Drizzle with broth. Cover pan with foil; bake for 15 minutes, then uncover and continue baking until warm and crusty, about 15 more minutes.
Recipe Notes

Per serving: 287 calories; 10 g protein; 7 g total fat (2 g sat. fat); 49 g total carbohydrates (8 g sugars, 3 g fiber);  698 mg sodium