Cran-Apple Stuffing
Servings 10
Ingredients
- 28 oz bag sliced sourdough bread coarsely torn
- 2 tbsp butter dairy-free if desired
- 2 tbsp extra-virgin olive oil
- 3 stalks celery diced large
- 2 italian-style vegan sausages diced
- 2 apples diced
- 1 large onion diced
- 1/2 cup unsweetened dried cranberries
- 1 tbsp dried sage leaves
- 1 tbsp dried thyme leaves
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground cinnamon
- 1 1/2 cups chopped fresh parsley
- 1 1/2 cups low-sodium vegetable broth warmed
Instructions
- 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.
- 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.
- 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.
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