Vegan Sausage Stuffing

from: http://www.noveleats.com/holidays/vegan-stuffing/

I've made this recipe for Thanksgiving two years in a row now. I usually omit the cranberries at my sister's request and it still turns out great. As someone who hates celery I omitted that the first time, but added it in this time and it was still fine (I just chopped it into small enough pieces). I've found that I usually use more bread than called for in the recipe. I use half white bread and half wheat bread, and just keep adding it until the baking dish is full. If you want to only use one type of bread, one whole loaf should be enough.

Ingredients:

1 loaf whole wheat bread (cut into cubes - you will NOT need the whole loaf)
1 loaf white bread, (cut into cubes - you will NOT need the whole loaf)
1 pound vegetarian/vegan sausage, cut into pieces (frozen is fine) (I used one package of Tofurky Kielbasa)
1 cup onion, chopped
2 tablespoons vegan butter ( I used Earth Balance)
3/4 cup celery, chopped
2 1/2 teaspoons dried sage
1 1/4 teaspoons dried rosemary
1/2 teaspoon dried thyme
6 tablespoons melted vegan butter (Earth Balance)
1 apple, peeled and chopped into small pieces
3/4 cup dried cranberries (optional)
1/3 cup minced parsley
1.5-2 cups vegetable stock

Instructions:
Preheat your oven to 350 degrees Fahrenheit. Cut your bread into cubes, and put them on baking sheets on a single layer. Bake in the oven for about five to seven minutes. (Note- this time I skipped this step due to lack of time. It turned out okay, but I would recommend not skipping this for risk of too-soggy stuffing).


Gather the ingredients which you will be frying: the vegetarian or vegan sausage, onions, celery, sage, rosemary and thyme.
I chose to cut the Tofurky Kielbasa in half lengthwise, then the two pieces into half lengthwise again, then I chopped them into small pieces.
Chop onions and celery into small pieces.

Fry the vegetarian or vegan sausage and onions in two tablespoons of butter over medium heat till evenly browned, occasionally stirring. Add the celery, sage, rosemary, and thyme, and cook for about two minutes, stirring to blend. Remove from heat.
Chop your apples (small pieces) and parsley, and measure out your cranberries. Make sure the cranberries are not clumped together. You want them to mix evenly throughout the stuffing.

Place the toasted bread cubes in a large mixing bowl, then pour the vegetarian or vegan sausage mixture on top of the bread. Pour six tablespoons of melted vegan butter over the mixture, then add the apples, cranberries and parsley. Mix well.


Drizzle with about one cup of the broth until thoroughly moist but not soggy. Mix again. Transfer to a baking dish and allow to bake for about 20 minutes.

If you have added more bread cubes than the recipe calls for you may need to add a little more broth to the baking stuffing.