Stuffing

Stuffing

• 1 large challah, torn

• 2 sticks vegan butter

• 2 bourbon apple sausages, sliced (or your preferred flavor)

• 1 onion, diced

• 3-4 cloves garlic

• 2-3 stalks celery, diced

• 3 cups broth, divided

• Salt and pepper to taste

• ¼ cup chopped parsley

• 2 tbsp chopped sage

• 2 eggs

• ¼ cup maple syrup

Instructions:

Place your challah on a sheet pan in a single layer. Bake at 350℉ for 20-25 minutes or until lightly golden and dried out.

In a pan, melt the vegan butter and then add the sausage slices. Saute for 4-5 minutes over medium-low heat or until it begins to crisp. Add in your onion garlic and celery and saute another 3-5 minutes until softened. Add in 1 cup of broth and a ½ teaspoon of salt. Set aside to cool.

Place your toasted bread in a baking dish, toss together with the sausage and onion mixture. Add in your chopped herbs.

Mix together your remaining broth, eggs and maple syrup. Pour over your stuffing mixture. Toss one final time to coat.

Bake at 350℉ for 40-45 minutes or until golden. The center of the stuffing should reach 160 ℉. You may place a tent of foil over the stuffing if the top is browning too quickly.