By request, this is a tasty and healthier version of cornbread sausage stuffing with cranberries and walnuts! It is either vegan or vegetarian depending on which meatless sausages you choose.
Makes 8 servings
2 tablespoons Earth Balance Buttery Sticks or neutral oil
1 onion, petite dice
3 stalks of celery, petite dice
3 cloves garlic, minced
1 pound vegetarian breakfast sausage (Yves for example)
1 tablespoon fresh chopped rosemary (or teaspoon dried)
1 teaspoon dried sage
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
2 teaspoons fresh parsley, chopped
1/4 cup white wine
1 cup chopped walnuts
2 cups dried cranberries
10 cups of corn bread in chunks
1/2 teaspoon salt
fresh ground pepper
4 cups Pacific Foods organic vegetable broth
Preheat the oven to 350 degrees and prep a glass baking dish (or other oven proof dish) with a little oil.
Saute the onion, celery, garlic, crumbled sausage and spices in the Earth Balance until the vegetables are starting to soften. Add the white wine and cranberries. Saute for another minute or two. Remove from the heat.
In a large bowl, break the cornbread into chunks. Add the sauteed ingredients and the walnuts, salt and pepper and toss together. Slowly add the vegetable broth. Mix together until the cornbread is moistened. Do not use all of the vegetable broth if it is not needed. You do not want the mixture to be too wet. Taste to check the salt and seasoning.
Put the mixture into the baking dish and bake for 35 minutes.
Serve and enjoy!