Oven at 425 F
14 oz Italian flavored soy sausage**
8 cups cubed Italian bread
3 medium Granny Smith apples – peeled, cored and chopped
2 medium yellow onions, finely chopped
5 celery ribs, washed and finely chopped
1/4 cup finely chopped flat-leaf parsley (not the curly type)
2 Tbs dried rubbed sage
1 tsp dried thyme
1 tsp salt
½ tsp pepper
3 eggs, beaten
1 ½ cups vegetable or chicken broth (for a really great addition, use
reserved turkey stock)
3 Tbs butter**
A note about the soy sausage. I recommend using the link style Italian soy sausage. To prepare, remove the packaging and crumble the sausage. This is actually better than using the soy crumbles, as the formed soy sausage has a better consistency for this dish.
Butter a large baking dish (or two small) and set aside.
In a large saute pan, melt the butter. Add the celery and onions and cook over medium heat until softened – about 5 minutes. Add the crumbled soy sausage and cook for 4 more minutes.
Meanwhile, in a large bowl combine the bread cubes, apples, parsley, sage and thyme. Add the sausage, eggs, salt and pepper and mix well. Slowly add in the broth until moistened.
Divide the stuffing into the two pans (or put in the one large dish). Cover with foil (you can butter the foil to prevent sticking, if you prefer) and bake for 20 minutes. Remove the foil and continue to bake 10 – 15 more minutes or until the stuffing is heated through and browned on top.
Makes 6 – 8 servings.
If you are looking for more holiday recipes, browse our Gifts From Your Kitchen section. We also have a new report out – Holiday Soy, featuring desserts, cakes, cookies and more goodies to share with friends and family!