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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Pear, Fennel & Sausage Stuffing

By Chef Linda

Even without the turkey, stuffing is an essential dish to include on the holiday table. In this version of Pear, Fennel & Sausage Stuffing, fennel replaces the traditional celery for a little twist on the flavor. Fennel brings a gentle sweetness and adds a little something special to the overall flavor. Buy it in a large bulb and cut the stalks and frond off, then cut the bulb in quarters to slice nice sized pieces.

It's so easy to buy vegan sausage today; in this recipe, I used Field Roast that had apples in it. If you prefer, leave out the vegan sausage and use a teaspoon or two of dried ground fennel seeds; that's what gives sausage that familiar flavor.

I love the color and zing from the fresh cranberries, but use dried cranberries if you like a little extra sweetness.

Ingredients

 4 vegan sausage links, cut on the diagonal into 1/2 inch pieces (like Field Roast)
 2 tbsp olive oil
 1 large onion, chopped small
 2 cups fennel, thinly sliced
 1 large pear, chopped 1/2 pieces
 1 tsp salt
 1 tbsp minced fresh sage (or 1 teaspoon dried)
 1 tbsp fresh thyme (or 1 teaspoon dried)
 3 cups vegetable broth
 8 cups cubed stale bread of your choice (or toast cubed bread in the oven if it’s fresh)
 ¼ cup chopped parsley
 ½ cup fresh cranberries

Directions

1

Preheat oven to 375ºF. Lightly oil a medium sized baking dish or casserole. Heat oil in a large pan over medium heat. Brown sausage for about 5 minutes, turning to brown all sides. Remove from pan.

To the same pan, add onions, fennel and 1/2 teaspoon salt, cook for about 5 minutes. Add pear, sage, thyme and vegetable broth. Bring to a simmer and cook till vegetables and pear are tender. Remove from heat.

Place the cubed bread in a large bowl and toss with the parsley, then pour in the cooked vegetable mixture and cranberries, then toss till combined. Transfer to prepared baking dish, cover with lid or foil and bake for 30 minutes. Uncover and bake until golden and a little crispy on top, about another 15 minutes.

Notes

Pear, Fennel & Sausage Stuffing
IngredientsDirections

Pear, Fennel & Sausage Stuffing

DifficultyModerateCook Time45 mins
YIELDS
6 to 8 servings

INGREDIENTS

 4 vegan sausage links, cut on the diagonal into 1/2 inch pieces (like Field Roast)
 2 tbsp olive oil
 1 large onion, chopped small
 2 cups fennel, thinly sliced
 1 large pear, chopped 1/2 pieces
 1 tsp salt
 1 tbsp minced fresh sage (or 1 teaspoon dried)
 1 tbsp fresh thyme (or 1 teaspoon dried)
 3 cups vegetable broth
 8 cups cubed stale bread of your choice (or toast cubed bread in the oven if it’s fresh)
 ¼ cup chopped parsley
 ½ cup fresh cranberries

DIRECTIONS

1

Preheat oven to 375ºF. Lightly oil a medium sized baking dish or casserole. Heat oil in a large pan over medium heat. Brown sausage for about 5 minutes, turning to brown all sides. Remove from pan.

To the same pan, add onions, fennel and 1/2 teaspoon salt, cook for about 5 minutes. Add pear, sage, thyme and vegetable broth. Bring to a simmer and cook till vegetables and pear are tender. Remove from heat.

Place the cubed bread in a large bowl and toss with the parsley, then pour in the cooked vegetable mixture and cranberries, then toss till combined. Transfer to prepared baking dish, cover with lid or foil and bake for 30 minutes. Uncover and bake until golden and a little crispy on top, about another 15 minutes.

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