Name: Pear, Fennel & Sausage Stuffing
Cook time: 45 min
Total time: 45 min
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

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.

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

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.