Savory Vegetarian Stuffing

adapted from Whole Foods with the VDSC
by Andrea Collis

INGREDIENTS

1 lb loaf of bread, white or wheat [or whole grain; 2/3 of a loaf is really sufficient], 1/2" cubes
1 T olive oil (optional)
2 ribs celery, diced
1 lg onion, diced
1/2 lb Gimmie Lean veggies sausage, cut into rough 1/2" pieces
1 c walnuts, chopped [optional]
1/4 c margarine/butter, melted
1 t Italian seasoning
1 t dried sage
1/2 t salt
1/2 t black pepper 4 c veggie broth

DIRECTIONS

1. Preheat oven to 350 degrees F

2. Place bread cubes on baking sheet [spread out as much as possible] and toast in oven for approx. 15 minutes, until light brown & lightly crisped all the way through, stirring occasionally [leave oven at 350 degrees after removing bread, as you'll need to bake the stuffing]

3. Saute onions & celery in oil in pot over medium heat until soft & translucent, about 5 minutes

4. Add veggie sausage to onions & celergy and cook 5 minutes longer until browned, adding aditional oil if necessary to prevent sticking. Use spoon to break up pieces into smaller crumbles if desires as sausage cooks

5. Add chopped walnuts & cook 1 minute more [if you don't add the walnuts, just cook the sausage & veg for another minute]

6. Remove from heat and add margarine and seasonings [you don't really have to add the extra fat, as there will be liquid from the onions & celery cooking down]

7. Add bread cubes & stir to coat evenly with seasonings

8. Add veggie broth & quickly to combine to distribute evenly, so that cubes appear equally softened

9. Transfer stuffing to large casserole dish & bake until browned on top, about 45 minutes

Serving suggestion: When stuffing is done, scoop into cooked [half] squashes.

Garnish with chopped sage leaves or nuts.