From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-131260-167826
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.