Bourbon & Vegan Sausage Rye Stuffing
I N G R E D I E N T S
1 (1-lb) loaf rye bread (cut into 1” cubes)
1 medium red onion, chopped
2 hot Italian vegan sausages (e.g. Beyond Meat), cut into small chunks
1 cup chopped celery
3 cups vegetable stock
2 tsp bourbon (use a bourbon you would want to drink)
2 tsp fresh finely-chopped sage (or 1 tsp dried sage)
2 tsp fresh de-stemmed thyme (or 1 tsp dried thyme)
1 tsp fresh de-stemmed rosemary (or 1/2 tsp dried rosemary)
1/4 cup sweetened dried cranberries
2 eggs
D I R E C T I O N S
Preheat oven to 350 degrees F.
In a medium saucepan over medium-low heat, sauté the onion, celery, and vegan sausage for 5-6 minutes using a wooden spoon to crumble the sausage. Remove from heat.
In a large mixing bowl, beat the eggs and whisk in the bourbon, vegetable stock, and herbs. Stir in the sausage mixture, cubed rye bread, and cranberries. Gently stir until ingredients are evenly distributed.
Pour the stuffing mixture into a baking dish. Bake on a rack towards the top for 40-45 minutes, until the top is brown and crisp.
