1 large loaf white artisan bread, cut into 3/4 inch cubes (Richmonders, use Billy Bread - but be careful slicing!)

2 tablespoons oil oil

1 package Food for Life, Gimme Lean vegan sausage

1/4 cup vegan margarine

3 large leeks, sliced, white and pale green parts only

1 pound Granny Smith apples, peeled, cored and chopped

2 cups chopped celery (leaves are fine)

4 teaspoons poultry seasoning (yes, it's vegan!)

1 cup dried cranberries

4 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

2/3 cup chopped fresh flat-leaf parsley

1 - 2 cups low sodium vegetable broth

salt & pepper to taste

Preheat oven to 350* and oil a large lasagna pan (15x10).

Divide bread cubes between two or three large baking sheets and bake until slightly dry - about 15 minutes.  Set bread cubes aside to cool.

Break up Gimme Lean sausage with a fork until pea-sized.  Heat the olive oil in a large skillet over med-high until hot but not smoking.  Add the sausage and saute quickly, allowing the sausage to get crispy but not burn.  Remove from the heat and place in a large bowl.

Melt the margarine in the same pan over medium-high heat.  Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeds soften, about 8 minutes.  Mix in the dried cranberries, rosemary and thyme. Add the mixture to the sausage, then mix in the bread and the parsley. Mix in the vegetable broth until the stuffing is as damp as desired.  Season the stuffing with salt and pepper. Transfer to the oiled dish, cover with oiled foil, and bake until heated through, about 45 minutes. Uncover and bake until the top is golden and crispy, about 15 minutes.

For those of you who like your Thanksgiving stuffing full of "stuff", this recipe is for you! The "sausage", leeks, apples and cranberries, combined with a heavenly mixture of autumnal herbs and spices and the artisan bread, make this a truly delicious addition to any holiday table (and you'll never miss the turkey!!!).  

Quietly Vegan

Apple, Sausage & Dried Cranberry Stuffing