Ingredients

• 1 lb of Impossible Sausage *or other vegetarian sausage. For those with peanut allergies the pea protein in Impossible brand can cause an allergic reaction
• 8 cups of bread, dried, cubed
• 1 large of onion, finely chopped
• 3 stalks of celery, finely chopped
• 3 cloves of garlic, minced
• 1 cup of mushrooms, finely chopped
• 1/2 cup (1 stick) of butter, unsalted
• 2 cups of broth, vegetable
• 1 teaspoon of sage, dried
• 1 teaspoon of thyme, dried
• salt and pepper, to taste

Instructions

1. Preheat Preheat your oven to 350°F (175°C).

2. Sauté In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

3. Add Add the Impossible Sausage to the skillet and cook until browned, breaking it apart with a spoon as it cooks.

4. Add Stir in the chopped mushrooms and cook for an additional 3-4 minutes until the mushrooms are tender.

5. Combine In a large mixing bowl, combine the cubed bread, vegetable broth, dried sage, dried thyme, and the cooked sausage and vegetable mixture. Mix well until the bread is evenly coated.

6. Season Season with salt and pepper to taste. Remember that the vegetable broth and sausage may already add some saltiness, so adjust accordingly.

7. Transfer Transfer the stuffing mixture to a greased baking dish.

8. Bake Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

9. Remove foil to crisp Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and crispy.

10. Garnish and serve Garnish with chopped fresh parsley if desired.