• 3 c. dried bread, diced ¹⁾
• 1 T. poultry seasoning
• 1 T. dried onion
• 1 small onion
• 3/4 c. diced celery
• 1 apple sage vegan sausage, diced small
• 1 t. fresh rosemary
• 1 t. fresh thyme
• 3/4 to 1 c. vegetable broth
• 1 T. butter
• 3 T. olive oil
• 3/4 t. salt
• pepper to taste

• Saute the onion in butter and olive oil in a medium saucepan until softened and beginning to turn transparent.
• Add the celery and saute further until it is softened.
• Add the diced sausage and saute a few more minutes.
• Add the dry and fresh spices and saute about 30 seconds.
• Add 3/4 c. veggie broth and then stir in the diced bread. Heat for a few minutes to see if you need to add more liquid. Be careful not to over do how much liquid you add in; you can always add a bit more later.
• Once you are satisfied with the moistness of the stuffing, remove pan from heat, cover and let stand.

We use this stuffing in roast Buttercup or similar winter squash. Halve and roast the squash, remove the seeds, add stuffing to each and reheat for 10-20 minutes. You don't want the stuffing to dry out at this stage.