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Vegetarian Stuffing 

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Recipe + Video

The best Italian style vegetarian bread stuffing recipe for Thanksgiving and Christmas dinner. Caramelized leeks, celery, no meat sausage, fennel and the classic holiday flavors from fresh rosemary, sage and dried cranberries are tossed together with bread cubes and veggie broth and baked until golden.

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Ingredients

Bread Italian sausage Leek Celery stalks Garlic minced Fennel seeds Rosemary Sprigs sage Vegetable broth Italian parsley Cranberries S & P to taste Olive oil

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Slice the bread loaf into 3/4 inch slices then cut or tear them into 3/4 inch cubes.

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Instructions:

Prepare the Bread

Preheat a large heavy bottom skillet over medium flame with a lug of olive oil. Add the cleaned leeks with a good pinch of salt and saute until they begin to get some color and caramelize.

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Cook the Vegetables

Push the leeks to the side to make a little space in the center. Drizzle a little olive oil and add the garlic, sage and rosemary.

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Preheat large cast iron pan over medium heat with a drizzle of olive oil. Cut the Beyond Italian sausage into 1 inch pieces and add them to the hot pan.

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Prepare the Sausage

Sprinkle with a pinch of red pepper flakes for extra heat + add the fennel seeds. Toss everything to toast well in all the sausage dripping.

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