Mother and Nonna used to make Italian stuffing. After they became vegan, they substituted Lightlife Italian sausages. This is the most delicious stuffing ever! I could eat the entire large pan.
1 loaf of whole grain bread cut into cubes
1 large sweet onion
1 stalk of celery without leaves
4 granny smith apples
2 cups of pecans
2 packages of Lightlife Italian sausages
2 tablespoons sage (or more to taste)
1 tablespoon rosemary (or more to taste)
Salt to taste
½ cup cooking sherry
1 cup low sodium vegetable broth (or more as needed)
Toast the bread cubes in a 350 degree oven until light brown.
Chop pecans in food processor.
Chop onion, celery and apples in food processor.
Chop sausages in food processor.
Mix toasted bread cubes and the remaining ingredients. Add the sherry and broth to sufficiently moisten the stuffing. Put stuffing in a greased 9 x 12 glass pan
Bake at 350 degrees for approximately one hour. Serve with Mother’s Mushroom Gravy and fresh cranberry sauce.