6 tablespoons vegan butter, plus more for greasing the pan & topping
1 12-oz. package of The Stallion, casings removed
1 medium onion, chopped
2 cooking apples, such as Rome or Golden Delicious, peeled, cored, and chopped
2 ribs celery with leaves, chopped
3 cups no-chicken broth, vegetable stock, or water
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon Poultry Seasoning
Preheat the oven to 350 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Tear The Stallion into marble-sized pieces.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Add the sausage and oil from skillet to the stuffing cubes.
Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add them to the bowl with the dry stuffing.
Add stock, parsley, and Poultry Seasoning to a pot and bring to a boil.
Pour the stock over the stuffing cubes and vegetables, stirring until evenly moistened. Loosely pack the stuffing in the prepared pan and cook, covered with foil, for 40 minutes. Remove foil and cook until the top is crisp and golden, about 20 minutes more.
See more awesome ways to cook up some badass Plant Meat here. View Recipes