If you are looking for the perfect stuffing to make this holiday season, look no further than this homemade stuffing with cranberries and vegan sausage. Packed with sweet cranberries, savory herbs, and a touch of crunch, it’s the perfect mix of classic and modern. A must-try for your Thanksgiving table whether filled with plant-based eaters or not! 1 loaf Fresh bakery bread, sliced 1 cup Fresh or frozen cranberries 7 oz Vegan sausage 1 large Sweet onion, diced 5 Green onions, diced 5 Celery stalks, diced 6 Garlic cloves, minced 6 sprigs of Thyme Orange cut into quarters 3/4 cup Dry white wine or cooking wine 22 oz Low Sodium Chicken broth 1 1/2 cans 2 Eggs 8 tbsp Butter 1 stick 1 tsp salt ½ tsp pepper Preheat oven to 350°F. Spray 13×9-inch casserole dish. Bake bread for about 15 minutes, or just until dried but not browned, remove from oven and allow to cool. Once the bread is cool, break it into cubes and place in a large bowl. Cook vegan sausage thoroughly into crumbles, then t...