# @healthy.family.project on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DCPkVg6x2BY
- **Gondola URL:** https://gondola.cc/posts/29216541-healthyfamilyproject-instagram
- **Posted:** 2024-11-11T19:44:36.000+00:00
- **Account Owner:** Healthy Family Project (@healthy.family.project) — https://gondola.cc/healthy.family.project

## Caption

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 transfer the cooked sausage to a plate. Add onions to same skillet and cook, stirring occasionally, until tender. Add celery and thyme and cook, stirring occasionally, until onions are translucent. Stir in garlic and cranberries and continue cooking, stirring often, until vegetables begin to brown. Add cooking wine and cook until wine has evaporated but vegetables are still very moist. Add broth, squeeze in the juice from the orange slice, add butter, bring to a simmer, and simmer until liquid is reduced by half.  Stir green onions into vegetable mixture. Add vegan sausage crumbles, salt, pepper, and mix well.  Pour mixture into the large bowl with the bread; remove and discard thyme stems. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil. Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown.

#ThanksgivingStuffing #VeganThanksgiving #HolidayRecipes #PlantBased

## Stats

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## Tags

plantbased, veganthanksgiving, thanksgivingstuffing, holidayrecipes

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