1 tbsp olive oil

cup finely chopped leek

3/4 cup finely chopped celery

1 finely chopped shallot

2 garlic cloves, minced

tbsp finely chopped sage

1 tsp finely chopped rosemary

1/2 tsp nutmeg

1/4 tsp sea salt

1/4 tsp ground black pepper

1/2 cup low-sodium vegetable stock

1/2 cup dried cranberries

1/3 cup finely chopped parsley


3 Beyond Sausages (Original Brat) 

 cup cubed multigrain bread

 tbsp olive oil

 tsp fresh thyme

1/4  tsp seat salt

1/4  tsp ground black pepper 


Preheat the oven to 400°F. 

Slice the loaf of bread into small cubes. 

Slice the Beyond Sausage® Original Brat in half lengthwise and then into half-inch pieces. 

Toss the bread and Beyond Sausage pieces with olive oil, thyme, sea salt, and ground black pepper.  Bake on a baking sheet for 20 minutes in the oven. Flip and toss halfway through baking time. The bread should be crunchy. 

While that is baking in the oven, heat olive oil in a pan over medium.  Sauté the leek, celery, and shallots for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, cook for 2 minutes. You may need to reduce the heat to medium-low so you don’t burn the garlic.

Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add dried cranberries and parsley, and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.

Pro tip: You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.