{"id":9005,"date":"2021-11-05T11:42:20","date_gmt":"2021-11-05T16:42:20","guid":{"rendered":"https:\/\/www.runproject.org\/?p=9005"},"modified":"2021-11-05T11:42:21","modified_gmt":"2021-11-05T16:42:21","slug":"beyond-sausage-stuffing","status":"publish","type":"post","link":"https:\/\/www.runproject.org\/blog\/recipes\/beyond-sausage-stuffing","title":{"rendered":"BEYOND Sausage Stuffing"},"content":{"rendered":"\n

CREATED BY: LAUREN TOYOTA<\/strong><\/p>\n\n\n\n

FOR THE BASE<\/strong><\/p>\n\n\n\n

1<\/strong> tbsp olive oil<\/p>\n\n\n\n

1 <\/strong>cup finely chopped leek<\/p>\n\n\n\n

3\/4<\/strong> cup finely chopped celery<\/p>\n\n\n\n

1<\/strong> finely chopped shallot<\/p>\n\n\n\n

2<\/strong> garlic cloves, minced<\/p>\n\n\n\n

1 <\/strong>tbsp finely chopped sage<\/p>\n\n\n\n

1<\/strong> tsp finely chopped rosemary<\/p>\n\n\n\n

1\/2<\/strong> tsp nutmeg<\/p>\n\n\n\n

1\/4<\/strong> tsp sea salt<\/p>\n\n\n\n

1\/4<\/strong> tsp ground black pepper<\/p>\n\n\n\n

1\/2<\/strong> cup low-sodium vegetable stock<\/p>\n\n\n\n

1\/2<\/strong> cup dried cranberries<\/p>\n\n\n\n

1\/3<\/strong> cup finely chopped parsley<\/p>\n\n\n\n

SAUSAGE & BREAD STUFFING <\/strong><\/p>\n\n\n\n

3<\/strong> Beyond Sausages (Original Brat) <\/p>\n\n\n\n

4 <\/strong> cup cubed multigrain bread<\/p>\n\n\n\n

2 <\/strong> tbsp olive oil<\/p>\n\n\n\n

1 <\/strong> tsp fresh thyme<\/p>\n\n\n\n

1\/4 <\/strong> tsp seat salt<\/p>\n\n\n\n

1\/4\u00a0<\/strong>\u00a0tsp ground black pepper\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

Preheat the oven to 400\u00b0F. <\/p>\n\n\n\n

Slice the loaf of bread into small cubes. <\/p>\n\n\n\n

Slice the Beyond Sausage\u00ae Original Brat in half lengthwise and then into half-inch pieces. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

While that is baking in the oven, heat olive oil in a pan over medium.  Saut\u00e9 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\u2019t burn the garlic.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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