2t.Extra virgin olive oil to sauté the vegetables plus more to oil the baking pan
5-10oz.Field Roast Italian Sausagesliced
1/4-1/2C.Herbschopped, Flat-leaf Italian parsley, sage, thyme, rosemary
10oz.Arrowhead Mills Savory Herb Stuffing mix
1 1/2C.vegetable bouillon
Salt and freshly ground pepperto taste
Preheat oven to 350 degrees F.
Heat large sauté pan and add 2 t. of extra virgin olive oil. Sauté onion with a pinch of salt.
When the onions are just beginning to brown add the celery. When the celery softens add the mushrooms, shallots, and garlic.
When the vegetables are brown deglaze with white wine to pick up the brown bits. Next, move them to the side of the pan and brown the sausage.
Turn the heat off and add the stuffing mix, herbs, vegetable bouillon and water chestnuts. Mix until the dry mix has been moistened and everything has been distributed throughout the mixture. Taste for seasoning and add salt and pepper.
Press the mixture into an oiled 11" x 7" pan. Drizzle the melted vegan butter.
Bake covered for 40 minutes and then uncovered for 20 minutes until the top is browned.
You may make this dressing and store in the refrigerator for 1-2 days. Bake for an extra 15 minutes when coming from the refrigerator.