Cornbread & Beyond Sausage Stuffing (Vegan)

Ingredients:

-12 oz of cornbread stuffing mix

-1 pack of Beyond Sausage (4 links), original

-1 Tbs vegan butter

-1 cup chopped white onion

-4 stocks of celery, chopped

-8oz baby bella mushrooms, finely chopped

-3 cloves garlic, minced

-3/4 cup corn meal

-3/4 cup dry white wine

-1 Tbs fresh sage, chopped

-1 Tbs fresh thyme, chopped

- 2 Tb ground flax

-6 Tbs water

-3 cups vegetable stock

-salt and pepper to taste

How To:

1. Preheat oven to 350 degrees F.

2. Make flax eggs by whisking ground flax and water. Refrigerate until needed.

3. In a large cast iron skillet, over medium high heat, melt butter. Break up sausage links by hand and cook until browned, about 6-8 minutes. Once cooked transfer to a plate.

4. In the same skillet add onions, celery, mushrooms, and minced garlic. Season with salt and cook until softened and fragrant, 8-10 minutes.

5. Add corn meal and wine. Cook stirring often until it begins to stick to the pan.

6. Add sage and thyme and remove from heat.

7. Combine cornbread, sausage and vegetable mixture in a large bow.

8. Whisk together flax eggs and stock and pour over mixture. Toss until liquid is absorbed.

9. Transfer to a lightly greased baking dish and cover with foil.

10. Bake covered at 350 degrees for 45 minutes. Remove foil and increase temperature to 425 degrees F. Bake until browned, about 15-20 minutes.

*This recipe is inspired by the Bon Appetite Cornbread Stuffing With Sausage and Corn Nuts.

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