1lbpork sausage, Jimmie Dean Natural or Mulay's Breakfast Sausage
1cupchicken stock
1/2cupEarth Balance, melted
1mediumyellow onion, diced
3ribscelery, diced
olive oil
Kosher salt and pepper to taste
The Process
Mise en Place
Remove stuffing cubes from the freezer. Dice the onion and celery and place in a prep bowl. Measure out the chicken stock. Measure out the Earth Balance and melt in microwave.
Preheat your oven to 350 degrees.
Sweat the Veggies
Heat about a tablespoon olive oil in a medium-sized skillet on medium-high heat. Add the onions and celery and a pinch of salt and pepper. Cook 5-7 minutes or until the celery and onions are softened but have no color. Removed from the pan to a bowl.
Add the pork sausage to the skillet and cook until done. You will want to break up the larger pieces throughout the cooking process. When done, remove the sausage to a paper towel-lined plate or bowl. Let cool for about 10 minutes.
Combine All the Ingredients
Add the stuffing cubes to a oven-proof dutch oven. I use an enameled dutch oven but a casserole dish with a lid or roasting pan with a lid will work too.
Add the celery, onions, sausage, chicken stock, and Earth Balance to the dutch oven and mix to combine. You may use less of the celery, onion, and sausage than I do and the recipe calls for. It all depends on your tastes.
Cooking the Stuffing
Cover the dutch oven and place in a 350 degree oven. Cook for 30 minutes. After 30 minutes, remove the lid and cook for an additional 15 minutes.
Remove the stuffing from the oven and serve directly from the pan or transfer to a serving dish. Enjoy!