This divine Sourdough Stuffing is the perfect addition to any holiday meal! With this easy recipe, you, too can add some flavor to your feast!
Ingredients
* 1 loaf of sourdough bread, about 6-8 cups, cubed about ⅓ inch
* 1/2 butternut squash, peeled and cubed about ⅓ inch (about 2 cups)
* 5 tbsp avocado oil, or extra virgin olive oil
* 1 yellow onion, diced
* 4 cloves garlic, minced
* 1 cup celery, diced
* 1/2 lb oyster mushrooms, chopped (about 2 1/2 cups)
* 10 ounces baby bella or cremini mushrooms, thinly sliced (about 2 1/2 cups)
* 4 vegan sausages, chopped. homemade or store-bought
* 6 fresh sage leaves, minced (or 1 tsp dried sage)
* 1 tbsp fresh rosemary, minced (or 1 tsp dried rosemary)
* 1 tbsp vegetable bouillon paste, dissolved into 3 cups hot water
* 1 tsp sea salt, plus more to taste
* 1 tsp white pepper
* 1 tsp black pepper

Instructions
* Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
* Toss the butternut squash with 2 tablespoons of oil and spread it evenly onto one of the baking sheets. Season with 1/2 teaspoon of salt. Toss the cubed sourdough bread with 2 tablespoons of oil and spread it evenly on the second baking sheet. Season with 1/2 teaspoon of salt. Bake the butternut squash for about 40 minutes or until tender. Bake the bread cubes for 15 minutes until crispy. *They can go into the oven together if you have space.
* While the squash and bread bake, heat 1 tablespoon of oil in a large skillet (cast iron if possible). Add onions, garlic, celery, and a dash of sea salt, and cook, stirring frequently, until onions are translucent, about 5 minutes.
* Add the mushrooms, sausage, sage, and rosemary to the skillet and cook, stirring occasionally to evenly cook until the mushrooms are tender.
* Remove the pan from the heat. Add the toasted bread, roasted butternut squash, salt, and black pepper to the skillet (or whatever vessel you'd like to bake the stuffing in). If you cooked the onions and mushrooms separately, combine them too. Stir well to combine the ingredients. Pour the vegetable broth over the stuffing and stir it well. Season to taste with more salt and pepper.
* Cover the skillet with aluminum foil and bake for 30 minutes. Remove the foil, and bake for 5 minutes to crisp the top. Serve hot.

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