Not Too Keen on Jimmy Dean "Sausage" Dressing
This delicious dressing will please even the most ardent meat-eater. It is the veganized version of the recipe Doug's Mom always made when he was growing up.
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14 to 16 slices of bread, dried overnight on your kitchen counter (we like to use equal amounts of Ciabatta and Sprouted Seduction Bread from Whole Foods, but any bread works)
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3 T Earth Balance or other vegan “butter”
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1 onion, peeled and quartered
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4 stalks celery, each stalk cut into 3 or 4 pieces
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1 large green pepper, stem and seeds removed and quartered
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½ package Gimme Lean Ground Sausage Style Veggie Protein by Lightlife
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1 T dried parsley
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1 tsp. each sage, thyme and pepper
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2 cups Imagine Vegetable Broth or No-Chicken Broth
Put the onion, celery and green pepper in a food processor and blend. Alternatively, finely chop all the vegetables. Melt the Earth Balance in a large pan or Dutch oven. Add the vegetables and sauté 3 minutes. Add the spices and Gimme Lean, breaking the Gimme Lean up into pieces with the back of a spatula or spoon. Sauté the mixture over medium heat until the vegetables are soft and the Gimme Lean is slightly browned. Tear the bread into large pieces and put it in the food processor, 4 or 5 slices at a time. Pulse to desired size. Add the bread to the pan with the sautéed vegetables. Slowly add 2 cups Imagine No Chicken Broth or vegetable broth and mix to combine. Add more or less broth depending on desired moisture. Put the dressing into an oiled pan and cover tightly with foil. Cook at 350 degrees for about 40 minutes.