1 9x9 pan of cornbread, cooked* (and cut into cubes)
1 fennel bulb (sliced into rounds)
1 tablespoon Dark Amber Maple Syrup
4 tablespoons Earth Balance Vegan Butter Sticks (or sub regular butter if you're not vegan)
1 tablespoon Fresh Sage (diced)
2 Field Roast apple sage vegan sausages (or sub chicken sausage)
1⁄2 teaspoon Montreal Chicken Seasoning
3 tablespoons Dried Cranberries
2 cups Imagine's NO-CHICKEN Broth (or sub regular chicken broth)
2 tablespoons Earth Balance Vegan Butter Sticks (sliced and laid on top)
Description
Cornbread Stuffing with Cranberries and Roasted Fennel --- the perfect side for the holidays! // via Nosh and Nourish
Ingredients
Notes
* This is the cornbread recipe I used, but feel free to use whatever type of cornbread you prefer!
Instructions
Yields 8 Servings
Nosh and Nourish