Cornbread Stuffing with Cranberries and Roasted Fennel

Description

Cornbread Stuffing with Cranberries and Roasted Fennel --- the perfect side for the holidays! // via Nosh and Nourish

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)

1⁄4 yellow onion (diced)

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)

* This is the cornbread recipe I used, but feel free to use whatever type of cornbread you prefer!

Slice the cornbread into small cubes, approximately 1 inch or smaller.
Preheat the oven to 425. Lay the fennel bulb slices on a baking sheet and brush the maple syrup over the tops. Roast for 15 minutes or until lightly browned, then remove from oven.
Reduce oven temp to 375.
In a large skillet over medium high heat, melt 4 tbsp of butter, then add in the onion, sage, sausage, and montreal chicken seasoning. Cook for about 8 minutes until onion is softened and sausage is browned.
In a large mixing bowl, combine cornbread chunks, sauteed onion and sausage, cranberries, and chicken broth. Pour it in a large casserole dish, then top with the fennel rounds and thin slices of butter (2 tbsp total).
Bake for 30 minutes at 375.