- 1 white baguette, cut into cubes (about 8 cups)
- 16 ounces Italian or plant-based sausage, crumbled
- 4 tablespoons I Can’t Believe It’s Not Butter! Original or Vegan Spread, divided
- 1 onion, chopped (about 1 cup)
- 2 stalks celery, chopped (about 1 cup)
- 1 small fennel bulb, chopped (about 1 cup)
- 1 teaspoon salt
- 1 large apple, cored and chopped
- 2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
- 2 cups chicken or vegetable stock
-
Leave bread cubes out overnight to harden or bake in 350 degree oven for 10 minutes until crisp. Place bread cubes in large bowl.
-
Heat 12-inch nonstick skillet over medium heat and cook plant based sausage 5 minutes or until browned. Add sausage and drippings to bread cubes.
-
In same skillet, melt 2 tablespoons I Can't Believe It's Not Butter! over medium heat. Add onion, celery, fennel and salt and cook 8 minutes, stirring occasionally, until vegetables are almost tender.
-
Add remaining 2 tablespoon I Can't Believe It's Not Butter!, apples, sage and thyme and cook 2 minutes or until apple is softened. Add vegetable mixture to bread mixture. Add broth and mix well until bread is moistened.
-
Spoon mixture into lightly greased 2-quart baking dish. Cover and bake 20 minutes. Uncover and bake 15 minutes or until hot and lightly browned.