This turned out way better than imagined. It really relies on the existing flavors of the ingredients, which is lovely, because I really do hate measuring out 7 different spices for some of my rice dishes...
Source: 12 Tomatoes | Serves: 6-8 | Time: 1 hr
Changes: used cornbread stuffing mix; replaced ground sausage with diced Beyond Meat breakfast sausages; used vegan butter
1 (6 oz.) box cornbrea
d stuffing mix
6-8 assorted #apples
1 3/4 cups vegetable broth, divided (homemade to reduce sodium)
1/2 pound Beyond Meat breakfast sausage
1/2 cup dried cranberries
1/2 cup onion, finely chopped
2 stalks celery, finely chopped
2 tbsp vegan butter
S&P, to taste (I did about 1/2 tsp salt and 15 cracks of the pepper mill)
In a large pan or skillet over medium-high heat, melt vegan butter and sauté onion and celery until softened (6-8 minutes).
Add sausage and cook, breaking sausage up as you go, until cooked through (4-5 min). Season with salt and pepper.
Transfer sausage mixture to a large bowl, then add in stuffing mix and dried cranberries.
Pour in 1 1/4 cups broth and stir until everything is combined and just moistened.
Preheat oven to 350º F.
To prepare the apples, cut off the tops of each one, then take a tablespoon or melon baller and scoop out the core, making sure to leave at least 1/4-inch around the bottom and sides.
Spoon sausage stuffing mixture into cored apples, then transfer to a large baking dish.
Pour remaining 1/4 cup chicken broth over the apples, then remaining 1/4 cup into the bottom of baking dish.
Place dish in oven and bake for 30-35 minutes, or until stuffing has browned and apples are tender.
Remove from oven and serve hot.