Modern Crumble Festive Pan Stuffing

A great dish for a crowd, this plant-based party pleaser using Modern Meat Crumble will pair perfectly with your favourite gravy. Makes eight servings, but the recipe can easily be halved. —Vita Daily

1 loaf white sliced gluten-free bread, approx. 500-600 g
3 tbsp (45 mL) vegan butter or neutral-flavoured oil, divided
1 1/2 cups (375 mL) diced onion
3/4 cup (180 mL) diced celery
3/4 cup (180 mL) diced carrot
2 small sweet and tart apples (e.g., spartan, honeycrisp, gala) cored and diced
1 tsp (5 mL) dried thyme leaves
2 tsp (10 mL) dried rubbed sage
1 tsp (5 mL) salt
1/4 tsp (1 mL) ground black pepper
2 cups (500 mL) low-sodium vegetable stock or water
1 1 lb (454 g) package Modern Crumble, thawed

Heat the oven to 300 F (150 C). Cut the bread into 1-inch (2.5-cm) squares; transfer to a large rimmed baking sheet. Bake for 10-15 minutes until bread is dry and golden in spots. Transfer to a large bowl. Heat 2 tbsp (30 mL) butter in a large frying pan over medium-high heat. Add vegetables and cook until onion is translucent. Add apple, thyme, sage, salt, pepper and stock. Bring to a simmer and cook until the carrot is tender. Remove from the heat. Heat the oven to 350 F (175 C). Clean frying pan and return to the heat. Melt the remaining butter; add the crumble. Cook until, breaking it up until firm and lightly browned. Add to bowl of bread. Pour vegetable mixture over all; toss gently to keep bread intact. Transfer to a 2-quart (2-L) shallow baking dish. Cover tightly with foil; bake for 30 minutes. Remove foil; bake for 15 minutes longer to crisp the top. Can be made the day before; cover and refrigerate. Increase the initial cooking time to 45 minutes.

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