Savory Harvest Stuffing

This stuffing is rich and savory. It will warm you to the core on a chilly fall day.

Ingredients:

- 1 package Yves Veggie ground round
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 1/2 to 2 cups vegetable broth
- 2 tbsp. Shiro Asano Miso paste 
 - 6 slices ancient grain bread, cubed
- 2 tbsp. Earth Balance Buttery Vegan Sticks
- 1/2 cup sweetened dried cranberries
- Poultry seasoning to taste (at least 2 tbsp.)
- Salt and pepper to taste

Method:

1. Place cranberries in broth and microwave for 2 or 3 three minutes, or until cranberries are soft. Then mix in miso paste and poutry seasoning. Set aside.
2. Melt butter in large frying pan over high heat. Add ground round and saute for 2 or 3 minutes. Add diced celery, carrot and onion. Lower to medium high heat and sweat  veggies for 3 or 4 minutes.
3. Toss in bread cubes, tossing till fully incorporated.
4. Pour in broth mixture and stir until fully combined. Salt and pepper to taste. (Note: you may required more or less broth here, depending on the type of bread you use, how dry it is etc.)
5. Pour stuffing into a baking pan and cover with tinfoil. (Ideally, place in fridge overnight so that the bread can absorb the broth and all the flavors have time mingle.)
6. Bake at 375 degrees for 30 to 40 minutes. If you want a crusty top, remove the foil after the first 20 minutes.