This divine Sourdough Stuffing is the perfect addition to any holiday meal! With this easy recipe, you, too can add some flavor to your feast!
Ingredients
* 1 loaf of sourdough bread, about 6-8 cups, cubed about ? inch
* 1/2 butternut squash, peeled and cubed about ? inch (about 2 cups)
* 5 tbsp avocado oil, or extra virgin olive oil
* 1 yellow onion, diced
* 4 cloves garlic, minced
* 1 cup celery, diced
* 1/2 lb oyster mushrooms, chopped (about 2 1/2 cups)
* 10 ounces baby bella or cremini mushrooms, thinly sliced (about 2 1/2 cups)
* 4 vegan sausages, chopped. homemade or store-bought
* 6 fresh sage leaves, minced (or 1 tsp dried sage)
* 1 tbsp fresh rosemary, minced (or 1 tsp dried rosemary)
* 1 tbsp vegetable bouillon paste, dissolved into 3 cups hot water * 1 tsp sea salt, plus more to taste
* 1 tsp white pepper
* 1 tsp black pepper

Instructions
* Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
* Toss the butternut squash with 2 tablespoons of oil and spread it evenly onto one of the baking sheets. Season with 1/2 teaspoon of salt. Toss the cubed sourdough bread with 2 tablespoons of oil and spread it evenly on the second baking sheet. Season with 1/2 teaspoon of salt. Bake the butternut squash for about 40 minutes or until tender. Bake the bread cubes for 15 minutes until crispy. *They can go into the oven together if you have space.
* While the squash and bread bake, heat 1 tablespoon of oil in a large skillet (c...