Ingredients
1 medium eggplant (about 1 lb.), cut into 1-inch pieces (about 6 cups)
2 small onions, cut into 1-inch pieces (about 2 cups)
1 medium yellow or red bell pepper (about 1 cup)
2 tablespoons olive oil
3/4 cup hazelnuts
7 cups cubed firm-textured bread, dried
1 large cooking apple, cut into 3/4-inch pieces
3/4 cup dried cranberries
4 teaspoons poultry seasoning
1/2 teaspoon pepper
2 to 2 1/2 cups vegetable broth
1 package Gardenburger® Meatless Breakfast Sausage patties, thawed and chopped
1/4 cup chopped fresh parsley
Directions
1. In 15 x 10 x 1-inch baking pan toss together eggplant, onions, bell pepper and oil. Bake, uncovered, at 350°F for 25 minutes, stirring after 15 minutes. Stir in hazelnuts. Continue baking, uncovered, at 350°F about 20 minutes more or until vegetables begin to brown around the edges.
2. In very large bowl combine vegetable mixture, bread, apple, cranberries, poultry seasoning and pepper. Drizzle with enough broth to moisten. Toss to combine. Spoon into 13 x 9 x 2-inch baking pan coated with cooking spray. Tightly cover with foil.
3. Bake, covered, at 350°F for 30 minutes. Remove foil. Sprinkle with Gardenburger® Meatless Breakfast Sausage patties. Bake, uncovered, at 350°F for 15 minutes more. Sprinkle with parsley.
Yield: 12 cups; 15 servings
PRODUCT PREPARATION INSTRUCTIONS:
Keep Frozen Until Ready to Use
For Food Safety and Quality, Heat to a Minimum Internal Temperature of 160°F