Polenta Sausage Mushroom Stuffing

Serves 8

• 1 (18 ounce) tube prepared polenta (or 2 tubes and omit the sausage)
• 4 links vegan sausages, store-bought or IsaChandra Moskowitz's Simple Italian Sausages (omit if using 2 tubes polenta)
• 8 to 10 ounces white, crimini or baby bella mushrooms
• 1/4 cup olive oil, divided
• 1 large sweet onion, halved widthwise and thinly sliced
• 3 stalks celery, diced small (about 1 cup)
• 1/2 cup water 
• 1/2 vegetable bouillon cube 
• Chopped leaves of 2 sprigs rosemary (1 1/3 tablespoon) or 1 1/3 teaspoon dried crushed rosemary or 1/4 teaspoon ground rosemary
• 1/4 teaspoon dried thyme
• 2 teaspoons Spike Gourmet Natural Seasoning or other seasoning blend
• 6 to 8 sage leaves, thinly sliced or 1/2 teaspoon dried sage or 3/8 teaspoon ground sage
• 1/4 cup minced fresh parsley or 4 teaspoons dried parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup toasted pine nuts, optional

Preheat oven to 400 degrees F. Oil a roasting pan.

Slice polenta in half lengthwise. Keeping the halves together, slice widthwise 1/2-inch to make half-moons. Slice each half-moon into 3 even wedges. Slice each sausage in half lengthwise, then slice widthwise 1/2-inch. Slice mushrooms in halves if small, quarters if medium, or eighths if large, so they are about the same size as sausage and polenta pieces. Combine polenta, sausages and mushrooms in a large mixing bowl. Drizzle with 2 tablespoons olive oil and toss to coat. Spread mixture evenly into prepared roasting pan. Bake 10 minutes; stir. Bake 10 minutes longer.

Meanwhile, heat 1/2 cup water on the stove or in the microwave (if using dried rosemary, add it to water) until boiling. Add and dissolve 1/2 bouillon cube. Mix in ground rosemary if using, dried thyme, Spike Seasoning, dried or ground sage if using, and dried parsley if using; set aside.

Meanwhile, in a 12-inch skillet, heat 2 tablespoons olive oil on medium and sauté onion until translucent, 5 minutes. Add celery and sauté until celery and onion are golden.

Remove roasting pan from oven. Add sauté. Add fresh rosemary if using, fresh sage if using, and fresh parsley if using. Drizzle in bouillon mixture a little at a time and mix until evenly moistened. Season with salt and pepper. Bake 10 minutes longer.

Mix in pine nuts if using, transfer to a serving bowl and serve immediately or cover and keep warm.