Recipe: The Best Vegetarian Stuffing Ever

1 1/2 cup chopped onion
1 cup celery
2 Granny Smith Apples (cored and chopped)
1 cup of dried cranberries
1 cup of dried cherries
2 tsp rosemary (dried or fresh)
1/2 tsp thyme (dried or fresh)
3 tsp sage (dried or fresh)
1/2 cup of fresh parsley (chopped finely)
7 tbsp butter
1 3/4 cup of vegetarian vegetable broth
1 lb Field Roast Italian Sausage (take out of casing and crumble it)
3 cups whole wheat bread (cut into cubes)
2 cups white bread (cut into cubes)

1. Preheat oven to 350 degrees.
2. Put bread cubes in a roasting pan or large pan  (such as a 10 x 17 pan) for approximately 7 minutes. Make sure to check on the bread cubes so they don't burn. You just want them to dry out and toast. I recomemend to mix them halfway through so the bread cubes toast evenly.
3. Sautee your onions in 2 Tbsp of butter on medium heat, then add celery, just as the onions start to turn clear. Sautee for about a minute ad then add the crumbled Field Roast Italian Sausage. Keep mixing and sauteeing for a few minutes, making sure the onions and celery don't burn. Then put aside.
4. Put all the ingredients into a large bowl now and mix together with tongs or with your hands, then place in a large roasting pan.
5. Bake approximately 40 minutes uncovered at 350 degrees, then uncovered for approximately 15 minutes... (Make sure to keep an eye on the stuffing. Mix a few times while baking and make sure it doesn't dry out, if it looks like it's drying out add a bit more broth or butter.