Autumn Cooking: Apple Sausage Wild Rice Stuffing

It’s the most wonderful time of the year! When glorious autumn is seasonal. Chilly mornings give way to bright, potent sun. This often short-lived delicate balance is my favorite time of the year. And autumn eats are my favorite, too. Heartier, Earthier… I ❤ autumn!So now, with a stream of sun and cool breeze entering the kitchen, my first installment of autumn cooking: Apple Sausage Wild Rice Stuffing

1 loaf old bread, chopped {spread on a baking sheet and heat for 15 minutes or so at 350 to firm up fresh bread}

1 package (16 oz) of vegan mushroom soup {I used portobello}

1 (8 oz) package vegetable broth

1 teaspoon poultry seasoning

salt and black pepper to taste

1/2 cup wild rice, cooked {I used the rest of the brown rice that was laying around and mixed it in with wild}

1/4 cup dried cranberries

1/2 cup fresh mushrooms, chopped

1/4 cup sunflower seeds {I wanted to finally finish off the bag of sunflower seeds in the pantry. The bread I used was seeded too. Next time I’d go for pecans.}

1/4 cup apple, chopped

1 Field Roast apple & sage sausage link, sliced

Mix all ingredients in a large bowl and spread in a pan. 350 for about an hour, covered. Let it go uncovered for the last 20 minutes or so.

This delicious stuffing looks kind of seedy. More textures to tempt you with!

Another spectacular part of autumn are the sunsets. The sun and clouds looked ablaze, looked like the atmosphere of another planet.

And I will end this post with the most photogenic of the root veggies, my favorite, the beet.

There are those who love beets… and others.