New England Cranberry Relish Stuffing

(recipe from Stonewall Kitchen)

1 Tbsp. olive oil
3/4 lb. vegetarian sausage, crumbled (I adore Gimme Lean)
1 small yellow onion, medium dice
1 large celery stalk, medium dice
1 jar Stonewall Kitchen New England Cranberry Relish
2 tsp. Old Bay Seasoning
2 cups vegetable stock
1 loaf day old bread, cut into cubes
salt and pepper to taste

Heat large sauce pan on stove.  Add oil.  Heat one minute more.  Render sausage until lightly browned.  Add onions, celery, cranberry relish, and Old Bay to the pan.  Sweat for about seven minutes, until the onions become translucent.  Add stock and bring to a simmer.  Place cubed bread in a large stainless steel bowl and pour above mixture over it.  Mix well.  If stuffing is too dry, add more stock.  Place in a casserole dish, cover with foil, and cook in the oven at 375F for approximately 20-25 minutes.  Serve warm and enjoy.

(I made this Christmas day for dinner with Justin, Ben and Laura.  It was absolutely delicious.  We also ate crab cakes, oysters Rockefeller, baked yams, brussels sprouts, and an almond ring for dessert.  Cheese & crackers and Poinsettias before dinner.  A game of Clue after dinner.  It snowed lightly all day.)