Method for Stuffing

1. Preheat the oven to 375° Fahrenheit. Lightly oil a 9-inch by 13-inch baking dish and set aside until needed.
2. Heat the vegan butter or olive oil in a large skillet over medium-high heat. When hot, add the onions and celery plus a pinch of salt, then cook until the vegetables are translucent and softened, approximately 10-12 minutes. Add the sage and crumbled vegan sausage, and cook for an additional 3-4 minutes, until the sausage is just beginning to brown.
3. Transfer the mixture to a large bowl, then add the bread, parsley, and optional dried fruit. Season with salt and pepper, then pour in 3 cups vegetable broth, using a spatula or your hands to mix everything together until well-coated and moistened. If the mixture seems too dry, add some additional broth. Taste the stuffing, adjust seasonings as needed, then spread the mixture evenly in the prepared baking dish, pressing down with your hands to make it smooth and uniform. Cover with foil, place in the oven, and bake for 35-40 minutes, until heated through. Remove the foil and bake for an additional 10 minutes, until the top is lightly browned. Serve hot.

Method for Gravy

1. Heat the oil in a medium saucepan, then sauté the onion until soft and translucent, approximately 5-10 minutes. Add the garlic and cook for one minute more, then add the nutritional yeast and flour and cook for an additional minute.
2. Pour in the hot vegetable broth and tamari, whisking well, and heat until the mixture is bubbling and thickened, stirring occasionally to prevent scorching.
3. Transfer to a blender and blend until smooth, then stir in the chopped fresh thyme and black pepper. Taste, adjust seasonings as necessary, and serve hot. (To make ahead, store in the refrigerator for 2-3 days, then reheat over medium heat on the stovetop, stirring frequently to prevent scorching.)