Cornbread Stuffing with Cranberries and Roasted Fennel

Ingredients

• 1 9x9 pan of cornbread, cooked* (and cut into cubes)
• 1 fennel bulb (sliced into rounds)
• 1 tablespoon Dark Amber Maple Syrup
• 4 tablespoons Earth Balance Vegan Butter Sticks (or sub regular butter if you're not vegan)
• 1⁄4 yellow onion (diced)
• 1 tablespoon Fresh Sage (diced)
• 2 Field Roast apple sage vegan sausages (or sub chicken sausage)
• 1⁄2 teaspoon Montreal Chicken Seasoning
• 3 tablespoons Dried Cranberries
• 2 cups Imagine's NO-CHICKEN Broth (or sub regular chicken broth)
• 2 tablespoons Earth Balance Vegan Butter Sticks (sliced and laid on top)