*You need stale bread in order to properly make this recipe. In order to do this, buy a loaf of Italian bread, cut it up into small ½" cubes and place on a tray in a single layer to dry out (get stale). This takes about a day or two. Once your bread is ready, then you can proceed with the rest of the recipe. Preheat oven to 350 degrees. Chop up all vegetables and herbs.
Add 2 tablespoons of the butter to a large stock pot over medium heat.
Add vegan sausage, 1 tablespoon of the sage and 1 sprig of thyme leaves. Cook the sausage according to the package, chopping it up while cooking until crumbly.
Remove the sausage to a plate.
In the same pot, add the remaining butter.
Once melted, add in onions, celery, apples, and carrots. Cook for 5 minutes, stirring occasionally.
Add in garlic and herbs, salt and pepper, and cook for 5 more minutes.
Add in the cooked vegan sausage and stir together, cook for another minute or two.
Add bread cubes and 1 cup of broth. Gently toss together. Turn off heat.
Add In more broth, ½ cup at a time, stirring after each, until your mixture is soft. You may not use all the broth. *You do NOT want soggy bread or it won't cook properly. Place mixture in a lightly buttered 9x13 casserole dish and place a few pats of butter on top.
Cover with foil (or a baking sheet if you avoid foil).
Bake for 35 minutes. The uncover and cook for 15 more or until the bread pieces on top are golden brown.
Remove from oven and let set 5 minutes before serving. Best served warm.