Vegan Buttermilk Sausage Stuffing

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Ingredients

12 vegan buttermilk biscuits (such as Pillsbury Southern Homestyle Buttermilk Biscuits, prepared at least 24 hours in advance)
2 TBS vegan butter
10 oz uncooked vegan sausage (roughly chopped)
1 large onion (finely chopped (about 1 1/2 cups))
1 carrots (peeled and finely chopped (about 1 cup))
1 stalk celery (finely chopped (about 3/4 cup))
6 cloves fresh minced garlic (about 3 tablespoons)
2 teaspoons each : fresh minced thyme (fresh minced sage, fresh minced rosemary)
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 cups vegan chick'n broth or vegetable broth
Fresh minced parsley (for serving)

1
Preheat oven to 400° degrees F
2
Cut the day-old biscuits into 1-inch cubes. Set aside.
3
Melt the butter in a large oven-safe skillet over medium heat. Once the butter is melted, add the sausage, onion, carrot, celery and garlic. Season with the herbs, salt and pepper, mixing to combine. Cook until the sausage is browned and the onions are translucent, 8-10 minutes. Pour in the biscuit pieces and broth, tossing gently to coat. Place the skillet in the preheated oven and bake until the tops of the biscuits are golden and crispy, 20-35 minutes. Garnish with fresh minced parsley and enjoy!