Chestnut Stuffing

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Ingredients

1 tsp. vegetable oil

1 lb. vegan soy sausage crumbles

1 tsp. rubbed sage

5 Tbs. vegan margarine, divided

2 medium onions, diced (2 cups)

3 celery stalks, diced (1½ cups)

1 large fennel bulb, trimmed and diced (1 cup)

1/2 cup white wine

1 15-oz. jar cooked, peeled whole chestnuts, chopped (2½ cups)

1 lb. loaf day-old whole-wheat bread, cut into ½-inch cubes (8 cups)

1/4 cup chopped fresh parsley

2 Tbs. chopped fresh thyme

3 cups low-sodium vegetable broth

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