Vegan Cranberry and Apple Stuffing

Preheat oven to 350°F. Oil a 9x13-inch baking dish.

Place bread on a large baking sheet and toast in the oven until dried and crisp, 15 to 20 minutes, stirring once about halfway through baking time. Remove from oven and let cool. When cooled, place in a large bowl.

Meanwhile, melt buttery spread in a large skillet over medium heat. Add celery and onions and cook, stirring occasionally, until onions are translucent, 6 to 7 minutes. Add apples, thyme, sage, salt and pepper; cook until apples begin to soften, about 5 minutes. Stir in garlic and cook for 30 seconds.

Transfer mixture to the bowl with the bread. Add pecans (if using), cranberries and parsley and stir to combine. If baking at a later time, cover bowl and refrigerate for up to 2 days.

Pour broth over stuffing, adding just enough to saturate. Taste the mixture and add more salt and pepper if needed. Scrape mixture into baking dish and level the top.

Cover with foil and bake for 30 minutes, then uncover and bake until top is golden brown and crunchy, 20 to 30 minutes longer.