1/4-1/2 cup Apple Cider or Vegetable Stock (very hot)
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Combine seasoning ingredients, reserve 1 teaspoon for stuffing In medium size non-stick skillet
Heat 1 T. of the oil over medium heat. Crumble Match® Breakfast Sausage into the oil and brown until edges get crispy; set aside.
In same skillet heat remaining oil over medium heat saute onions and celery for 2 minutes, add garlic and cook 1 minute longer; remove from heat.
Place dry stuffing mix in medium bowl, add sauteed vegetables, pimentos and hot stock or cider and stir to moisten. When well combined gently fold in reserved sausage until just mixed. Cover well and set aside for at least 5 minutes.
Lay about an 18 sq in. piece of plastic on counter; moisten hands with water or oil, divide 1 pound Match® Chicken into two equal portions. Place both portions side by side on plastic wrap with 4 inches between. Place same size piece of plastic wrap over top of Match® Chicken.
Press each portion down with hand until each is approximately 1/2 inch thick.
Form portions into oval shapes; remove top layer of wrap.
Now you may top one of the flattened portions with the stuffing mixture; making sure to leave at least a 1/2 inch edge for sealing. Place second piece of Match® Chicken on top of stuffing, press down edges and seal. Form into oval loaf shape.
Heat oven to 400 degrees; season the outside of the roast with generous amount of rub and rub into roast. In non-stick skillet heat about 2 tablespoons canola oil over medium heat until oil is hot. Sear roast on all sides cover and bake in oven for 20-30 minutes.
Slice stuffed Match® Chicken; serve with vegan mushroom gravy, mashed potatoes your favorite vegetable.