Preheat oven to 350 degrees F. Grease 9-1/2” x 9-1/2” oven-proof dish and set aside.

In medium sauté pan over medium heat, melt buttery flavor coconut oil or plant-based butter. When butter starts to bubble slightly, add sage leaves, stir and cook 1-2 minutes until sage crisps up. Remove sage leaves to small plate and set aside. (Note: When butter begins to brown, stir often and be careful not to burn it.)

Add leeks and celery to browned butter and sauté 1-2 minutes. Add apples and sauté an additional minute. Add thyme, salt and pepper.

To pan with apple/vegetable mixture, add orange zest, orange juice and vegetable stock and bring to boil.

In large bowl, combine stuffing mix and hazelnuts; Stir in prepped flax eggs.

Pour apple/vegetable/stock mixture over stuffing, mix well to incorporate and fluff with fork.

Into stuffing mixture, crumble in ¾ of reserved crispy sage leaves and mix in. (Note: Reserve a few leaves to top stuffing upon serving, if desired.)

Add stuffing to greased pan, pushing gently to pack it evenly. Cover pan with foil and bake 20 minutes.

Uncover pan and bake additional 15-20 minutes until top is lightly browned.