Gluten Free Stuffing

Ingredients:

• 1 loaf bread, cut into cubes (about 10 cups cubed)

• 1 large onion, chopped

• 2-3 garlic cloves, chopped

• 3 stalks of celery, chopped

• 1 cup sliced mushrooms (optional)

• 1 lb sausage (pork or chicken)

• 2 eggs, thoroughly beaten

• 1/4-1/2 cup fat (ghee, or combination of olive, avocado oil)

• 1 3/4 cups chicken broth

• 1 T fresh sage (2 tsp dried)

• 1 tsp dried thyme or 2 tsp fresh

• 2 T fresh parsley chopped

• 1/4-1/2 tsp sea salt (depending how salty the chicken broth is)

• fresh ground pepper to taste

Here’s How:

1. Preheat the oven to 200, cube the bread, and place on 2 cookie sheets to dry out in the oven for about 45 minutes or until lightly browned and crisp.

2. Cool and place in a large bowl.

3. Melt ghee if using or place half or so of the fat in a hot skillet, and begin to sauté the onions and celery until translucent, then add garlic for 2-3 more minutes.

4. Gently toss veggies into the cubed bread.

5. In a hot skillet, sauté the sausage, breaking it apart until slightly under cooked. Toss on to the bread mixture.

6. Add the hebs, salt and pepper to the bread mixture and taste.

7. Whisk the eggs and slowly add heated stock but start with 1 1/4 cups of stock. You will likely add more as you taste the texture of the cubed bread. It is important to moisten but not get soggy. it shouldn’t be dry either.

8. Place mixture in a greased 9/13 baking dish (use extra fat) and bake in a preheated 350 oven covered with tinfoil for 30 minutes. Then uncover for another 10-15 minutes until golden brown.

9. Voila!