Bread & Sausage Stuffing (dairy, egg, soy, nut, gluten, tomato/tomatillo free)

• 1/2 loaf bread, toasted or left out overnight to harden slightly (your favorite store bought/gluten free brand is fine here).

• 3 tablespoons olive oil

• 2 stalks diced celery

• 1/4 medium/large onion, chopped

• 1-3 cloves of garlic, minced

• 1 cup hot water or broth of choice

• 1 teaspoon bullion of choice (if not using broth above - check ingredients for dairy, soy)

• 1/2 lb sausage of choice (cooked lentils will work here, for a vegan or budget option)

• 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk

• 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)

• 1/4 teaspoons each ground thyme, marjoram, rosemary

• 1/4 teaspoon sea salt or to taste

• 1/4 tsp cracked black pepper or to taste

Preheat oven to 350°F. In a large bowl, add your staled/lightly toasted bread and break up with fingers or cut into small cubes. Set aside. In a large pan, heat your olive oil. Add celery and onion, cook until almost tender, then add in the garlic to brown. Add the 1/2 lb of sausage to the skillet to brown. Drain the fat from the skillet before adding it to the bread and mixing thoroughly if you must, but this is a gluttony holiday, and there is a lot of bread in this recipe, and that fat has a lot of flavor...

In a small bowl, combine the non-dairy heavy whipping cream or oat milk, broth or bullion, flax egg, herbs, salt, and pepper, whisk to combine. Add cream mixture to the bread mixture and combine thoroughly. 

Place stuffing into a greased 8x8 casserole dish and bake for 45 minutes, or until heated through and browned on top.

Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie