5cupscubed grain-free bread, see above (or other bread of your choice)
1 ½ to 2cupslow sodium chicken broth or stock
1small onion, diced
2stalks celery, diced
½cupthinly sliced leeks, white and light green parts only (optional)
1clovegarlic, minced
2teaspoonschopped fresh thyme
1tablespoonschopped fresh sage leaves
2tablespoonschopped fresh flat-leaf parsley
2pasture-raised eggs, lightly beaten
12ouncesloose pork or poultry breakfast sausage, be sure this is gluten-free
½teaspoonsea salt
freshly ground black pepper
Optional Add-ins:
toasted chestnuts
dried cranberries
diced apples
mushrooms
Instructions
Make the stuffing bread a few days ahead. Preheat the oven to 350ºF. Lightly grease a loaf pan.
Add all of the ingredients to a large mixing bowl and mix by hand or with a mixer until well combined and there are no lumps. Pour into the prepped loaf pan, be sure to even the dough out with your hands or a spatula. Bake for 35-40 minutes. Cut into slices and then into 1-inch cubes. Arrange in a single layer on a baking pan and leave in a cooled oven overnight or up to 2 days to dry out.
Make the Stuffing. Preheat the oven to 350°F and lightly grease a medium-sized casserole dish or glass baking pan. Spread the bread cubes on a baking sheet and toast in the oven 20-25 minutes, tossing once or twice, bake until lightly browned and crisp.
In a large bowl, add the toasted bread cubes and 1 cup of stock, until the bread is evenly moistened (adding more as necessary). You want the bread soft, but not soggy. Let the bread sit and absorb the stock while you prepare the rest of the ingredients. To the bread add the onion, celery, leeks, garlic and fresh herbs, the lightly beaten eggs and sausage. Add another 1/2 cup of the broth. Toss until everything is well combined. Crumbling up the sausage to evenly distribute. Season with sea salt and black pepper.
Add the stuffing mixture to the prepared dish.
Bake the stuffing in the center of the oven for 45 minutes to 1 hour, until it is heated through and the top is browned and crisp. Cover the stuffing with foil at any point if it's browning more than you'd like. (we like ours very browned and toasty). Serve warm.
Notes
You can also use breakfast sausage or Italian sausage links, with the casings removed.