4cups, good quality gluten-free bread, cut into 1-inch cubes (I used gluten-free sourdough from Bread Srsly)
½ - 1cupturkey or chicken stock
1local, farm-fresh egg
¼lb4 ounces loose pork or turkey breakfast sausage (be sure this is gluten-free)
1celery stalk, finely diced
½cupfinely diced onion
2teaspoonschopped fresh sage
2teaspoonchopped fresh thyme
sea salt and pepper
Instructions
Preheat the oven to 375° and lightly grease two small crocks or large ramekins or one small baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
In a large bowl, add the toasted bread cubes and 1/2 cup of stock, until the bread is evenly moistened, adding more stock as necessary. Season with salt and pepper. Add the sausage, onions, celery, garlic and herbs.
Evenly divide the stuffing mixture among the two greased crocks. Bake the stuffing in the center of the oven for about 25-30 minutes, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
Notes
opt for a grain-free bread if you prefer, consider trying this breadyou can leave out the sausage, if you prefer. Add a little butter or olive oil to replace the fat and you can try adding mushrooms for a little "meaty" texture.