A family favorite with a twist for those with food allergies/sensitivities.
One loaf GF bread sliced into small cubes (12-18 ounces
One lb sweet Italian sausage
Two Tbs olive oil
¼ cup vegan butter (plant based)
½ large onion chopped (3/4 cup)
Four Leeks (3/4 cup)
Three stalks celery chopped (1 cup)
Two cloves garlic minced
One tsp dried thyme
½ tsp ground sage
Parsley to taste
¼ – ½ tsp ground pepper
Salt to taste
One and ½ cups chicken stock
Preheat oven to 300 degrees F.
Place cubed bread onto a rimmed baking sheet and drizzle with olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted and let cool.
In a skillet, over medium to low heat, add butter and melt. Add onions/leeks, celery and ¼ tsp salt and cook until completely soft (about 15 minutes). Add garlic, thyme, sage, pepper and ¼ tsp salt and cook for another 1-2 minutes; remove from heat and set aside.
Preheat the oven to 375 degrees F. Heat the chicken stock on the skillet until simmering. Place the eggs in a bowl and whisk to combine. Slowly add hot stock to eggs, starting with just a few Tbs while whisking constantly.
Place all ingredients together in bowl and mix together. Poor into a greased baking dish and cover tightly with tin foil.
Bake covered for 30 minutes, uncover and cook for another 15 minutes until golden on top.