cups gluten-free chicken stock (or vegetable stock or use home-made)
Serving Size: 1 (215) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 197 g51 %
Total Fat 22 g33 %
Saturated Fat 7.1 g35 %
Cholesterol 54.4 mg
Sodium 944.5 mg
Dietary Fiber 2.4 g9 %
Sugars 4.3 g17 %
Protein 17.4 g
Cube bread and spread out on baking trays. Toast in oven until toasted (20 minutes @ 325').
Brown sausage meat. Drain fat. Move sausage to a large mixing bowl.
Add onions to pan with some butter. Saute onions 2-3 minutes. Add celery. When soft, move onions and celery to mixing bowl.
Add mushrooms to pan with some butter. Saute mushrooms until cooked. If too much liquid forms in the pan, pour liquid into mixing bowl with other ingredients. When mushrooms are done, pour into mixing bowl.
Add poultry seasoning, salt and pepper to mixing bowl. Stir.
Add bread cubes. Stir until well combined.
Place mixture into a large oven-proof bowl or casserole dish.
Slowly pour stock over the stuffing making sure all areas are covered.
Bake at 325' for 2 hours.
Check after 1 hour and add more stock if the mixture seems too dry.