GLUTEN-FREE SAUSAGE STUFFING

Steps:

• Chop bread into 3/4" cubes.
• Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
• In a large skillet, crumble sausage and cook until browned.
• Remove cooked sausage from pan, leaving drippings behind.
• Add 2 tbsp butter to pan.
• Add onion and celery, and cook over medium-low heat until tender.
• In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
• Mix the eggs into the chicken stock.
• Pour this liquid over the bread mixture and gently stir to mix.
• Pour from bowl into greased 9x13" baking pan.
• Cut remaining butter into small cubes and sprinkle over the stuffing.
• Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.