DAIRY-FREE SOURDOUGH STUFFING WITH SAUSAGE✨ you can’t have Thank

DAIRY-FREE SOURDOUGH STUFFING WITH SAUSAGE✨ you can’t have Thanksgiving without stuffing and this recipe is a little love letter to my dairy-free community who has possibly had to forgo this incredible side dish in the past. I hope you love this delicious, dairy-free take on one of the best holiday sides! Ingredients: 1 loaf (about 2 pounds) of sourdough bread, sliced into small cubes 1 pound ground sweet Italian pork sausage 3 tablespoons dairy-free butter 1 onion, small diced 3 celery stalks, small diced 3 tablespoons poultry seasoning 2 cups turkey stock + more as needed salt and pepper to season Instructions: To prepare the sourdough, allow the bread cubes to dry out overnight on a large cookie sheet. I like to use an older loaf of sourdough for this. (Alternately, bake them in a 350 oven for 15 min, tossing halfway). Preheat the oven to 350 To a large non-stick pan, add the sausage and cook over medium heat for 5-7 minutes, breaking it up as you go, until browned and cooked through. Use a slotted spoon to remove it from the skillet. Add the dairy-free butter and allow it to melt down before adding the onions and celery. Season with about 1 teaspoon of salt and 1/4 teaspoon pepper. Stir to coat. Cook for 5-7 minutes, allowing the onions to become translucent but not brown (adjust temperature down if needed). Add the poultry seasoning, stirring to combine, and cook for another minute to allow the seasoning to bloom. Add the turkey stock and cook for another 2 minutes to warm the stock through. Pour the onion and celery mixture over the bread cubes. Add the sausage. Throughly mix with spatula to evenly distribute. You will want to make sure the bread has absorbed enough stock to look and feel quite moist but not soggy. Add more stock if necessary. Taste and season with salt and pepper if needed. Transfer to a 9x13 baking pan. Cover with a lid or foil. Bake covered for 30 minutes then remove foil and bake another 15-20 minutes until golden brown on top. Remove from the oven and allow to cool slightly befo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the sourdough, allow the bread cubes to dry out overnight on a large cookie sheet. I like to use an older loaf of sourdough for this. (Alternately, bake them in a 350 oven for 15 min, tossing halfway).

Step 2

Preheat the oven to 350

Step 3

To a large non-stick pan, add the sausage and cook over medium heat for 5-7 minutes, breaking it up as you go, until browned and cooked through. Use a slotted spoon to remove it from the skillet.

Step 4

Add the dairy-free butter and allow it to melt down before adding the onions and celery. Season with about 1 teaspoon of salt and 1/4 teaspoon pepper. Stir to coat.

Step 5

Cook for 5-7 minutes, allowing the onions to become translucent but not brown (adjust temperature down if needed). Add the poultry seasoning, stirring to combine, and cook for another minute to allow the seasoning to bloom. Add the turkey stock and cook for another 2 minutes to warm the stock through.

Step 6

Pour the onion and celery mixture over the bread cubes. Add the sausage. Throughly mix with spatula to evenly distribute. You will want to make sure the bread has absorbed enough stock to look and feel quite moist but not soggy. Add more stock if necessary. Taste and season with salt and pepper if needed.

Step 7

Transfer to a 9x13 baking pan. Cover with a lid or foil. Bake covered for 30 minutes then remove foil and bake another 15-20 minutes until golden brown on top.

Step 8

Remove from the oven and allow to cool slightly before serving. (I think this is better after it’s had some time to sit so feel free to make it early and reheat). Enjoy!