Dairy & Gluten Free Mushroom and Sausage Dressing or Stuffing
1 loaf Udi's Whole Grain Gluten Free Bread
1 loaf Udi's White Sandwich Gluten Free Bread
1/3 cup fresh parsley, chopped
3 tbs fresh sage, chopped
2 tbs fresh thyme, chopped
1 1/2 cups vegan buttery alternative
3 cups onions, chopped
3 cloves garlic, grated
1 cup celery, chopped
1 lb fresh mushrooms, sliced
1 lb sage sausage
6 eggs, lightly beaten
1 to 1 1/2 cups chicken broth
Butter and lightly toast each slice of bread in a skillet over medium heat.
Place toasted slices of bread on a wire rack to cool.
Allow to dry for a few hours.
In a large skillet melt the butter and saute the onions, garlic, celery, and mushrooms until the onions are tender.
Allow the vegetable saute to cool slightly
In a separate skillet fry the sage sausage.
Drain the sage sausage then crumble.
Meanwhile either cube or crumble the bread depending on your preference.
In a large bowl combine the toasted bread, vegetable saute, crumbled sausage, and herbs.
Add the beaten eggs and enough broth to moisten to your preference.
Place into a 9 x 13 baking pan.
Bake at 350 for 30 minutes covered.
Then remove the cover and bake for 30 to 45 minutes or until the top is crusty.