Sourdough Sausage Stuffing – (Vegetarian Option Included)

INGREDIENTS:

▢ 8 Tbsp GHEE! By Clarified Living *9 Tbsp for vegetarian option

▢  1 LB Loaf fresh sourdough bread,cut into cubes

▢ 1 LB Sweet Italian chicken sausage, casing removed

▢ 3 Celery stalks, diced

▢ 2 Medium sweet onions, diced

▢ 1/4 Cup fresh sage leaves, chopped

▢ 2 Large eggs, beaten

▢ 2 Cups low sodium or unsalted chicken broth

▢ 1 1⁄2 Tsp chicken bouillon powder

▢ 2 Tsp salt

▢ For vegetarian option:

– Substitute diced cremini mushrooms instead of sausage

– Substitute vegetable broth instead of chicken broth

DIRECTIONS:

1. Preheat oven to 200F and prepare large baking dish with nonstick cooking spray or rubbed oil.
2. Spread bread cubes onto 1 or 2 large baking sheets. Dry them in the oven for 25 mins and transfer to large bowl. Toss with the chicken bouillon powder.
3. Increase oven temperature to 400F.
4. Saute sausage over medium heat. Break apart until lightly browned and cooked through,
   about 10 minutes. *If using mushrooms, saute in 1 tbsp GHEE!
5. Reduce heat to medium-low. Add onions and celery to skillet and sprinkle with salt. Cook
   until soft and translucent, about 10 minutes more.
6. Add 6 Tbsp of GHEE! To the skillet, reserving 2 tbsp for later. Once the butter is melted in,
   pour the mixture over the bread and toss it gently together.
7. Add in the eggs and sage to the bread mixture and combine well.
8. Begin adding the stock, start with 1 cup and mix well. Then add in another 1⁄2 cup and mix.
   Continue to add in the broth by tablespoons until you reach a consistency that has the bread
   slightly starting to meld with the other ingredients while still holding most of its structure.
9. Transfer the stuffing into the prepared baking dish and dot with remaining GHEE! Cover
   tightly with foil and bake for 40 minutes. Remove foil and continue to bake 10 minutes
   longer.
10. Remove the stuffing from the oven and let sit for 10-15 minutes before serving.

Enjoy!