INGREDIENTS
18-24oz Plantiful grain-free sesame bread cubes
1 box Applegate Farms Chicken & Sage Sausage
1 cup vegan unsalted butter
2 cups large brown onions, diced
2 cups celery, diced
6 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
3 tbs fresh sage, chopped
3 tbs fresh thyme, chopped
3 tbs fresh parsley, chopped
3 tbs fresh rosemary, chopped
2½ cups vegetable stock
2 eggs
PROCESS
Preheat oven to 275º. Cube bread and toast for about an hour.
Preheat oven to 350º.
Brush a large baking dish with unsalted butter. Prep and finely chop herbs. Cut grain-free bread into cubes and place in oven for about 15 minutes until crispy. In a large skillet, melt vegan butter over medium heat.
Once melted, stir in onion, celery and garlic with 1 tsp of salt and black pepper. Cook for about 8-10 minutes until ingredients soften. Stir in chopped sausage, sage, rosemary, thyme and parsley.
After about a minute, pour in 1 cup of vegetable stock. Add toasted grain-free bread cubes to buttered baking dish. Pour onion and celery mixture over and toss well to coat. Stir until thoroughly combined. Let sit in fridge overnight. In a small bowl whisk together 2 eggs and remainder 1½ cups of vegetable stock. Next day, pour over grain-free bread cubes. Bake for 45-50 minutes until golden.