Recipe courtesy of Massel
4 tbsp. extra virgin olive oil
Salt and pepper
1 lb. fennel or sage sausage (no casing)
1 yellow onion, diced
1 cup celery, diced
1 cup mushrooms, whichever variety you like, sliced
1 apple, diced
5 cups cubed dry gluten-free bread
1/4 cup parsley, chopped
2 1/2 cups Massel chicken style stock made with 4 tablespoons Concentrated Liquid Stock, 1 1/2 Ultracubes or 1 1/2 tsp. All Purpose Bouillon & Seasoning granules.
1/2 cup melted butter
1.Add the oil to a large skillet over medium heat, crumble sausage into the pan and cook until the fat begins to render and sausage begins to crisp.
2. Add salt and pepper Add onion, celery, mushrooms and apple.
3.Cook, stirring occasionally, until sausage is cooked through.
4.Add the cubed bread, parsley, stock and butter. Stir until combined.
5.Spoon mixture into a 9 x 13 baking dish and cover with foil. Place in a 350F/180C preheated oven for 30 minutes.
6.Uncover and let the top get crispy.
Serves 4-6. For a vegan/vegetarian version double the mushrooms, omit the sausage and substitute vegan butter for regular butter.
Published by WholeFoods Magazine Online, 9/26/14