Grandma's Stuffing

Grandma, actually refers to Kristie's Grandma. She gave me the recipe and I loved it so much I had to get it on here before I lost it! I served this stuffing at Thanksgiving and no one could tell it was gluten and dairy free. The ingredients and cooking methods aren't exact, as no Grandma ever is, so use it as a guide.

Ingredients

1 batch of Stuffing Bread Mix
1 1/2 cups celery and onion (ratio to your taste)
1 stick + Earth Balance
1 1/2 - 2 cups pork sausage (I used 2)
3 cups + chicken stock or stock made from the turkey neck

Directions

Melt about a tablespoon Earth Balance in a medium saute pan. Add the celery, onions, and a little water to the pan. Saute until the vegetables are al dente. Set aside, including the extra liquid.

Cook the pork sausage until brown. Set aside and save the drippings.

In a large bowl, combine the bread mix, vegetables, sausage, reserved water and drippings.

In a small bowl, beat 2 eggs. Add 1 sick melted Earth Balance and 1/4 cup water. Mix well and pour over the stuffing mixture. Stir to coat. Continue to add additional stock, 1 cup at time until stuffing mix is moist but not sopping.

This recipe can be cooked in the oven at 350 for 35-40 minutes or done in the crock pot. I did mine in the crock pot on low and it cooked for about 5 hours. It was done well before that but lasted nicely in there and gave me extra oven space. Every hour or so I checked on it and if it looked dried out, I added additional stock.