Savory Sausage Stuffing

Honestly, this is a tasty brand new family favorite. Some of the people closest to my heart, delighted in gobbling down this recipe for our 2019 Thanksgiving dinner. To my delight, not a crumb was left in the dish!

The sausage and the flax focaccia are the main proteins in the dish. Protein is broken down into amino acids. Your body can use these for making hormones, enzymes, repair tissues and of course muscle building.

Mushrooms are a good source of antioxidants and vitamins as are the veggies in this dish. The herbs are loaded with flavor (as is this dish), but they are also a good source of vitamins and minerals.

There is no escaping that this dish is nutrient dense and delicious.

Directions:

-Using my Keto Herbed Focaccia bread, make and bake half the recipe.
-Cut the bread into 1/2 inch squares and quickly toss in a pan with the 2 tbs olive oil.
-Set aside.

Preheat oven to 350 degrees.

-Over medium high heat, cook the sausage until nicely browned.
-Remove from pan and leave the drippings.
-Add in all your chopped veggies. Cook until tender.
-Put the sausage back into the pan with the veggies.
-Add in all the herbs and spices.
-Salt and pepper to taste.
-Add in the herbed roasted croutons, the chicken broth, and egg.
-Mix well until combined and you can't really see the egg.
-Place in a pretty dish and bake covered for 30 minutes.
-Take off cover and bake for 10 minutes or until the dish is nicely browned on top.

I use all organic ingredients whenever possible.