• 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
  • 8 tablespoons non-dairy butter (Earth Balance or Miyoko Butter preferred) (1 stick; 4 ounces; 115g)
  • 2 packages (1.5 lbs) Grow & Behold Breakfast Sausage, removed from casing
  • 1 large onion, finely chopped (about 12 ounces; 350g)
  • 4 large ribs celery, finely chopped (about 12 ounces; 350g)
  • 2 cloves garlic, minced or grated on a Microplane grater
  • 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
  • Kosher salt and freshly ground black pepper
  • 1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
  • 3 whole eggs
  • 1/4 cup minced parsley leaves, divided

 

Toast the Bread Cubes

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).

 

Cook Sausage and Vegetables

In a large Dutch oven, melt non-dairy butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

 

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

 

To make muffins

Grease the insides of a 12-cup muffin tin. Scoop stuffing into cups. Stuffing can be slightly molded above the rim of the muffin cups.  Bake at 400F for 35min or until brown. Let sit 10 minutes before unmolding. Serve warm, with gravy!

 

To make stuffing

Transfer to greased 9×13” tray. Bake, tightly covered, at 400F for 35 minutes (inside should reach 150F). Uncover, and continue baking. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.