Gluten Free Sausage Stuffing

Note: This recipe makes a soft stuffing. To make it crispier, decrease the amount of chicken stock.

1. Preheat the oven to 350° F.
2. Dice the bread into small cubes and spread out in a single layer on a baking sheet. Bake until the cubes are totally crisp, like the consistency a crouton would be. The time will vary depending on what type of bread you are using. It should take somewhere between 10 and 20 minutes.
3. While the bread is in the oven, brown the sausage in a frying pan over medium high heat, breaking it up as it cooks.
4. When the sausage has cooked, move it to a large mixing bowl. Add the diced onion and celery right into the pan the sausage was in. Turn the heat down to medium. Cook the vegetables until soft, about 5 minutes.
5. Add the vegetables to the bowl with the sausage in it, along with cooked bread cubes. Stir in the egg and the thyme and mix until the egg is distributed throughout the mixture.
6. Turn the oven temperature up to 400° F. Put the stuffing into a greased baking dish (I used a 3-quart dish) and pour the chicken stock into the baking dish. Cover with aluminum foil and cook for 25 minutes. Remove the foil and cook an additional 5–10 minutes, until the top is crisp.