1 box Enjoy Life Snickerdoodle Cookies
1 10oz loaf of gluten-free bread
1 lb turkey sausage, uncooked
½ C cranberries, dried
1 onion, chopped fine
1 carrot, peeled and chopped fine
1 clove garlic, finely minced
2-1/2 C chicken stock
¾ t salt
½ t ground sage
2 T oil or butter or buttery spread
Preheat oven to 350F.
Grease a 9 x 13” pan and set aside.
Tear up the loaf of bread into bite size pieces and place on sheet pan. Tear up the cookies and place on the same sheet pan. Place in oven and allow to bake until golden and toasted, about 15-20 minutes.
Meanwhile, in 1T of oil or butter, sauté the onions, garlic, and carrots together. When soft and translucent, remove from pan. Add in sausage, which should not be in casing. Cook sausage. Once cooked, add sausage to the onions, garlic, and carrot mixture. Add cranberries to this mixture.
In a large bowl, combine the toasted bread and cookies with the onion-sausage-cranberry mixture. Sprinkle salt and sage over the top. Pour chicken stock and toss until absorbed. If desired, add butter, oil, or buttery spread to stuffing. Spread evenly in 9 x 13” pan.
Bake in oven for 30 minutes or hold in refrigerator until ready to use.