INGREDIENTS
2 cups WOW Baking Company Cranberry White Chocolate cookies cut into small pieces
6 cups gluten free bread, cut in cubes, left out to dry overnight
2 tablespoons unsalted butter
1 1/2 cups yellow onion
1 cup diced celery (about 3 large stalks)
3 garlic cloves, chopped
1 pound Sweet Italian Sausage, cooked and crumbled
2 cups chicken stock, homemade or reduced/no sodium
3/4 cup sparkling apple cider
1 large egg, beaten
1 tablespoon fresh chopped parsley or 1/2 tablespoon dried
1/2 tablespoon fresh chopped rosemary or 1/4 tablespoon dried
1/2 tablespoon fresh chopped sage
Salt to taste
Pepper to taste
DIRECTIONS
1) Preheat oven to 350 degrees and lightly grease a 9" x 13" baking dish with butter.
2) In a large saute pan, melt the butter over medium heat. When the butter is hot and shimmering add the onion and celery. Cook for 4 minutes.
3) Add the garlic and continue to cook the mixture for 2 minutes until the vegetables are soft and fragrant. Set aside.
4) In a large bowl, whisk the chicken stock, cider, egg, herbs and mix. Add 1 cup of the chopped cookies, dried bread cubes and sausage to the same large bowl and gently fold together. Add the salt and pepper to taste.
5) Transfer the stuffing to the baking dish and bake on middle rack 45 - 60 minutes or until golden brown on top. Rotate pan after 20 minutes.
6) When removed from oven, top with remaining 1 cup cookies cut in small pieces.
7) Enjoy!
