Perfect Stuffing

This recipe was adapted from Living Without - it was super tasty in our Thanksgiving Turkey!

10 cups gluten-free bread cubes (I used Udi’s)
2 cups chopped onion
4 stalks celery, chopped
2 cups fresh arugula
1 lb turkey sausage
1 cup dried cranberries
1½ cups gluten-free chicken stock
4 eggs or appropriate replacement
2 teaspoons poultry seasoning
½ tsp salt

1. Preheat oven to 350 degrees. Spread bread cubes on cookie sheets in a single layer and bake in oven until cubes are dry, about 15 minutes.

2. In a large skillet, brown sausage, set aside and sauté onion and celery in sausage grease until soft. Remove from heat.

3. In a large mixing bowl, combine bread cubes, onion mixture and remaining ingredients. Mix until bread is thoroughly moistened.

4. Place stuffing into a lightly oiled baking dish. Bake covered in a 350-degree oven for 45 minutes. Remove cover and continue baking to let stuffing brown, about 10 minutes. Alternatively, place stuffing into turkey cavity, lightly packed, and cook according to weight of the bird.