1 batch of grain-free bread, cut into cubes and left out overnight or toasted well
1 medium yellow onion, diced
4 cloves garlic, minced
1 small bunch of celery, chopped
1 8oz clamshell of cremini mushrooms, chopped
1 lb. Italian sausage
6 + Tbs. butter
2/3 cup [aflink u="http://soletshangout.com/how-to-make-chicken-broth-in-a-crock-pot/"]chicken broth[/aflink]
1 Tbs. fresh rosemary, chopped
1 Tbs. fresh thyme, chopped
1 can of black olives, chopped in half
1/4 cup olive juice (reserved from can of olives)
1 egg, beaten
The bread for the stuffing needs to be made a day ahead of time in order for the bread to properly dry out and hold together. Preheat the oven to 350 degrees and line a square brownie pan with a piece of parchment paper. Set aside.
Add all of the bread ingredients into a bowl and beat together with a hand mixer until there are no lumps and the batter is smooth.
Pour your batter evenly into the parchment lined brownie pan. Use a silicone spatula in order to spread it out evenly to assure an even bake.
Bake for 35 minutes, or until the bread is cooked through and browned on top.
Allow the bread to cool on a cooling rack for an hour or so before cutting into it.
Once cool, use a bread knife to slice it into small crouton sized cubes. Lay these cubes out evenly on a baking sheet and allow them to sit overnight. You want the bread to become stale.
The next day, when you're ready to make your stuffing, assess your bread. If it still feels too soft, allow it to toast under the broiler for a couple of minutes in order to firm it up even further. Make sure you keep an eye on it, as you don't want it to burn! Once the bread is stale and toasted, set it aside.
Preheat the oven to 400 degrees.
Heat up one of the six tablespoons of butter in your dutch oven over medium heat. Once it's hot, add in the diced onion and minced garlic. Allow them to soften and the onion to become translucent.
Remove the Italian sausage from it's casing and put it into the pan. Break into smaller pieces and brown the sausage completely through. Once the sausage is browned, add in the chopped celery and mushrooms with the remaining tablespoons of butter. If your sausage seems to have produced a lot of oil, reduce the amount of butter your're using by a tablespoon or two. You can always add in more later, if you feel it is dry.
Allow the celery and mushrooms to cook down a bit in the butter before adding the halved black olives. Stir to distribute the olives.
Add in the stale cubes of grain-free bread, mix it in to incorporate the sausage and other ingredients throughout. Add in the chicken broth, olive juice, and fresh herbs. Stir until it is well mixed and the bread softens with the juices of the stuffing ingredients. You want it to be soft, but you want the bread to still be in tact and not completely mushy. Once you've reached it's desired consistency, remove it from the heat for a couple of minutes.
Whisk a large egg in a measuring cup. Beat it well. Pour the beaten egg over the top of the stuffing and give it one last mix so that the egg is incorporated through out. This will provide some extra binding for your stuffing.
Put a lid on your dutch oven, and bake the stuffing until warmed through, about thirty minutes or so. Remove the lid of the dutch oven and bake the stuffing again for another 15-20 minutes or until the top is nice and crispy.
Remove from oven and serve! If you need to reheat it for leftovers, simply put the lid of the dutch oven back on and heat it up again in a 400 degree oven. You want to avoid microwaving, because it will change the consistency of the stuffing. Enjoy!