*Use a bread that is on plan for THM if you follow that plan. I used a homemade artisan style sourdough bread made with mostly white whole wheat flour. (This recipe looks similar to what I used.) 8 cups weighed 1 lb, 6 oz, so it was pretty hearty. You could also use an on plan sprouted bread but may need to use more bread or add less liquid if your bread is not as dense as mine. To be THM friendly, sourdough bread must be made with mostly whole grain flour and soured at least 7 hours.

Spread the bread cubes out on a cookie sheet and bake at 325° until dry and crispy, about 50 minutes. Stir occasionally. (Baking time may vary depending on the bread you use.) Remove from the oven.

Meanwhile, cook the turkey sausage in a skillet until cooked through. Don’t add any water. Crumble the sausage and set aside in a bowl. Don’t drain the grease – keep it in for flavor. (If you use pork sausage I would drain most of the grease off.) Don’t rinse out the skillet.

In the same skillet you used to cook the sausage, melt the butter. Add the onions, celery, garlic, and jalapeno and cook uncovered over medium heat until translucent and the liquid is cooked off. Stir occasionally.

Stir in the masa flour, sage, thyme, black pepper, and smoked paprika. Cook to warm things up.

Whisk the chicken stock, eggs, and sriracha together in a bowl.

Add the bread, sausage, and cooked veggies to a big mixing bowl. (I like this large stainless steel bowl + long mixing spoon.) Pour the chicken stock mixture over the bread mixture and stir gently to coat. Let sit a few minutes until the liquid is absorbed, giving an occasional gentle stir.

Add salt to taste – I added 3/4 teaspoon but it could have used a little more. It depends on the salt level of the ingredients you use.

Spread the stuffing into a greased 9” x 13” glass baking pan. Pack it down with the back of a spoon. Cover with foil.

Bake (covered) at 350° for 40 minutes. Uncover and bake at 425° for 20 minutes to crisp up the top. This stuffing can be a meal or side dish!

GRAVY is the perfect stuffing accoutrement! I make mine with 1-2 tablespoons of oat fiber and 1/8 teaspoon xanthan gum per cup of flavorful broth. Add salt and pepper to taste. Thicken with more oat fiber to achieve the desired texture if needed. Reduce in an uncovered saucepan on the stovetop and make sure to cook out the oat fiber flavor.