1 300 g pkg BABz Breakfast Sausage Plant-Based Meat Alternative
1 260 g pkg Bodacious Artisan Flatbread Classic or Keto Flatbread
1 medium onion, minced
2 garlic cloves, minced
4 sticks of celery, minced
1 T olive oil
¾ c dried cranberries, soaked in warm water and drained
1 T sage, powdered
1 T parsley
1 tsp rosemary
1 tsp black pepper
1 c vegetable broth
Preheat oven to 350°F.
BABz Breakfast Sausage
Make as directed on the package. Fry moistened mix until “sausage” forms crumbles.
Classic or Keto Flatbread
Make as directed on the package, using water or vegetable broth, PLUS 1 ½ tsp baking soda.
Bake on parchment-lined 8 X 8 pan, 350°F for 30 minutes.
Turn upside down, pull parchment paper off.
Break into small pieces and return to the oven for 10 minutes to dry flatbread.
While the flatbread bakes, sauté the onion, garlic, and celery in 1 T olive oil.
Put fried Breakfast Sausage crumbles into a large bowl. Add Flatbread pieces. Stir in sautéed vegetables, dried cranberries, seasonings. Moisten the mixture with the vegetable broth.
Line two loaf pans with parchment paper and divide the mixture equally. Press into the pans. Bake for 40 minutes at 325°F. Turn off the oven.
Remove dressing from oven and place on a cooling rack. Remove parchment paper. Put the dressing back in the oven to crisp up in residual oven heat.
TIP – this can also be used as stuffing for a gluten-free higher protein option.