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4.34 from 3 votes

Warrior Stuffing

Cook Time 2 hours
Total Time: 2 hours
Servings 8 People


  • 1 Package Warrior Bread Mix
  • 1 Cup Egg Whites
  • 1 Cup Water
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons olive oil
  • 1/4 Pound Mild Sausage of Choice (Casing Removed)
  • 1 Cup Diced Onions
  • 1/2 Cup diced celery
  • 1/2 Cup Diced Carrot
  • 1 Clove garlic (minced)
  • 1 Teaspoon dried rosemary
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Sage
  • 2-3 Cups Stock
  • 2 Whole Eggs


  • Preheat oven to 400
  • Add the warrior bread mix to a large bowl.
  • In another bowl, whisk together the water, egg whites, and vinegar.
  • Pour the liquids into the bread mix and stir well to combine. Knead for about a minute, then allow to rest for a few minutes.
  • Line a baking sheet with parchment paper.
  • Form the dough into a large log and put it on the parchment paper
  • Bake for about 50 minutes until cooked through.
  • Remove from oven and allow to cool.
  • Preheat oven to 300.
  • Cut the bread into small cubes and spread it out on a baking sheet. Bake at 300 until dried out and lightly toasted, about a half hour.
  • Meanwhile, add the oil to a frying pan over medium heat. Add in the sausage and cook, breaking it up as it cooks, for about 3 minutes.
  • Add in the onion, carrot, and celery and cook for 10 minutes, until the sausage is fully cooked, and the veggies are softened and reduced in size.
  • Add in the garlic and herbs and cook for 3 minutes. Remove from heat.
  • Preheat oven to 350.
  • In a large bowl, add in all the bread. Next add in the contents of the frying pan and toss to combine.
  • Add in the stock, adding a little more if needed, depending on how dry it looks. It Should be soggy with visible liquid covering at least 3/4 of the bread.
  • Whisk in the eggs and toss to combine.
  • Add the mixture to a baking dish and bake at 350 for about 45 minutes until the liquid is absorbed and the top is crispy.

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