This is a hybrid between the Ritter family stuffing, the Lear family stuffing, and adapted for relatively low carbohydrates. It can be made vegetarian but not vegan.

It's really delicious.

• one loaf low-carb bread (18 slices) - I used the Italian style from CostCo.
• one large onion
• a biggish celery
• two bell peppers
• 10 eggs
• 1 lb Impossible sausage
• butter or olive oil
• broth (chicken or turkey or veggie or just water and add more salt)
• sage, marjoram, garlic, black pepper, salt, Bell's mix

1. Butter or oil each slice of bread. Sprinkle as desired with garlic, sage, marjoram. Toast heavily in a toaster oven. In our toaster/airfryer, this is 2 batches. Let cool a bit. Cut into small pieces, put it in a big bowl.
2. Chop onions, peppers, celery. Saute in oil or butter until quite soft but not brown. Add to the big bowl.
3. Break apart and saute the Impossible sausage. Add to the big bowl.
4. Add some liquid to the bowl, season with spices and salt, taste and correct.
5. Add 10 eggs, whisked, to the bowl. Combine thoroughly. This should be a wet glop rather than a batter or chunky liquid.
6. Bake in a 9×13 pan until nicely brown on top, maybe an hour at 350F.