Method

1. For the soul bread, preheat the oven to 325°F and grease a 9x5-inch loaf pan.
2. In a large bowl, beat together 8 oz softened cream cheese, 5½ Tbsp melted butter, 2½ Tbsp whipping cream, 2 eggs, and 1 egg white.
3. In another bowl, whisk together 1 cup + 3 Tbsp protein powder, 1½ tsp baking powder, ½ tsp xanthan gum, ½ tsp garlic powder, ⅜ tsp salt, ¼ tsp baking soda, and ¼ tsp cream of tartar. Break up any clumps with a fork.
4. Add dry ingredients to the cream cheese mixture and fold in by hand until just combined. Do not over mix.
5. Pour into prepared baking pan. Bake 35 to 40 minutes, until it is very puffed and browned and a tester inserted in the center comes out clean (it's okay if it's too dry upon cutting it...you want it dry anyway!). Remove and let cool in the pan 10 minutes, then flip out onto a wire rack to cool completely.
6. Once the bread is cool, slice it into ½ inch thick slices. Lay the slices on a baking rack set over a large cookie sheet and set into a warm (200°F) oven for about 2 hours, until quite dry. Chop into ½ inch chunks and transfer to a large bowl.
7. Preheat the oven again to 325°F and grease a 9x13-inch glass or ceramic baking dish.
8. In a large skillet over medium heat, brown the sausage until mostly cooked through, breaking up any chunks with the back of a wooden spoon. Transfer the sausage to the bowl.
9. Add 2 Tbsp butter to the skillet and let melt. Add the celery, onion, salt, and pepper, and cook until vegetables are tender, about 4 minutes. Add the chopped sage and cook one minute more, then transfer the vegetables to the bowl. Pour the chicken broth over all of the ingredients in the bowl and toss to combine.
10. In a medium bowl, whisk together the 3 eggs and ½ cup cream. Pour over the stuffing ingredients and combine well. Spread the stuffing into the prepared baking dish and cover with foil. Bake 40 minutes, then remove foil and bake another 10 minutes, until top is browned and a bit crispy.