Preheat oven to 375 ºF. Cut gluten free bread into one inch cubes. Toss with 1/2 cup extra virgin olive oil, salt and pepper. Place in baking dish and cook until tops start to turn a golden brown, approximately 15 minutes.
In a food processor, puree mirepoix, and sage. Add sausage to a saucepan along with the remaining two tablespoons of olive oil. Saute for two minutes before adding the vegetable and sage puree. Cook until moisture has started to evaporate. Toss toasted bread cubes with sausage and vegetable mixture. Return to baking dish.
In a bowl, whisk broth packets, water, almond beverage and egg. Pour mixture over stuffing mix in baking dish. Bake for approximately 30 minutes until liquid has partially been absorbed by bread.