Sausage Stuffing (Edit recipe)

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I have always been a huge fan of stuffing; it's probably my favorite side on Thanksgiving. Since I have gluten sensitivity, I haven't been able to enjoy the typical stuffing served at most dinner tables. I've tried a few gluten-free versions but hadn't found anything I was in love with, so I decided to make a version for the blog. To dry the bread, you can either let it sit out for two days to air dry or lay the cubes in a single layer on a sheet pan and place them in a preheated oven the day you make it. This stuffing was a huge hit in my house. The pan was scraped clean within two days. My husband isn't gluten-free, so even if you're making this dish for your family gathering, everyone will enjoy it and not even know it's gluten-free.

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PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6

Ingredients

18 oz Gluten-free Bread, cut into cubes
0.5 lb Mild Italian Sausage
0.5 cup Salted Butter
1 whole Yellow Onion, small dice
2 whole Celery, thinly sliced
6 clove Garlic, minced
1 Tbsp fresh Thyme
2 tsp Sage, fresh, minced
1.5 tsp fresh Rosemary, minced
1 tsp Sea Salt
0.25 tsp Black Pepper
2 cups Chicken Broth

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To dry the bread- let it sit out for two days to air dry or lay it in a single layer on a sheet pan and place it in a preheated oven at 300 degrees for 12-17 minutes.
Preheat the oven to 350 degrees. In a medium sauté pan on medium heat, add the sausage and break it into small pieces.
Cook until it is no longer pink and drain any excess fat from the pan.
Place the sausage in a 9x13 baking dish and set aside.
In a large sauté pan on medium-low heat, add the butter. Once it is melted, add the onion, garlic, and celery.
Sweat the mixture until it's translucent, about 7-10 minutes.
Add the thyme, rosemary, sage, sea salt, and pepper, and continue cooking for an additional 2-3 minutes.
Add the chicken broth and bring the mixture to a boil.
Add the dried cubed bread to the baking dish with the sausage.
Pour the boiling broth mixture over the bread and sausage and thoroughly mix. You want to ensure that the bread soaks up the liquid and that all ingredients are evenly distributed.
Place the baking dish in the oven and bake for 30-35 minutes. The stuffing should be golden brown when it's done.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	694
Fat:	26 g
Carbohydrates:	41 g
Protein:	24 g
Cholesterol:	68 g
Sodium:	986 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.