Gluten-Free Stuffing with Sausage

Guys, I LOVE stuffing. It’s one of my favorite parts of Thanksgiving. I grew up with boxed stuffing, and never realized how good homemade stuffing was until last year. This year, I begged my wife to make it again. She did not disappoint. Not only is it tasty, but it’s definitely better for you than processed stuffing, and is made with fresh ingredients (plus meat, because she knows the way to my heart). She uses a boxed gluten-free cornbread mix to start (she has Celiac), but feel free to use any bread you want! The recipe is a little time-intensive, but can be made while your turkey is cooking in the oven. Try it, and tell me you’ll never have boxed stuffing again!

Gluten-Free Stuffing with Sausage

Serves 8
Prep time 30 minutes
Cook time 40 minutes
Total time 1 hours, 10 minutes

Ingredients

  • 1 loaf of gluten-free bread OR 3 cups of diced bread of your choosing
  • 1/2lb sausage (I used Bob Evans')
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 1 green apple (diced)
  • 1 teaspoon ground sage
  • 1/2 dried cranberries ((can be soaked in 1 cup of orange juice the night before for extra flavor))
  • 2 cups turkey, chicken or beef broth
  • 2 eggs
  • salt & pepper

Directions

Step 1
Preheat your oven to 350 degrees. Cube your bread and place on a cookie sheet in the oven for 15-20 minutes, or until lightly toasted.
Step 2
In the meantime, cook your sausage in a large skillet over medium heat. Place the cooked sausage in a very large bowl, and saute the onions, celery and apple in the oil from the sausage (you can add a tablespoon of olive oil if needed). Season with salt and pepper and add the ground sage.
Step 3
Once the onion, celery and apple mixture is cooked, add the sausage and cranberries and stir to mix. Place back into the large bowl, then add the toasted bread, stirring carefully. Place this mixture in a large casserole pan.
Step 4
In the large skillet, add the broth and bring to a boil. Turn the heat down and simmer.
Step 5
Crack your eggs into the large bowl and whisk until well-mixed. Add 2-3 tablespoons of the hot broth to the eggs, whisking as you add. Repeat this process twice. (This warms the eggs without scrambling them). Add the egg-broth mixture to the remaining broth, mix well. Pour over the bread mixture in the large casserole dish.
Step 6
Bake at 350 degrees for 30 minutes, tightly covered with foil. Remove the foil and bake for another 10 minutes, or until the top is toasted. Serve warm.

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