Description
This stuffing is not only gluten free but packed with flavor. You can stuff your bird with it and bake the rest in the oven.
Ingredients
Scale
- 6 cups cubed gluten free bread
- 1 lb. mild ground pork sausage
- 1 ½ cups onion, diced
- 3/4 cups celery, diced
- 1 apple, cored and diced
- 1/3 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/3 cup fresh parsley, minced
- 1 Tbsp. rubbed sage, to taste
- 1/2 tsp. dried thyme (optional)
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 cup chicken broth
- 4 Tbsp. butter or ghee, melted
- 1 tsp. butter/ghee, to grease the baking dish
Instructions
- Toast the bread, let it cool and dry. Then, cut it into cubes and place them in a large mixing bowl. This can be done the night prior, if you choose. You can purchase bread already cubed if you want to save on time.
- Dice or mince the onion, celery, apples and parsley. Set aside.
- While you are toasting the bread, brown the sausage, onion and celery in a large skillet over medium high heat. Cook the sausage until it is cooked through and no longer pink and the onion and celery until they are tender. Add it to the bread cubes.
- Stir in the chopped pecans, apples and cranberries. Add the seasoning, parsley, broth and melted butter to the mixture. Stir well.
- Taste the stuffing and add additional seasoning, broth or butter to it, if needed. The bread should be moist but not gummy.
- Grease the bottom and sides of a baking dish with butter/ghee/oil. Place the stuffing in the baking dish, cover with a lid or foil and bake for 25 minutes at 350 degrees Fahrenheit. Pull the dish out of the oven, stir the stuffing and bake another 15 minutes.
Notes
- Toasting the bread: I find it faster to do this in a toaster. You could toast your bread on a baking sheet in a 300-degree oven for 25 minutes, flipping it at least once to get it toasted on both sides.
- You can use fresh herbs in this recipe instead of dried. Triple the quantity of dried herbs needed.
- If you like your stuffing drier, reduce the amount of broth added. If you like it moister, add some additional broth.
- If you are not a fan of sage, cut back on the amount of this herb in the recipe. It’s always good to add a smaller amount of seasoning to the mixture, taste it and then adjust as needed to meet your family’s tastes.
- You could make this dish vegan/vegetarian by using a vegan butter, vegetable broth and omitting or replacing the ground sausage with a vegan sausage.