GLUTEN-FREE SAUSAGE STUFFING
This was one of the best types of stuffing I have ever had, so I wanted to remember exactly what I did! I used Wegmans store brand "sage pork sausage" but you could use a breakfast sausage, and perhaps add a little extra dried ground sage. If you need this to be gluten-free, be sure to check ALL your ingredients, including the sausage!
Provided by mayness
Categories Free Of...
Time 1h35m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop bread into 3/4" cubes.
- Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
- In a large skillet, crumble sausage and cook until browned.
- Remove cooked sausage from pan, leaving drippings behind.
- Add 2 tbsp butter to pan.
- Add onion and celery, and cook over medium-low heat until tender.
- In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
- Mix the eggs into the chicken stock.
- Pour this liquid over the bread mixture and gently stir to mix.
- Pour from bowl into greased 9x13" baking pan.
- Cut remaining butter into small cubes and sprinkle over the stuffing.
- Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.
Nutrition Facts : Calories 408.8, Fat 24.4, SaturatedFat 9.6, Cholesterol 104.4, Sodium 791.8, Carbohydrate 30.3, Fiber 2, Sugar 4.5, Protein 15.9
CLASSIC GLUTEN-FREE STUFFING
Provided by Shauna Ahern
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
GLUTEN-FREE SAUSAGE STUFFING
Calling all gluten-free friends, the Thanksgiving stuffing of your dreams has arrived. Our Gluten-Free Sausage Stuffing is loaded with sausage, Gruyère cheese, veggies and fresh herbs to be flavor-packed and unforgettable! This gluten-free stuffing is so good, even gluten enthusiasts will enjoy it; talk about a win-win scenario. Whether you're preparing the whole Thanksgiving feast or on the hook to bring a side, our gluten-free stuffing made from scratch is a must. Pro tip: Get seconds while you can; this dish will go fast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
- Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
- Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
- Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize About 3/4 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
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