Gluten-Free Herbed Stuffing with Sausage
Classic herbed stuffing with sausage recipe, made gluten free! After all, a turkey dinner just isn’t complete without a big spoonful of stuffing.
Ingredients
To toast the bread:
- 1 loaf gluten-free white bread, approximately 400g / 14oz, cut or torn into small cubes
- 1 tablespoon olive oil
- 2 teaspoon poultry seasoning
- dash salt and ground black pepper
To cook the sausage:
- ½ onion, diced
- 2 ribs celery, diced
- 1 clove garlic, minced
- 13 ounces ground breakfast sausage
Liquids:
- ¼ cup butter, melted
- ⅓ cup chicken broth
- 1 egg
Instructions
- Preheat the oven to 300°F (150°C). Toss the bread cubes in the oil, poultry seasoning and a dash of salt and pepper and spread out on a baking sheet in an even layer. Bake for about 20 minutes, turning halfway, until the bread is dried out and slightly toasted.
- Cook the onion in oil over medium heat until it starts to soften, about 3 – 4 minutes. Add the celery and garlic. Cook until softened, an additional 5 minutes. Add the sausage, and brown until cooked through and no pink remains. Remove from heat.
- Preheat oven to 375°F (190°C). Grease a 9” square baking dish and set aside. In a small bowl, whisk together the chicken broth, melted butter and egg.
- Spread half the bread in an even layer across the bottom of the baking dish. Top with a layer of half of the sausage mixture. Drizzle half of the egg mixture over the bread and sausage mixtures, slowly enough that the bread absorbs the liquid – you don’t want it to pool in the bottom of the baking dish. Repeat with the remaining, bread, sausage mixture and egg mixture. Bake, covered with foil, for 30 minutes, remove the foil and bake uncovered for an additional 10- 15 minutes, or until browned and toasted on top. Serve warm.
Notes
Top Tips
- Toast the bread – with gluten-free bread, I find that toasting fresh bread in the oven works best to dry it out, rather than using day-old bread, which is what is traditionally done for non-gluten-free stuffing.
- Bake covered and then uncovered – baking it uncovered helps the stuffing set, but letting it bake for a little bit at the end uncovered, gives it a nice toasty/crunchy top.
- Add the liquid slowly – when adding the liquid mixture, add it slowly and make sure that the bread is absorbing it as you add it. You want the bread moist, but you don’t want liquid pooling in the bottom of the dish. Depending on how much bread and the brand of bread you used, you may have to add more or less liquid. If you need more liquid than the recipe calls for, just add a little extra chicken broth as needed.
- Make ahead – you can toast the bread and sauté the onions, celery, garlic and sausage mixture the day before. Then the day off, just add to the baking dish, add the egg, butter and broth mixture and bake. This is especially helpful when you’re hosting a big Thanksgiving meal and already have so much to do the day of.
- Double up – this recipe can be doubled and baked up in a 9” x 13” baking dish.
- Leftovers – store any leftovers in the fridge up to 3 days and reheat in the microwave.
Nutrition
Serving: 1 servingCalories: 355kcalCarbohydrates: 26gProtein: 13gFat: 22gCholesterol: 69mgSodium: 1009mgFiber: 1gSugar: 3g
Nutritional information shown is an estimate only.
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