Side Dishes

August 10, 2021

Sausage Stuffing

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 the day you are making it, lay the cubes in a single layer on a sheet pan, and place them in a preheated oven. I used the oven to dry the bread because we have Mac now, and it doesn’t matter how often I vacuum; his hair gets everywhere.

This stuffing was a huge hit in my house. Some of you may know that my husband is a very picky eater, and it’s hard to get him to try new things. I got him to give this recipe a try, and he loved it. The pan was scraped clean within two days. He’s not 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.

Sausage Stuffing

This gluten-free stuffing recipe has become a favorite at our house, and you can't even tell it's gluten-free.

Prep:
15
min
cook:
45
min
total:
60
min
Author:

Elishah

Ingredients
  • 1-18oz loaf Canyon Bakehouse Bread, cut into cubes
  • 1/2 lb mild sausage
  • 1/2 C butter
  • 1 medium yellow onion, small dice
  • 2 celery stalks, thinly sliced
  • 6 garlic cloves, minced
  • 1 T fresh thyme
  • 2 tsp fresh sage, minced
  • 1 1/2 tsp fresh rosemary, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 C chicken broth
Instructions
  1. 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.
  2. 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 then drain any excess fat from the pan. Place the sausage in a 9x13 baking dish and set aside.
  3. 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.
  4. Add the chicken broth and bring the mixture to a boil. Add the dried cubed bread to the baking dish with the sausage.
  5. Pour the boiling broth mixture over the bread and sausage and thoroughly mix. You want to make sure the bread soaks up the liquid, and all the ingredients are evenly distributed.
  6. 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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Lynn Pulford
November 25, 2021
I made this and my family loved it!!! So yummy! Thank you! The fresh spices really added to the flavor of the stuffing as didi the mild sausage!