adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-Free Sausage Stuffing
Gluten-Free Sausage Stuffing
0 Likes
Prep Time:
35 minutes
Total Time:
1 hour 20 minutes
Indulgent Gluten-Free Sausage Stuffing with Gruyère, vegetables, and herbs. A crowd-pleaser and essential for Thanksgiving. Hurry, it disappears quickly!
Ingredients:
  • 2 eggs
  • 2 tablespoons butter
  • 1 lb bulk pork sausage
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Progresso™ Chicken Broth (from 32-oz carton)
  • 1 loaf (18 oz) soft gluten-free bread, cubed (9 cups)
  • 1 cup shredded Gruyère cheese (4 oz)
  • 1 teaspoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
Instructions:
  • Preheat oven to 325°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray. Beat eggs in a medium bowl. In a 5-quart Dutch oven over medium-high heat, melt butter. Cook sausage for 5 to 7 minutes, stirring often, until no longer pink. Remove from heat and let cool for 5 minutes. Transfer cooked sausage to the bowl with eggs using a slotted spoon; mix well to coat. Keep the Dutch oven with the flavorful drippings for the next step.
  • Sauté onions and celery with salt and pepper in the Dutch oven drippings over medium-high heat for 4 to 6 minutes until tender. Pour in the broth and bring to a simmer while stirring constantly. Remove the Dutch oven from the heat and let it cool for 5 minutes before proceeding.
  • Combine the sausage mixture and bread cubes in the Dutch oven, gently mix until bread cubes are evenly coated, then fold in 1/2 cup of the cheese.
  • Spread the stuffing into a baking dish and sprinkle the remaining 1/2 cup of cheese on top. Cover with foil and bake for 20 minutes. Uncover and continue baking for 12 to 15 minutes until the stuffing is golden brown and reaches an internal temperature of at least 165°F. Garnish with sage and thyme before serving.

Similar Recipes