The Best Gluten-Free Sausage & Herb Stuffing Recipe
Stuffing is one of my all time favorite dishes. I’m pretty picky when it comes to how it’s made though. I HATE when people sneak cranberries, nuts or other weird vegetables in. I like a good ol’ fashioned sausage & herb stuffing. Slathered in gravy.
This year, I put a twist on my classic recipe and made it gluten free! Since I’ve been doing the 30 Day Healthy Living Challenge, I haven’t been eating gluten. Since I knew I would want to eat the entire dish and all of the leftovers, I thought it would be smart to find a gluten free option!
The Best Gluten-Free Sausage & Herb Stuffing Recipe
What Goes Into Stuffing?
- Sausage: like to use mild Italian sausage, casings removed. You can use chicken, beef, pork or turkey sausage. I opted for a chicken Italian sausage because it fit with my 30 Day foods and is less fattening than pork.
- Stuffing Mix: you can use white, wholewheat or any gluten-free stuffing mix. I used Trader Joe’s Gluten Free Stuffing Mix, but didn’t use the seasoning included and opted for fresh ingredients.
- Herbs: I used fresh Sage, Thyme and Rosemary. You can use any fresh herbs you want!
- Onion: the only “vegetable” I use in my stuffing. I don’t like celery, but if you like celery you can add it in.
- Butter: because butter makes everything better. I like to substitute ghee because it’s lactose free and is naturally rich in Vitamins A, E, and K, Omega-3, CLA, and butyric acid.
How to Make Stuffing
I like using pre-dried bread for my stuffing because I think it helps make the edges and top layer crispier. I recommend using a 9×9 baking dish to bake your stuffing in. Also, I don’t put stuffing into my turkey, as noted in my turkey recipe. You can prep the ingredients the day before Thanksgiving and mix everything together the day of to save time.
If you have a lot of stuffing leftovers, you can refrigerate them in air tight containers for up to 2-3 days, or freeze them for up to 2 months. To reheat frozen stuffing, thaw it out first, then bake it at 350F for about half an hour. I like to add 1/4 – 1/2 cup of chicken broth on top to keep it from drying out.
Ingredients
- Trader Joe’s Gluten Free Stuffing Mix
- OLIVE OIL
- 1/2 cup of Italian Sausage
- 1 large chopped onion
- 1/4 cup chopped sage
- Rosemary
- Thyme
- Garlic
- Mushrooms
- 1 teaspoon salt
- 3 1/2 cups chicken stock
Directions
1. Preheat the oven to 350F
2. In a large pan, heat the olive oil over medium heat. Cook the sausages and onion (removed from casing) over medium heat for until they’re browned and cooked through, breaking up the sausage with a spoon or spatula while cooking.
3. In a large bowl, combine the bread cubes from the stuffing mix, sausage & onions, garlic, herbs, salt & pepper.
4. Melt your butter in the microwave and pour it on top of the stuffing mixture. Stir to combine.
5. Pour the stuffing into a 9×9″ baking dish. Bake for 30 – 40 minutes, until the top is crispy and brown.
Want more Holiday Recipes? Try These:
THE BEST MINI PECAN PIES FOR THE HOLIDAYS
MASHED CAULIFLOWER VS MASHED POTATOES (PLUS MY GARLIC MASHED CAULIFLOWER RECIPE!)
HOMEMADE BOURBON & BROWN SUGAR PUMPKIN PIE
