The pre-holiday rush is on at the grocery store. Seeing all of my favorite holiday foods and seasonal decorations really has me in the mood. To be honest, I enjoy every time of year, but the Holiday Season is truly something special, and Thanksgiving is the official kick off to all of the festivities. Reminiscing with family and friends over great food, what’s not to love?
I’m so excited for Thanksgiving and can’t wait to share this gluten-free sausage stuffing recipe. I’m more artist than scientist, so my recipes at home are more of a “bit of this and little more of that.” Of course I need to be more exact to share a recipe on my blog, so I’m whipping up a batch of my favorite gluten-free sausage stuffing recipe so that I can write down all of the ingredients and quantities for you.
One thing about cooking Thanksgiving foods is that people have their favorites and tradition can become the rule. If you don’t want apples in your sausage stuffing, take them out. If aunt Clara always added cranberries, be my guest and add some in (which sounds yummy, by the way). Make this recipe your own, and add it to your own family traditions.
As the stuffing bakes, my kitchen is filling with the earthy aroma of this incredible gluten-free sausage stuffing. I used Johnsonville Naturals Mild Italian Sausage; it’s gluten-free, made with all natural ingredients and the perfect blend of Italian herbs and spices for an authentic flavor. Seriously, it‘s best sausage I’ve had and gives this gluten-free sausage stuffing a real depth of flavor. The apples add some sweetness and herbs provide a savory balance.
Gluten-Free Sausage Stuffing
1 1/2 loaf white gluten-free bread, cubed (about 9 cups)
1 lb Johnsonville Naturals sausage
1 cube butter
2 cups chicken broth
1 yellow onion, diced
3 stalks celery, diced
2 Granny Smith apples, peeled and diced
3 tbl fresh herbs, chopped
4 cloves garlic, chopped
Salt and pepper to taste
Want to add more flavor? Consider adding Essential Oils to your recipe.
Cut the loaf of bread into cubes, spread out on a baking sheet and bake at 300 degrees for 8-10 minutes, stirring about every 2 minutes to makes sure they get evenly toasted.
Turn the oven up to 350 degrees.
Dice the onion, celery and apples. Set aside.
Brown the sausage in a large skillet, break up the sausage as it cooks. If you get the links, be sure to remove the casings before cooking. Remove from pan and set aside.
In the same skillet, melt a cube of butter over medium heat. Add onion, celery, garlic, apple, herbs, salt and pepper and saute until onions are translucent, about 10 minutes. Add the cooked sausage and stir to combine all ingredients.
Place bread cubes in a large bowl and cover with chicken stock. Stir to coat evenly. Add the sausage mixture to the bread cubes and stir.
Place the stuffing into a greased 9×13” pan and bake for 30 minutes.
Enjoy your day of Thanksgiving, there’s so much to be grateful for!
Disclaimer: This post was sponsored by Johnsonville Naturals, the recipe and opinions are my own. It really is delicious sausage – Yummy, natural and gluten-free? I’m in.
