This week, we’re talking stuffing. For me, turkey and stuffing are like peanut butter and jelly; they’re two elements that are good on their own, but make beautiful music when paired together. I modified my old (pre-GFCF diet) stuffing recipe so that my whole family can eat it. Since I’m usually short on time during the holidays, I’ll purchase either ready-made GFCF bread (available in my local health food store) or use a cornbread mix (ex. Bob’s Red Mill Brand). If you aren’t a cornbread lover, by all means feel free to use a different type of bread. You can also jazz this up by adding ½ cup dried cranberries or ½ cup chopped pecans if you like.
Ingredients:
1 Tbs. olive oil
½ (about 2 links) sweet Italian sausage, casings removed (check ingredients; some brands aren’t GFCF)
2 celery ribs, chopped
1 large onion, chopped
1 recipe prepared GFCF cornbread or muffins, cubed
1 Tbs. chopped fresh sage
1 Tbs. fresh thyme
¼ cup chopped fresh parsley
¼ tsp. salt
Fresh ground pepper, to taste
1 ½ to 2 cups GF low-sodium chicken broth
Preheat oven to 325 degrees. Spray a 13X9-inch baking pan with cooking oil spray and set aside. In skillet over medium heat, warm the olive oil and add the sausage. Break up the sausage with a wooden spoon as it cooks. Cook for about 10 minutes, add the celery and onions. Stir occasionally as vegetables cook for about 5 minutes. Transfer sausage and veggies to a large bowl. Season with salt and pepper, and add the cornbread and fresh herbs. Bring the chicken broth to a low simmer. Pour ½ of the broth over the stuffing mixture and mix. If stuffing still looks dry, add more liquid (about ½ cup at a time) until the stuffing looks moist but not sopping wet. Transfer stuffing to baking pan, cover with aluminum foil, and bake for about 25-30 minutes.