Gluten Free Sausage-Mushroom Stuffing

November 15th, 2012 | Posted by Annette in Side Dishes

Gluten Free Sausage-Mushroom Stuffing

So often we Celiacs and G-Intolerant folks panic when it comes to holiday meals. “Oh, Gee, What am I going to eat while everyone else is having that Granny’s Stuffing made from the commercially bagged stuff that’s dressed up with even more flavors that I can’t have?”

Well, stress no more! Here’s a SCRATCH recipe that you can make in no time. I kid you not!!
My Italian family always made a Sausage-Mushroom Stuffing that was so great, many of us would be willing to skip the bird and just have the side dishes, starring that stuffing. (We call it stuffing, but many others call it the “Dressing” – same thing!)

So, on that first holiday season after being diagnosed with Celiac Disease, I decided I was NOT going to be left out of the festivities when it came to the meal. Here’s my Gluten Free Stuffing. I truly hope you’ll give it a shot.
I’ve included several photos to help along the way.

Ingredients :
These will serve 4. If you need G-F stuffing for more than 4, just do the math and double up, or triple up…whatever you need.

4 slices Gluten Free White Sliced  Sandwich Bread ( I use Udi’s)
2 tbsp. Butter- melted
¼ tsp Salt
¼ tsp Pepper
¼ tsp Garlic Powder ( not garlic salt)
½ teas dried Sage
1 tsp dried Parsley Flakes

2 Italian Sweet Sausage Links
1 Celery stalk- diced into pieces about 1/8 inch in size
½ Yellow Onion- diced
4 or 5 Baby Mushrooms- Use regular White or Baby Bellas-Crimini, dice also into ¼ in. pieces. Eliminate the stems, however.
¼ cup Extra Virgin Olive Oil-separated into 2 parts
½ cup Gluten -Free Chicken Broth, Maybe more if needed.

Directions:

We’re working first with the top list of ingredients. Making this bread stuffing couldn’t be easier. First, slice up the bread into small cubes, crust and all. They should be about ¼ inch in size.

Place in a bowl and add the spices. With clean hands, mix well so that the cubes are all coated with the spices.
Add the melted butter and repeat incorporating it.

Take a non-stick pan and place this into it and toast the cubes. Keep an eye on it…don’t walk away. We only want to toast a little. Here’s a shot of that stage:

Remove from that pan and put them into a bowl. Set aside for a few minutes.

Now, for the 2nd list of Ingredients:
Place the sausage links on a board, and carefully make a slit with your knife lengthwise along the casing. Don’t put the knife in too far, just a slit, and then peel off the sausage casing. Discard it.

Break apart the sausage meat on all of the links. Set it aside.

Dice up the onion, celery and mushrooms. Set aside.

Now, take a large fry pan and place the first half of the olive oil in it to heat. Saute the broken up sausage meat until browned, turning over to be sure it’s browning. Remove from pan, but save the juices and oil.

Now, saute the onion, mushrooms and celery all together for about 4 or 5 minutes. When the celery is getting soft, you’re done.

Add back the cubes of bread to the pan.
OK, so far?? Not panicking, I hope. It’s really not a difficult job, you’ll see.

Lastly, add the browned sausage back into the fry pan. See above photo. If some pieces are too big, break apart with your hands. They’re not supposed to be more than ½ inch in size. If it seems dry, add that 2nd half of the oil.

Stir well, so everything is all combined.
Pour in the chicken broth or stock and cover with a tight-fitting lid. Over low heat, simmer for a few minutes, until everything is well incorporated. Perhaps, 5 – 6 minutes.

Put into an oven-proof bowl.
At this point you can put in fridge for a day or two, until ready to eat.
When you are ready to eat, put a pat of butter on top, and place in that 350 degree oven to heat thru and toast a bit.
Voila! Gluten-Free Homemade Stuffing.! And tastes as good as theirs!!

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One Response

  • Diana Meyer says:

    Sounds close to mine but I will definitely have to try the sausage. I add apples and cider and wild rice and some form of nuts like chestnuts or pecans and with that I will probably use apple chicken sausage links. Thanks for sharing!



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