Gluten Free Stuffing
Your family won’t know it’s gluten free!
Prep Time: 1 hr
Cook Time: 20 mins
Bake Time: 1 hr
Total Time: 2 hrs 20 mins
Serves: 8-10
Ingredients:
1 loaf Gluten Free Bread
1 lb Ground Sausage
2 ribs Celery
1 Leek - green tops only
1 tsp Sage - dried, ground
Fresh ground Black Pepper
Fresh Herbs - 2 large handfuls total:
Parsley
Sage
Thyme
Rosemary
2 Eggs
2 cups Bone Broth (Sub: 2c. Water + 2 tsp Fody Chicken Soup Base + 2 scoops Vital Proteins Collagen Gelatin)
¼ cup Gin *optional (Sub: broth or water)
1 ½ sticks of Butter
4 tsp Garlic Oil
1 tsp Salt
Instructions:
Dehydrate bread. Start by dicing one loaf of bread into 1 inch cubes. Spread out on 2 foil lined baking sheets and bake at 200 degrees for 50-60 minutes until the center feels sufficiently dried out. Not “bone dry,” but just under - we’re not going full crouton, but we want the center to be dry enough so that it will soak up our egg and broth mixture.
Prep herbs and veggies. While that’s drying out, we’re going to cut our celery into ½ inch slices. I like to cut at an angle to make it feel more fancy. We’re going to do the same thing with the green tips of our leek. Next, to prep our herbs, we’re going to remove any woody stems there may be, then give everything a rough chop. You really could use any fresh herbs you like, but this combination feels like thanksgiving to me.
Brown sausage. Next we’re going to brown the sausage in a medium stainless steel skillet over medium high heat with a teaspoon of garlic oil, dried sage, and a little fresh cracked pepper. Break up the sausage and mix all the ingredients, then flatten the sausage in the pan and let it brown for about 5 minutes undisturbed to help develop the color and flavor. Once that maillard reaction has had a chance to occur, we’re going to break up our sausage, give it a good stir, and let it finish cooking through for a couple of minutes so we can render out all that delicious fat. Once that’s finished cooking we’re going to remove it from our pan, and set it aside to cool.
Cook veg. Next we’re going to add 1 teaspoon of garlic oil, the celery, and ½ a teaspoon of salt to our pan, and again let the underside brown undisturbed for about 5 minutes. We don’t want to cook our celery completely because it's going to continue to cook in the oven, and we don’t want it to turn to mush; we’re just looking to develop flavor. Once that has had a chance to brown, reduce the heat to medium and mix in the leek and a little more garlic oil and cook it down for a couple of minutes until the leek has softened a bit. Then add the fresh herbs with another teaspoon of garlic oil and about a ¼ teaspoon of salt and toss everything together until the herbs are wilted but still bright green. Lastly, we’re going to dump our leek and herb mixture into a large glass or metal mixing bowl, and set it aside to cool (you don’t want to add hot things to plastic - sidenote).
Make pan sauce. Next, to deglaze the pan, we’re going to get it really hot over medium high heat, and then add a ¼ cup of gin and use a wooden spoon to help loosen all the brown bits cooked on to the bottom of the pan that are full of flavor. This is known as fond. Let the alcohol cook off for a couple of minutes - you’ll know when it’s done when that boozy smell goes away. This is going to add an extra layer of botanical flavor and depth to this dish. You could also use a dry white wine instead, or skip the alcohol all together and just use broth. Once the alcohol has cooked off, lower the heat to medium and melt down a stick of butter. Once the butter has browned, turn off the flame and set aside.
Preheat oven to 450 degrees.
Prep liquid. Whisk together 2 cups of broth and 2 eggs, then set aside.
Mix. Next we’re going to add the dried bread to our mixing bowl along with our sausage and herb mixture. Then we’re going to drizzle our butter mixture on top and toss everything together. Slowly add in your broth mixture and toss periodically until your bread is fully saturated. It’s okay to have a little bit of broth pooling at the button, but too much - you don’t want it to be soggy. You might have a little left over, that’s fine.
Dish. Add the mixture to a greased 9x13 inch casserole dish and spread out evenly. Dot casserole with small pieces of butter across the top, about 2 tablespoons. Then cover with foil that has also been greased.
Bake. Place the casserole in the oven on the center rack and bake covered at 450 degrees for 30-35 minutes until it’s hot in the center. You can test this by sticking a knife in the center for a minute, then take it out and touch to see if it’s hot. Then remove foil and bake uncovered for another 20-25 minutes until the top is brown and your casserole is bubbly.
Serve. Set aside to cool for about 10 minutes, then slice and serve up with turkey, gravy and your other favorite thanksgiving sides. Enjoy!
NOTES:
Make FROM SCRATCH. Use my Gluten Free Bread recipe to make this recipe fully from scratch! Just be aware that it may take longer to dehydrate since it’s much more moist than store-bought gluten free bread.
Reheating Instructions: Microwave for 2 minutes until heated through, then place under the boiler for a few minutes until crispy and delicious!
Mix it up! Try using this recipe template and swap out the sausage for another protein or try using different herbs or adding different veggies to make all kinds of different bread based casseroles that are perfect for feeding a large crowd in the colder seasons.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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