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Written by Mary Capone
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Italian Sausage/Herb Stuffing - Gluten-Free
Gluten-Free Thanksgiving Stuffing
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Servings: Makes 15 serving • Prep: 30 mins • Total: 2 hrs 30mins
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Ingredients:
2 TBL olive oil
1 large yellow onion, diced
1 cup celery, diced
1 lb. Gluten-Free Italian sausage, casing removed
1 TBL fresh sage, finely chopped (or 2 tsp dried sage)
2 tsp fresh thyme, finely chopped
1/4 cup Italian flat-leaf parsley, chopped
1/4 cup pine nuts (optional)
2 tsp salt, or more to taste
1/2 tsp pepper, or more to taste
2 loaves Bella Gluten-Free Multigrain Bread loaves
1 cup grated Parmesan cheese (optional)
2 eggs or 1/2 cup gluten-free chicken or veggie broth
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Let's talk turkey. Thanksgiving, a holiday all about the food, is my absolute favorite. This meal is not without its challenges for us special dieters. How do you make old favorites gluten or allergen free? Easy. Starting this week I will be sending you recipes that will make you smile. With Bella Gluten-Free Products, you can make your favorite pies, stuffing, dinner rolls and gravy. All else is child's play. Today we start with what I consider the center dish, the stuffing. And what is stuffing without gluten-free gravy? Incomplete! This recipe is an old Italian favorite, one my Mom makes every year. With Bella Gluten-Free Multigrain Bread Mix it actually tastes just like mama used to make. Savory Italian sausage sauted onions, and celery and plenty of fresh or dried herbs make this stuffing a wonderful dressing to any bird no matter how fancy. Now for the gravy. My husband makes the gravy every year and it is by far the most delicious. This recipe combines pear juice and turkey dripping with an easy gluten-free roux. With Bella Gluten-Free All Purpose Mix real gravy is back on the table.
I hope you enjoy the recipes. More on their way. Please don't forget to take advantage of our Mix4Less offer and receive a free bag of Bella Gluten-Free All Purpose Baking Mix with your next order.
Buon Appetito
Mary Capone
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Prep: None
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Directions:
• Over medium heat, in a large saucepan or stockpot, add olive oil and onions and sauté until translucent, about 5 minutes. Add celery and cook for another 5 minutes.
• Remove casing from the Italian sausage and add to pan. Brown sausage, breaking it up into small, bite-size pieces; add sage, thyme, parsley, pine nuts, salt and pepper.
• Break up gluten-free bread with hands into 1” chunks. Lightly dampen with water and squeeze out any moisture. Transfer to the pan. Cook over low heat to allow any excess moisture to dry out.
• Add Parmesan cheese to the pan and stir, combining with the bread mixture. Remove from stove and let cool.
• Place in the refrigerator for at least 2 hours. It is best when made the day before. Remove 1/2 hour before stuffing your turkey and add eggs to the stuffing mixture. Mix into stuffing with your hands or with a large wooden spoon. Either stuff the turkey, or cook in the oven in a covered baking dish for 2 hours along with the turkey, basting periodically with turkey drippings. Remove cover for the last hour and let brown. It’s also great with roast pork, chicken, and wild game.
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