We at CUT promised to make your Christmas feast gluten-free amazing…so we knew stuffing definitely couldn’t be left out! What a random and yet incredible side dish, isn’t it? Really now, who thought to cut up bread, add some spices and fill the insides of a turkey or chicken…?!?
Or do you cook the stuffing inside the turkey? This is the on-going debate…but this post isn’t about that today! …We are NOT going to stuff our turkey, but we will bake it within the roaster. Lets get going!
We love the addition of breakfast sausage in this recipe. The thought of a maple buttery stuffing is just so delicious and the kids are always excited when we tell them there’s breakfast sausages with the turkey dinner 😉 …although who are we kidding?! We’re all so excited when there’s breakfast sausages with turkey dinner! What could be better?
And it’s gluten-free! The best part? Being gluten-free, we’re often seeking out THE BREAD as many are dry or crumbly…well, we’re here to say that gluten-free bread makes an excellent choice for stuffing! Even the cheapest or driest of gluten-free breads will work. Pull out those loaves from the freezer that you bought to try and couldn’t eat unless toasted…they’re perfect for your stuffing!
White, brown or multigrain…it doesn’t matter! Cube it up, cover with foil and let it dry a day or 2 before actually wanting to make the stuffing.
Did we mention that this recipe isn’t hard! When you’re ready to go, cut up the onion and celery, mince the garlic and fry it all up with the sausage.
Add the chicken stock and ensure it’s thoroughly cooked. We like to simmer everything a good 5 min before taking off the heat. You can then add your eggs and combine with the bread. Make sure the eggs are beaten well!!
Stir it up and you’ll be ready to have your vote with the great stuffing/turkey debate. We are going to wrap it in aluminum foil packs and roast it with the turkey. You can also simply use a baking dish and bake it that way too. There’s no judgment coming from us!
Alright you’re set! Bake the stuffing alongside the turkey for approx 1 1/2 hours. You then can pull it out and just leave wrapped while your bird continues to cook. Near the end, feel free to place stuffing back into the oven for 15-20 min just to warm them up again if needed. When you’re ready, the gravy is made and the meat is cut…it’s time to open the packs and combine in serving bowl! Your amazing gluten free feast awaits!
Holiday Stuffing (Gluten Free)Course: SideCuisine: CanadianDifficulty: Moderate
This gluten-free stuffing is absolutely incredible. It’s light and fluffy, yet moist and full of flavor. Using breakfast sausages, onion, garlic and celery; this side dish is so much more than a typical ‘bread’ stuffing. There’s always a two thumbs up from everyone in the family when this is part of the holidays!
2 pkg gluten-free breakfast sausage (375g)
3/4 cup diced red onion
3/4 cup diced celery
2 – 3 cloves minced garlic
10 cups cubed gluten-free bread ‘croutons’ (we suggest you make these even a day or two before making the dressing. Leave them in a bowl on the counter covered with aluminum foil for the bread to slightly dry)
3 eggs, well beaten
2 cups gluten-free chicken stock
1 tsp salt
1 tsp pepper
1 tsp rosemary
- A day or two before making the actual stuffing, take 1 1/2 loaves of gluten-free bread and cut into cubed ‘croutons’. Leave in a bowl covered with aluminum foil to dry.
- When you’re ready to actually make the dressing;
- Preheat oven to 350°F.
- Take the casings off the sausages and fry, breaking into small pieces.
- Add the red onion, celery, garlic and spices. Stir well until onions transparent and sausage thoroughly cooked.
- Combine chicken stock and simmer for 5 min.
- Beat eggs well and add with sausage mixture and cubed bread in large bowl.
- Divide and wrap as smaller packs in aluminum foil and add to the roaster, or pour into large baking dish or oven safe bowl, cover, and bake for approx 2 hours.
- Enjoy, Stacey and Meg
With this recipe, you’ll wow all your family and guests. We promise it tastes just like it should…maybe even better;)