Sage Sausage Stuffing with Squash

Name: Squash and Sage Sausage Stuffing
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 loaf gluten-free bread, cut into cubes; 2 pounds butternut squash, chopped; 2 tablespoons Primal Kitchen® Avocado Oil; Salt and pepper, to taste; 1 tablespoon ghee; 1 large onion, diced; 2 cloves garlic, minced; 2 tablespoons sage leaves, chiffonade cut; 1 lb. spicy chicken sausage, casings removed; Salt and pepper, to taste; 1 cup bone broth (chicken or turkey recommended); 2 tablespoons melted ghee

November 05, 2018

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Holiday turkey just wouldn't be the same without savory, herbaceous stuffing. Unfortunately, if you're gluten-free or grain-free, stuffing is usually off the table—literally. But with a few small tweaks, even the no-bread crowd can indulge in a heaping helping of the coveted Thanksgiving side dish. You can either cube up some store-bought bread or make your own from a quick bread mix and cut it up after it cools.

Made with grain-free, gluten-free bread and Primal Kitchen® Avocado Oil, this stuffing recipe is filled with fall herbs and hearty flavor. Rigorously tested for quality and purity, our avocado oil has a smoke point of 500°F or more, making it the ideal choice for cooking at higher temperatures. Technically, this oven-baked recipe is a "dressing" since it's not cooked inside the bird, but if you're like us, you'll still call it stuffing. No matter how you label it, we know you and your family will think this gluten-free stuffing recipe is delicious.

Squash and Sage Sausage Stuffing

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Calories

493

Made with avocado oil, cozy sage, seasonal squash, and spicy hot links, this delicious gluten-free sage sausage stuffing recipe will be your new go-to holiday recipe. Browned golden in the oven, it's a savory side dish made with premium ingredients and filled with warm, homestyle flavor everyone will remember.

Image of Squash and Sage Sausage Stuffing

Ingredients

1 loaf gluten-free bread, cut into cubes
2 pounds butternut squash, chopped
2 tablespoons Primal Kitchen® Avocado Oil
Salt and pepper, to taste
1 tablespoon ghee
1 large onion, diced
2 cloves garlic, minced
2 tablespoons sage leaves, chiffonade cut
1 lb. spicy chicken sausage, casings removed
Salt and pepper, to taste
1 cup bone broth (chicken or turkey recommended)
2 tablespoons melted ghee

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Directions

Dice the bread into 1-inch cubes and spread the pieces out evenly on a baking sheet.
Toast the cubes at 425°F for 10 minutes, or until they become crispy and golden.
While the croutons are toasting, spread the diced squash out on a baking sheet.
Toss with avocado oil, salt, and pepper.
Remove the croutons from the oven.
Roast the diced squash cubes at 425°F for 25 minutes, flipping halfway.
Once the squash is cooked, gently scoop the cubes into a large casserole dish.
Next, add the ghee to a large frying pan over medium-high heat and cook until fully melted.
Add onions, garlic, and sage to the pan. Sauté the veggies for about 5-7 minutes, or until the onions are soft and lightly browned.
Add the ground sausage to the skillet and cook for 7 minutes. Add salt and pepper to taste.
Combine the sausage mixture with the squash in the casserole dish. Layer in the toasted croutons, and then toss all the ingredients together.
Pour the bone broth evenly over the entire casserole dish. Drizzle a layer of melted ghee on top.
Bake the stuffing at 350°F for 30 minutes.
Serve and enjoy!