Stuffing might be one of the most polarizing dishes at the holiday table. Sometimes an obligatory dish made from boxed bread-like bits and over salted, fat-free chicken stock, sometimes a regional tradition made every year with specific ingredients and methods (oysters or sausage or fruit and nuts, anyone), stuffing recipes can be temperamental. Some cooks ram stuffing into cavities of turkeys only to end up with soggy clumps of stuffing matted with poultry grease; some cook stuffing in a pot on the stove, creating a one-note dish that lacks contrasting texture; some reheat the stuffing several times before serving, drying out the casserole in the process.
Stuffing can be a comforting combination of oven-toasted bread mixed with softened vegetables or fruits, herbs, savory protein or nuts/seeds, and delicately seasoned broth for a touch of moisture. We use gluten-free sourdough bread and added an Italian Thanksgiving spin. Choose sweet or spicy Italian sausage, a simple blend of celery, onion, and Italian herbs, and our savory, herbaceous Pesto Mayo for a surprising addition of rich Italian flavor.
Our stuffing recipe uses three steps to get the desired texture of moist interior with golden, crisp peaks of toasted bread:
- Cook the veg and sausage in a pot first on the stove
- Place all the stuffing ingredients into a dish and bake for 15 minutes covered, then 15 minutes uncovered
- Turn the oven to broil and toast the stuffing until it's golden.
Gluten-Free Stuffing with Italian Sausage Recipe
Time: 50 minutes
- 2 Tbsp. Primal Kitchen Avocado Oil
- 3 stalks celery, diced
- 1 cup Vidalia or other sweet onion, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tsp. dried Italian herbs
- 1 lb. Italian sausage (sweet or spicy)
- 4 cups gluten-free sourdough bread* pieces, torn
- 4 Tbsp. parsley, chopped
- 1/2 cup Primal Kitchen Pesto Mayo
- 1/4 cup chicken bone broth
*We used Bread SRSLY sourdough bread
- Preheat oven to 350ºF.
- Spread 1 Tbsp. of avocado oil on the bottom and sides of an 8-inch, oven-safe casserole dish. Set aside.
- Add 1 Tbsp. avocado oil to a large skillet over medium-high heat. When oil is warm, add diced celery and minced onion to the skillet. Cook, stirring frequently, for 4–5 minutes. Add salt, pepper, and Italian herbs to the veggies. Stir and then transfer to a large mixing bowl.
- Add Italian sausage to the skillet (squeeze the sausage out of the casings, if your sausages came in casings). Break up the sausage with a wooden spoon. Cook, stirring often, for 5–6 minutes or until browned.
- Add the cooked sausage to the mixing bowl. Turn off the stove.
- Add the bread and 3 Tbsp. of parsley to the mixing bowl. Gently stir everything together.
- In a separate bowl or mason jar, whisk the Pesto Mayo with the bone broth. Pour the liquid into the mixing bowl, and gently stir.
- Add the stuffing to the oiled casserole dish. Bake, covered, for 15 minutes. Remove the cover and bake for another 15 minutes.
- Remove the stuffing from the oven. Turn the oven to broil.
- Slide the stuffing back into the oven and broil, keeping a very close eye on the oven, until the bread is lightly golden and toasted. Remove stuffing from the oven, sprinkle with the remaining parsley, and serve immediately.
Nutrition info (per serving):
Carbs: 22 grams
Fat: 31 grams
Protein: 13 grams
Nutrition info calculated using Cronometer.
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