Nickel Allergy Friendly Gluten Free Sausage Stuffing
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Learn more →Ingredients
8 servings
- 1 lb gluten free bread, cut into ¾-inch cubes (about 10 cups)
- 1 lb bulk pork sausage
- 4 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 4 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 2 cups chicken broth
- 2 large eggs, beaten
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl.
- 2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread, leaving the rendered fat in the skillet.
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