Delicious Gluten-Free Stuffing
You know how you pull up to the Thanksgiving table all ready to chow down on some delicious stuffing with gravy, but then you remember that this year, you are working on reducing inflammation in your gut, and you’re avoiding gluten?Well, fear not, my friend. I got ya. This version is delicious and full of flavor, and you won’t feel like you’re missing on out a holiday tradition. Feel free to add in your family’s favorite stuffing ingredients, even if that’s the giblets.
Ingredients
- 1 – 2 loaves Canyon Bakehouse Gluten-Free Rosemary Focaccia
- 1 lb. pork sausage
- 2 – 3 tsp. dried sage
- 1 – 2 tsp. dried thyme
- ¾ cup pecans, toasted and roughly chopped
- 2 – 3 stalks celery, diced
- ½ onion, diced
- ¼ – ½ cup olive oil
- 2+ cups chicken bone broth
- salt and pepper
Instructions
- A day or two ahead of time:
- Preheat oven to 250 ° F.
- Cut focaccia into bite-sized cubes. Line a rimmed-baking sheet with parchment, and spread out the cubed bread on it. Sprinkle with sage, thyme, salt and pepper, and bake for 30 – 45 minutes until your bread cubes are completely crispy and dried out, just like the ones you’d buy from the store minus the gluten.
- If you’re a multi-tasker like I am, go right ahead and toast those pecans at the same time. Do NOT leave them in for 45 minutes or you’ll have charred pecan lumps. About 10 – 15 minutes will do it.
- Allow bread cubes and pecans to cool and store in an airtight container until THE DAY.
- Allow bread cubes and pecans to cool and store in an airtight container until THE DAY.
- Thanksgiving Day:
- Preheat oven to 350 ° F.
- Grab a giant bowl and dump in the bread cubes.
- Cook the sausage in a sauté pan over medium heat, breaking it apart into small pieces as it cooks. Keep chop chop chopping until it’s cooked and broken apart. With a slotted spoon (leave the sausage grease in the pan), scoop out the sausage into the giant bowl with the bread cubes.
- Add the diced celery and onion to the sausage grease pan and cook until onions are translucent, 4 – 6 minutes. Then toss them in the giant bowl.
- Add in the chopped pecans, and mix everything together well.
- Now’s the time for a good sniff of the mixture in your giant bowl. Does it smell sage-y enough? If not sprinkle more over the top and mix together. Add salt and pepper, if you like.
- Drizzle olive oil over the whole mess for a little fat and flavor. This is not your binder, so don’t go all crazy with the oil.
- Add chicken broth, a small amount at a time, and mix together. Gluten-free bread tends to get squishy much more quickly than regular bread, so be careful not to add too much broth, unless you like your stuffing on the soft side. Continue adding broth and mixing until desired consistency, then plop it into a greased baking dish and bake for 30 – 45 minutes.
- If you like your stuffing crispy, make the bold choice and bake it on a rimmed-baking sheet so it’s spread out more and it’ll crisp right up so it’s crunchy and chewy and a perfect match for some gravy!
