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Gluten Free Sausage Stuffing

Grandma’s Christmas turkey with stuffing to remember…

Memories are often triggered by the senses – sight, smell, taste, sound. These are the things that make the holidays for me. This recipe reminds me of my grandmother’s stuffing and tastes like it could have come right out of one of her birds. I recommend cooking your stuffing apart from your bird for several reasons.

  1. An un-stuffed bird will cook faster and safer;
  2. You can cook the stuffing ahead as it freezes and reheats well;
  3. Extra bonus – you won’t be limited to the size of the bird’s cavities so you can make more stuffing.

Oven Temperature – 375 F

Ingredients

8 Cups                  – 320 g Dried and toasted gluten free bread cubes – gluten free. Approximately one loaf of Crumbs and Roses bread – cubed, dried and roasted until lightly golden. Purchase Dried Bread Cubes

500 grams          – Pork Sausage meat (breakfast sausage patties work great)

1 1/2 Cups           – diced sweet onions

1 Cup                    – Finely diced celery (optional)

1 Tbsp.                 – Poultry Seasoning (to taste, maybe doubled if you want a stronger flavour)

3 Cups                  – Chicken stock, make sure it is gluten free too.

½ Cup                  – Butter

2                             – Ripe Pears – peeled and finely diced. (Apple works well)

 

Method

1/ Place the frozen sausage meat, still in plastic, under cold running water to thaw while you do the next step. This will thaw the meat safely and quickly. It should be thawed about the time it needs to be added to the pan. Preheat oven to 375 F.
2/ Sauté the onions and celery over medium-low heat until the onions just start to caramelize.

 

3/ Add the thawed sausage meat to brown. Meanwhile mix up your bouillon or heat your stock.
4/ Add the poultry seasoning, stirring it into the mixture. Add remaining ingredients except bread cubes and bring to a boil.
5/ Butter a large casserole dish or foil packet.
6/ Place the bread cubes into a large bowl then pour the hot ingredients over them and toss lightly. Be careful as over mixing will break down the cubes and create a heavier texture. Place the stuffing into a lightly buttered baking pan or parchment lined foil packet.
7/ Cover the casserole or close up the packet and place into a pre-heated oven for 30-45 minutes (More time at a lower temperature, less at a higher).  After baking the stuffing should be lightly crusted around the dish and steaming hot – at least 165ºF before serving. Serve hot.
If you are making ahead – this recipe can be frozen. Reheat to at least 165ºF before serving.

Check out this link for some important food safety issues about stuffing