I hope you all had a wonderful Thanksgiving with family and friends. I spent it with my sister and twin nieces and it was a relaxing, fattening day. One of the dishes I made was my grandmother’s sausage stuffing–but since both my sister and I are eating gluten and dairy-free these days, I had to modify it a bit. People seemed to like it and she asked me for the recipe, which years ago my grandmother wrote down–the regular version. I adapted it to make it gluten and dairy-free, and since my sister asked for the recipe, I thought I’d type it up and share it here as well because it really is good, and it’s hard to find good gluten-dairy free recipes. You can easily make it the regular way by substituting your favorite bread.
This pic is this year’s Christmas tree…I went smaller and easier, and am loving it. I actually put this up before Thanksgiving. 🙂
Here’s the recipe, enjoy!
Gluten and Dairy-Free Sausage Stuffing
I loaf Udi’s white bread, crusts mostly trimmed off. ( I left on about a third)
I loaf Three Bakers, Ancient Grains bread, also mostly trimmed. (You could do all Udi’s if you prefer white)
2 eggs, beaten
1 pound roll Jimmy Dean bulk sausage
1 large onion, minced
4 large stalks of celery, minced
2 tablespoons olive oil
1/2 box Bell’s seasoning
Heat oven to 375
In large skillet, over medium heat, saute onion and celery in oil until soft. Add sausage and brown well. While that is cooking, toast half the bread, and chop it all into small pieces. In large bowl, add bread and toss with the bell’s seasoning. Pour the browned sausage, onion and celery over the bread along with any oil/fat. Mix well. Add the two eggs and stir until thoroughly mixed. Press stuffing into a 9 x 12 or similar sized casserole dish, cover loosely with tin foil and bake for 30 minutes. Then remove foil and cook another 10-15 minutes until top of stuffing is lightly browned. enjoy!