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Gluten Free Stuffing

December 20, 2013

By Beth Hillson  glut_img_cornbread

I love stuffing but I rarely have enough extra gluten free bread around and, if I do, cubing and toasting it seems like a lot of work.  So I’ve always reserved stuffing for the holidays.  That’s until I tried Glutino Corn Bread Stuffing.  The box contains enough bread cubes to make a generous amount.  The cubes are toasted and seasoned – ready to go. All I had to do was focus on the add-ins.  And add in, I did.  This recipe was a big hit with my family.  It’s perfect for your Christmas feast. But, truthfully, you’ll want to make this anytime.

Makes enough to stuff a large turkey or chicken with some leftover to bake separately.

2 to 4 tablespoons olive oil
2 large shallots, finely chopped
2 uncooked hot Italian chicken sausage (about ¾ pound)
1 large apple, chopped (peeled or peel left on)
1 ½ cups chopped fresh cranberries
1 ½ cups gluten-free chicken broth
2 large eggs
1 box Glutino Gluten Free Corn Bread Stuffing

Note:  I did not add any seasoning as the bread cubes and the sausage are full of flavor.  If you want to add more seasoning, check the flavors before adding the eggs.

Preheat the oven to 350 degrees.  Lightly oil a 2 quart casserole or an 8-x-8-inch baking pan if baking this as a separate dish.

Heat a large skillet over medium heat.  Add 2 tablespoons of olive oil and the shallots.  Sauté for 2 minutes or just until the shallots begin to soften.  Remove the sausage from the casing and crumble into the skillet.  Stir and cook until the meat is brown, about 5 minutes, breaking the meat into smaller pieces with the side of the spoon as you sauté it.  (Add additional olive oil as needed.) Add the apple and sauté 2 minutes.  Add the cranberries and cook just until they soften.  Remove from the heat.

Place the stuffing in a large bowl.  Add the sautéed sausage mixture and toss to combine.

Add the broth and the eggs and mix well.  Let stand one minute to allow the liquids to soak into the stuffing.

To bake as a separate dish, transfer the mixture to prepared baking pan.  Cover with aluminum foil and bake 25 minutes.  Remove the foil and continue to bake another 10 minutes or until the internal temperature reaches 165 degrees.  Or stuff a turkey or chicken with part of this mixture and bake the remaining stuffing in a smaller baking pan for the same amount of time.

This original article is made possible by Glutino. As a pioneer in the gluten-free industry since 1983, Glutino is committed to creating the best tasting gluten-free foods and gluten-free snacks for you and your family that are not only safe but delicious. Whether it’s a gluten-free recipe, support resource, wellness event, Glutino coupon, or a new way to look at the world around you, we hope to help and inspire you be at your very best. Live gluten free. Live fully!



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