I decided to try brining a turkey this weekend, and I thought it would go well with stuffing. I've only made gluten free stuffing with cornbread before, but this time I decided to try using gluten free bread. My wife and I agree after eating it tonight that we could pass this off to anyone as a regular recipe; there is no way you'd know it was gluten free. On top of that, it was incredibly delicious.
Ingredients:
- 1 loaf Gluten Free Sandwich Bread (we used Kinnikick Italian Style)
- 1 medium onion (diced)
- 4 stalks of celery (diced)
- 2 cloves of garlic (finely chopped)
- Fresh Parsley
- 1 tsp dried Sage
- 2 cups of Gluten Free chicken broth (we used Kitchen Basics)
- 1 pound of breakfast sausage
- 1/2 cup dried cranberries
- 1 egg
- 1 tsp butter
Heat oven to 350 degrees.
Cube and toast the sandwich bread until it begins to get crispy. I seasoned them with adobo and Pam olive oil before toasting, but that is optional.
In a frying pan, break up sausage and cook until browned. Move sausage to mixing bowl but keep drippings in the pan. Add the butter to the drippings and sautee onions, celery and garlic in the mixture. When those are mostly cooked, add to the sausage in the mixing bowl. Then add the herbs, bread cubes and cranberries to the mixture.
In a separate bowl whisk together egg and chicken stock. Then add this to the bowl. Once everything is well mixed, transfer to large baking dish and bake for 30-40 minutes.
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