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Gluten-Free Thanksgiving.

November 25, 2016

Coming into Thanksgiving this year, I was feeling a little anxious. What is my favorite holiday going to be like if I can’t eat all of my favorites like stuffing... or gravy... or green bean casserole? Alright, I was being dramatic but my feeling did allow me to make a plan ahead of time - most importantly find a good stuffing recipe (my favorite Thanksgiving dish) that would work using gluten-free options.

 

My Ma usually makes a DELICIOUS stuffing.  I am not a fan of stuffing that has turned into mush - I like to have that little bit of crunch on top! This was the dish that I really wanted to recreate because what would Thanksgiving be without stuffing? Since the gluten-free bread options are slim to none where I live and I didn’t really have time to make bread my own, I decided to use gluten-free croutons as the base of the recipe. Prior to Thanksgiving, these were hard to find. I went to three different grocery stores and they were nowhere to be found. Once it got closer to Thanksgiving, they were in abundance - so naturally, I stocked up and bought a few bags!

 

The recipe below is the one I made and it turned out great - a perfect mixture of sweet and savory! I love the combination of the sausage, apples, and pecans because it adds to the flavor and texture of the dish. 

 

 

Sausage & Apple Stuffing

 

Ingredients:

4 cups gluten-free croutons (I used seasoned Marzetti gf croutons)

1 apple, peeled and diced

½ cup pecans, chopped

1 lb. pork sausage

1 small onion, diced

2 celery stalks, diced

4 Tablespoons butter

2 cups chicken stock

1 egg

 

Directions:

  1. Preheat oven to 375 degrees and grease a baking dish (about 8x8 in size) using butter.

  2. Place croutons, sliced apple, and chopped pecans in a large mixing bowl.

  3. In a small skillet, start cooking sausage on medium heat. When sausage is almost completed, (still a little pink but mostly cooked)  put onion and celery in pan with sausage and saute for about 6-8 minutes or until tender and sausage is cooked.

  4. Melt butter and pour over bread crumbs, apple, and pecans. Lightly toss until coated.

  5. Add all veggies and sausage into large bowl with croutons and stir.

  6. Whisk egg and chicken broth together and pour into large bowl and mix together.

  7. Empty mixture into greased baking dish and place in oven for 15 minutes covered and another 15 uncovered.

  8. Stuffing should be crisp on top when completed!

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