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    You are in: Home / Recipes / Gluten-Free Sausage Stuffing Recipe
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    Gluten-Free Sausage Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    1 hr

    35 mins

    mayness's Note:

    This was one of the best types of stuffing I have ever had, so I wanted to remember exactly what I did! I used Wegmans store brand "sage pork sausage" but you could use a breakfast sausage, and perhaps add a little extra dried ground sage. If you need this to be gluten-free, be sure to check ALL your ingredients, including the sausage!

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    Ingredients:

    Serves: 8

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Chop bread into 3/4" cubes.
    2. 2
      Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
    3. 3
      In a large skillet, crumble sausage and cook until browned.
    4. 4
      Remove cooked sausage from pan, leaving drippings behind.
    5. 5
      Add 2 tbsp butter to pan.
    6. 6
      Add onion and celery, and cook over medium-low heat until tender.
    7. 7
      In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
    8. 8
      Mix the eggs into the chicken stock.
    9. 9
      Pour this liquid over the bread mixture and gently stir to mix.
    10. 10
      Pour from bowl into greased 9x13" baking pan.
    11. 11
      Cut remaining butter into small cubes and sprinkle over the stuffing.
    12. 12
      Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Gluten-Free Sausage Stuffing

    Serving Size: 1 (231 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 408.8
     
    Calories from Fat 220
    53%
    Total Fat 24.4 g
    37%
    Saturated Fat 9.6 g
    48%
    Cholesterol 104.4 mg
    34%
    Sodium 791.7 mg
    32%
    Total Carbohydrate 30.3 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.4 g
    17%
    Protein 15.9 g
    31%

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