Gluten Free Sausage and Cranberry Stuffing - Lunch Version
Herbaceous and comforting this gluten free dairy free Sausage and Cranberry Stuffing resounds with the tastes and smells of the holidays. Though but humble ingredients the bread cubes, vegetables and sausage meld into a dish that delights the senses.
Ingredients
- 21 individual slice Multigrain Bread, Gluten Free
- 12 ounces Cornbread Mix, Gluten Free, Prepared
- 4 tablespoons Butter, Dairy Free
- 1 ½ cups dice Onion, Yellow
- 1 cup dice Apple
- 1 ½ cups dice Celery
- 1 ¾ cups cook Ground Sausage, Sage
- 1 cup Cranberries, Dried
- ½ teaspoons Thyme, Dried
- ½ teaspoons Sage, Dried
- 1 teaspoon Oregano, Dried
- 1 ½ teaspoons Salt
- 1 cup rinse, drain, and cook Quinoa
- 8 fluid ounces Chicken Broth #1
- 4 fluid ounces Chicken Broth #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
- 7223649 Upgrade to a paid membership 11456 to unlock all instructions 81508
- 794696 Upgrade to a paid membership 39208 to unlock all instructions 35827
- 2234582 Upgrade to a paid membership 4318 to unlock all instructions 25479
- 4432033 Upgrade to a paid membership 40312 to unlock all instructions 34455
- 9029943 Upgrade to a paid membership 58270 to unlock all instructions 40395
- 3345691 Upgrade to a paid membership 1858 to unlock all instructions 3787
- 5098284 Upgrade to a paid membership 35875 to unlock all instructions 45038
- 1328370 Upgrade to a paid membership 52592 to unlock all instructions 53015
- 846463 Upgrade to a paid membership 37061 to unlock all instructions 2605
- 9361936 Upgrade to a paid membership 45307 to unlock all instructions 93890
- 7478015 Upgrade to a paid membership 65624 to unlock all instructions 57575
- 332234 Upgrade to a paid membership 52256 to unlock all instructions 28094
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 4154874 Upgrade to a paid membership 43009 to unlock all instructions 82395
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
- Toast multigrain bread in a 425 degree oven 5-8 minutes until golden, hard and toasty. Watch carefully as not to burn.
- Remove from oven and transfer to a bowl.
- Next, toast cornbread for 20-25 minutes, flipping a few times.
- In a skillet saute butter, onion, apple and celery until soft and onion is translucent.
- Pour mixture directly on top of bread cubes.
- Pour browned sausage on bread mixture.
- Add to the mixture cranberries, thyme, sage, oregano, salt, quinoa and chicken broth #1.
- Carefully toss together with a large wooden spoon.
- Pack stuffing into a large casserole dish or aluminum pan. Drizzle with chicken broth #2.
- Bake covered at 350 for 45 min. Remove foil and bake an additional 15 minutes.
1 Comment
Join the discussionI did a trial run of this recipe and it was pretty good. All the sweet and savory flavors mesh well. It was still a bit dry, so I will double the last drizzle of chicken broth.