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.
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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
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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.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2/3 cup Amount Per Serving
- Calories
- 709
- Total Fat
- 25g
- Saturated Fat
- 10g
- Trans Fat
- 0g
- Cholesterol
- 74mg
- Sodium
- 1565mg
- Total Carbohydrates
- 85g
- Fiber
- 2g
- Sugar
- 23g
- Protein
- 16g
- WW Freestyle
- 24
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.