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Gluten Free Sausage and Cranberry Stuffing - Lunch Version

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 21 individual slice Multigrain Bread, Gluten Free
  • 12 ounces Cornbread Mix, Gluten Free, Prepared
  • 4 tablespoons Butter, Dairy Free
  • 1 1/2 cups dice Onion, Yellow
  • 1 cup dice Apple
  • 1 1/2 cups dice Celery
  • 1 3/4 cups cook Ground Sausage, Sage
  • 1 cup Cranberries, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1/2 teaspoons Sage, Dried
  • 1 teaspoon Oregano, Dried
  • 1 1/2 teaspoons Salt
  • 1 cup rinse, drain, and cook Quinoa
  • 8 fluid ounces Chicken Broth #1
  • 4 fluid ounces Chicken Broth #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2/3 cup
  • 709 Calories
  • 25g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1565mg Sodium
  • 85g Total Carb
  • 2g Fiber
  • 23g Total Sugars (Includes 0g Added Sugars)
  • 16g Protein
  • 24 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
  2. Toast multigrain bread in a 425 degree oven 5-8 minutes until golden, hard and toasty. Watch carefully as not to burn.
  3. Remove from oven and transfer to a bowl.
  4. Next, toast cornbread for 20-25 minutes, flipping a few times.
  5. In a skillet saute butter, onion, apple and celery until soft and onion is translucent.
  6. Pour mixture directly on top of bread cubes.
  7. Pour browned sausage on bread mixture.
  8. Add to the mixture cranberries, thyme, sage, oregano, salt, quinoa and chicken broth #1.
  9. Carefully toss together with a large wooden spoon.
  10. Pack stuffing into a large casserole dish or aluminum pan. Drizzle with chicken broth #2.
  11. Bake covered at 350 for 45 min. Remove foil and bake an additional 15 minutes.

Freeze For Later Cooking 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?

  1. Working in small batches cube multigrain bread and prepared corn bread and spread evenly over separate baking sheets.
  2. Toast in a 425 degree oven 5-8 minutes until golden, hard and toasty. Watch carefully as not to burn.
  3. Remove from oven and transfer to a bowl.
  4. Next, toast cornbread for 20-25 minutes, flipping a few times.
  5. In a skillet saute butter, onion, apple and celery until soft and onion is translucent.
  6. Pour mixture directly on top of bread cubes.
  7. Pour browned sausage on bread mixture.
  8. Add to the mixture cranberries, thyme, sage, oregano, salt, quinoa and chicken broth #1.
  9. Carefully toss together with a large wooden spoon.
  10. Pack stuffing into a large casserole dish or aluminum pan. Drizzle with chicken broth #2.
  11. Bake covered at 350 for 45 min. Remove foil and bake an additional 15 minutes.
  12. Cool completely.
  13. Divide among allocated number of quart freezer bags, label and freeze.

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.

  1. Thaw: Prep from frozen
  2. Transfer to a microwave safe bowl. Reheat 2-3 minutes. Enjoy!

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