Apple, Sausage and Hazelnut Bread Stuffing
BeFreeForMe is so thankful to find this recipe for stuffing! It's delicious - The cornbread gives it a nice sweet taste!
6 cups diced gluten-free bread (such as Glutino Corn Bread)
8 ounces sweet Italian sausage, removed from casings
8 ounces hot Italian sausage, removed from casings
2 tablespoons butter
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
1 1/2 cups peeled, cored, and chopped Granny Smith apples
2 parsnips, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 cup Cognac or brandy
1/2 cup hazelnuts, toasted, skinned, and finely ground
1/4 cup minced fresh flat-leaf parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chicken stock or broth
Preheat the oven to 350F and butter a 9 by 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 20 to 25 minutes. Put in a large bowl and set aside.
In large skillet over medium heat, cook the hot and sweet sausage, breaking the meat into small pieces with a wooden spoon until cooked through, 15 to 20 minutes. Using a slotted spoon, transfer the sausage to the bowl of bread.
Increase the heat to medium-high and melt 1 tablespoon butter. Add the onions and celery and cook until the onions turn golden brown, about 3 minutes. Transfer the onion mixture to the bowl of bread.
Melt the remaining 1 tablespoon butter in the pan and add the apples and parsnips; sauté until the pars¬nips begin to soften, about 5 minutes. Add the thyme and sage, and continue cooking until the parsnips turn golden brown, 2 minutes. Remove from the heat, add the Cognac, and return to the heat, stirring to scrape up the browned bits from the bottom of the pan until the Cognac is almost completely evaporated. Add the apple mixture to the bread bowl and stir in the hazelnuts, parsley, salt, and pepper. Transfer the dress¬ing to a baking dish and drizzle with stock. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake another 15 minutes, or until crisp.
SERVES 6 to 8
Recipe from Gluten Free Every Day Cookbook by Robert M. Landolphi http://www.glutenfreechefrob.com
(Andrew McMeel Publishing, LLC - 2009)
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