Gluten Free Sausage & Herb Stuffing
This recipe from Sabine’s Cuisine is a Holiday favorite! Made with ricework’s sea salt crackers, instead of bread… it is fast, easy and allergen and gluten-free!
1 pound sweet Italian Sausage, no casing
1 small onion, diced
3/4 cup mushrooms, chopped
3 cups Sea Salt riceworks™, crushed
2 tablespoons fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 to 1 1/2 cup chicken stock (Check label for allergens!)
Salt and Pepper to taste
Preheat oven to 350 degrees F.
Grease or oil an 8x8 baking dish. In sauté pan, brown sausage until no longer pink. Remove from pan with slotted spoon and place on paper towels. Add onions and mushrooms to pan and sauté until soft. Add riceworks™, sausage, parsley and sage. Stir to combine, and then add 1/2 cup stock. Stir until moistened. Continue to add stock until mixture reaches desired texture. Correct seasonings. Pour into baking dish; bake uncovered about 15 minutes, until golden.
Serves 4 to 6.
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