Thanksgiving Gluten-Free Stuffing with Sausage, Golden Raisins and Caramelized Leeks & Onions
A great gluten-free stuffing recipe! packed with sausage and veggies! Submitted by a member who adapted the recipe from a true & tried recipe found in Bon Appetit years ago.
About 16-ounces of gluten-free bread (the crustier the bread – the better) cut into ½” cubes.
2 tablespoons fennel seeds
About 1 1/2 pounds ground sausage
¼ stick butter, plus extra to butter a baking dish / foil cover
1 large fresh fennel bulb, trimmed, diced
3 chopped leeks (light green and white parts only)
3 cups chopped onions (about 2 medium)
1 cup of peeled and diced carrots
5 garlic cloves, minced
1 cup golden raisins
3 tablespoons of Bell’s Seasoning (or make your own seasoning by combining a blend of oregano, sage, marjoram and rosemary)
Salt and pepper, to taste
2 1/2 cups gluten-free chicken broth (with extra on reserve if needed) Check label for allergens!
½ dozen eggs, beaten lightly
Prior to starting the recipe:
Dice up the gluten-free bread. Place them on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.
When ready to prepare:
Preheat oven to 350 degrees.
In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
Next increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking break up the sausage with a wooden spoon to make crumbly. Drain the sausage and to a large bowl.
Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Next add the chopped fennel bulb, leeks, onions, and carrots sauté until leeks and onions are brown and soft – or for about 20 minutes.
Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins, and the spices.
Next add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil, large enough to cover the baking dish, and butter. Cover the dish (buttered side down) with the tin foil, and cook in the preheated oven for about 40 minutes, or until the stuffing is heated through.
Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, SLOWLY drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).
Makes 6-8 servings.
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