Gluten-Free Sausage Stuffing
Prep Time 35 min
Total 1 hr 20 min
Servings 12
Ingredients 12
Ingredients:
2 eggs
2 tablespoons butter
1 lb bulk pork sausage
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ Chicken Broth (from 32-oz carton)
1 loaf (18 oz) soft gluten-free bread, cubed (9 cups)
1 cup shredded Gruyère cheese (4 oz)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
Directions:
Heat oven to 325°F. Spray a 13x9-inch (3-quart) baking dish with cooking spray. In a medium bowl, beat eggs. In a 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using a slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve the Dutch oven with drippings.
Add onions, celery, salt, and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
Stir the sausage mixture and bread cubes into the mixture in the Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in the center (at least 165°F). Top with sage and thyme.
Nutritional Facts:
250 Calories
14g Total Fat
9g Protein
23g Total Carbohydrate
4g Sugars
Recipe courtesy of Betty Crocker.com
