This recipe was originally published in 2011.
Italian sausage, fresh herbs and pears form a winning flavor combination in this gluten-free stuffing – a must for Thanksgiving. It’s also great with roast pork, chicken or wild game. If baked outside the turkey, it’s best when made the day before.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 cup celery, diced
- 1 pound gluten-free sausage (mild Italian, chicken apple or turkey), casing removed
- 1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried sage
- 2 teaspoons fresh thyme, finely chopped
- 1 tablespoon fresh basil, chopped
- ¼ cup Italian flat-leaf parsley, chopped
- 2 teaspoons salt, more to taste
- ½ teaspoon pepper, more to taste
- 6-7 cups cubed gluten-free bread
- 1 cup gluten-free low-sodium chicken broth, pear juice or combination
- 2 Bosc pears, cored and chopped
- 1 egg, optional
1Over medium heat in a large saucepan or stockpot, sauté olive oil and onions until translucent, about 5 minutes. Add celery and cook for another 5 minutes.
2Add sausage, breaking it up into small, bite-size pieces, and cook until it browns. Add sage, thyme, basil, parsley, salt and pepper.
3Add bread cubes to the pan. Then add chicken broth, pear juice or combination. Cook uncovered over low heat, stirring often until flavors combine, about 5 minutes.
4Add chopped pears to the pan, stirring to combine with bread mixture. Remove from stove and let cool.
5Transfer stuffing to a large baking dish, cover and place in the refrigerator for at least 2 hours.
6About 2 hours before serving, remove stuffing from refrigerator and stir in egg, if desired, until well combined.
7Cover stuffing and bake in 325°F preheated oven for 2 hours (alongside the turkey if there’s room). Baste stuffing periodically with turkey drippings. Remove cover for the last hour and let brown.