Thanksgiving

Mom’s Stuffing (Gluten Free)

December 23, 2020
5 Stars
Photo by Gabe Schilke
  • Prep time 30 minutes
  • Cook time 30 minutes
  • serves 6-8
Ingredients
  • 1 Onion, diced
  • 1/2 cup Celery, chopped
  • 2 Italian sausage links
  • 1/2 cup Dried cranberries
  • 1 Red or green apple
  • 1/2 cup Pecans, chopped
  • 1/2 cup Mushrooms, sliced
  • 3 Eggs
  • 1/2 cup Chicken stock
  • 2 teaspoons Sage
  • 2 teaspoons Thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 1/2 Loaves of bread, stale or toasted, diced (I used Three Baker's Rye)
In This Recipe
Directions
  1. Brown sausage until cooked through. Remove sausage from pan and set aside.
  2. Add chopped onions, chopped celery, chopped apples, sliced mushrooms and seasonings to the same pan with sausage drippings and sauté until softened. Turn off heat. Add in sausage, pecans, cranberries.
  3. In a medium bowl beat eggs and chicken stock together and add bread. Add sausage and vegetable mixture and combine. Pour into greased casserole dish.
  4. Bake at 350 degrees for about 25-30 minutes (until browned on top).

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