Saturday, December 13, 2014

Holiday Sausage Bread Stuffing {Gluten Free}

For many of us with autoimmune disorders and food allergies, the holidays can be a tough time. Gatherings with friends and family are centered around food, and lots of it. I believe we all share in a sort of quest to make food that we can not only eat, but doesn't make us miss what we can no longer have.

This in mind, this past T-giving I was once again determined to make it an awesome one and try to find better GF options for myself to eat without feeling envious as I looked down the table at what the "normal-food" relatives were eating...and I think I finally found one for the elusive stuffing! (anyone else other than myself look forward more to the stuffing and could forget about the whole 'turkey' thing?).

To help, this year in particular I was armed with a new bread recipe to try, this one being GF, DF, egg, and yeast free. I had to make a few substitutions because of my nightshade allergy and also to keep the overall cost down (cashews are expensive enough!). This bread concoction ended up exceeding my expectations when used for stuffing; the stuffing was so moist and very flavorful. Truthfully, it tastes like the real deal! You won't be disappointed by this, promise! So of course I have to share!

You'll Need:

- celery, diced
- 1 GF bread loaf, cubed (I used this recipe from predominantly paleo for a base, substituting the potato starch w/ 1/4 cup of tapioca starch and 1/4 cup of brown rice flour. I also substituted the flax milk with water, and the avocado oil with light olive oil. It came out better than "regular" bread used for stuffing imho!) Tip: Make the bread the day before you do this recipe to make it easier on yourself.
- 1 shallot, diced
- 3/4 cup chicken broth
- salt & pepper to taste
- 1 lb. link sausage
- regular or extra virgin olive oil
- dried parsley
- 1 garlic clove (not whole bulb)

To Start:

  • cook sausage in pan until cooked through. Remove from heat and cut into bite-sized pieces.
  • heat oven to 350 F
  • saute the celery and shallot in pan on stove with a tablespoon of olive oil until soft, then add garlic until all lightly browned. Remove from heat.
  • in bowl, add the celery and shallot, then mix in the rest of the ingredients. Spoon mix into a glass baking dish and cover with aluminum foil for 30-40 minutes, or until bread is softened & lightly browned


Shared On: vegetarianmama

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