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Apple & Sausage Stuffing

Cummulative Rating

Servings
Makes 10-12 servings.
Difficulty
Easy

Ingredients

2 boxes of Van’s gluten-free waffles, thawed
1 Tablespoon extra virigin olive oil
1-1/2 lbs. gluten-free Italian sausage, bulk
6 Tablespoons unsalted butter
2 Granny Smith apples, peeled, cored and finely chopped
1 medium onion, chopped
2 large celery ribs, chopped
1/2 cup Italian parlsey, chopped
1 Tablespoon fresh sage, chopped
1-1/2 teaspoons fresh thyme, chopped
1/2 cup dried cranberries
1/2 cup gluten-free chicken stock
1 teaspoon salt
Freshly ground black pepper

Directions

Preheat the oven to 300 degrees F. Cut the waffles into cubes and spread onto 2 large baking sheets. Bake until browned and dry, stirring occasionally, about 20-30 minutes. Transfer to a large bowl.

Heat the olive oil in a large skillet over medium high heat. Brown the sausage, stirring and pressing with a fork to break up any lumps. When the sausage is just cooked through transfer the sausage using a slotted spoon to the bread cubes. Pour off any remaining fat from the skillet.

Melt the butter in the same skillet over low heat. Add the apple, onions and celery to the skillet and saute until the vegetables begin to soften, about 5 minutes. Stir in the parsley, sage and thyme. Cook for another 2-3 minutes. Add the vegetable mixture and cranberries to the bread and sausage and toss gently. Add the chicken stock and gently toss to incorporate. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer the stuffing to a large casserole dish, cover and bake for 1 hour at 325 degrees F.

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