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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Italian Sausage Stuffing

Cummulative Rating

Servings
Makes 12 servings.
Difficulty
Easy

Ingredients

4 packs Vans gluten-free plain waffles
2 Tablespoons extra virgin olive oil
1-1/4 lbs. gf Italian sausage
1 large onion, chopped
2 large celery ribs, chopped
2 large garlic cloves, minced
1 small fennel bulb, chopped
1 Tablespoon finely chopped fresh sage leaves
2 teaspoons fresh thyme, chopped
3 Tablespoons unsalted butter
1 Granny Smith apple, peeled, cored and diced
1-3/4 cups gf Turkey stock or gf Chicken Stock
Salt and freshly ground black pepper.

Directions

Preheat the oven to 425°F. Lightly butter a large casserole dish, set aside.

Remove the frozen waffles from the package and place waffles directly on the rack in the oven for about 3 minutes, flipping over halfway through. (Reduce oven temperature to 350°F.) Transfer waffles to a wire rack to let cool. When waffles are cool, cut waffles into 1/2 inch pieces. Place in a large bowl. Set aside.

In a large skillet, heat the olive oil over medium high heat. Add the gf sausage and cook, breaking up the meat, until browned and no trace of pink remains, about 6-8 minutes. Add the chopped onion, celery, garlic and fennel; sauté until softened, about 5 minutes. Stir in the sage, thyme and butter. Scrape mixture into the bowl containing the bread cubes. Add the diced apple. Gently toss the mixture to combine. Add the gf stock and gently stir to combine. Season with salt and freshly ground black pepper if necessary. Transfer stuffing to prepared casserole dish. Cover loosely with foil and place in the oven at 350°F for 30 minutes. Remove foil and bake for an additional 10 minutes.

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