I love stuffing… but I guess technically it’s really dressing. Well, whatever you call it, the savory bread pudding of sorts is something I look forward to on Thanksgiving. Thankfully if you are gluten free, you can still enjoy this dish, simply by using gluten free bread in place of regular bread. I particularly like mine with sauge and lots of vegetables. This Sage Sausage Stuffing is chockful of savory sage sausage and vegetables including carrots, celery, mushrooms, and kale to incorporate more vegetables in your holiday menu…
- 2 loaves of bread, cubed {or gluten free bread/bagels}
- 8 tablespoons (1 stick) butter
- 1 1/2 pounds sage sausage, removed from casing
- 1 large onion, finely chopped
- 4 large stalks celery, finely chopped
- 1 cup finely diced carrots
- 1 cup sliced mushrooms
- 1/2 cup finely diced kale
- 2 cloves garlic, minced
- 1/4 cup minced fresh sage leaves
- 4 cups low-sodium chicken broth
- 3 whole eggs
- 1/4 cup minced parsley leaves
- Kosher salt and freshly ground black pepper
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Preheat oven to 350 degrees. Place cubed bread on 2 baking sheets and place in oven to toast and dry out for about 5-10 minutes. Remove from oven and set aside. Keep oven oven at 350 degrees.
I'm awful – I like my stuffing/dressing heavy on the bread. Although I guess the veggies are important, because I'm realizing I'm not a fan of all-bread stuffing.