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My Favorite Gluten Free Stuffing For The Holidays! This one is a keeper and so simple! My husband even made it easily the year during Thanksgiving when I had surgery on my wrist and could not cook...He made the entire gluten-free dinner with my careful instructions of course...
Bob Red Mills Corn Bread Mix - Bake according to instructions the day before *Julian Bakery Paleo Grain Free Bread
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Ingredients
- 1 Pound Pork Breakfast Sausage
- 4 Celery Ribs
- 4 cups chicken stock GFREE Pacific
- 1/4 Cup Chopped Sage Leaves
- Kosher Salt and Black Pepper
- 1/4 Cup Chopped Sage Leaves
- Kosher Salt and Black Pepper
Ingredients
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Instructions
- Bake on 400 preheated oven uncovered for 20 minutes and then cover and bake another 20 to 25 minutes
Recipe Notes
*Since going grain free to this year I had to find a way to make this version too with a grain free bread so that I could enjoy the dressing I love every year during the holidays...
Here's how I made it.....
(8) Slices of Julian Bakery grain free bread melt butter and garlic pepper and brush on bread and toast for about 15 minutes. Break up bread into a bowl and add the sausage and sage as directed above.
Bon Appetit!!
Sue Seward
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
