Gluten Free Stuffing with Pancetta Sage Sausage Recipe

Stuffing & Turkey with gravy

Welcome to the fourth stop of our Gluten Free Thanksgiving Progressive Dinner Party! I will be serving my Pancetta and  Sage Sausage Stuffing.

Oh how I love sausage stuffing with my turkey on Thanksgiving.  It’s taken me three Novembers but I finally created a gluten free and dairy free stuffing that rivals my old stuffing.  Actually, we think it tastes better.

The trick for me was making my own sausage and bread.  I really like the Herb Bread mix from Breads from Anna.  I’m still working on getting the loaf to hold it’s shape, but when using it to make bread cubes it doesn’t matter what it looks like, just that it tastes great.  I’m going to use this mix to make rolls for Thanksgiving too.  The directions are on their website.

There are a few more stops today on your Gluten Free Thanksgiving Progressive Dinner Party.  Shauna at Gluten Free Girl has made Wild Rice Salad,  Stephanie has made a Slow Cooker Cornbread Stuffing at A Year of Slow Cooking and Ali has made a Pear Pomegranate Salad with Orange Vinaigrette at The Whole Life Nutrition Kitchen are serving up a few more side dishes.

Tomorrow Karen, Jean and Ali be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics.  I hope you will stop by and gather up some more great recipes.

Just in case you missed any previous meals for this Gluten Free Thanksgiving Progressive Dinner Party,  here is the entire list:

We hope to make this a monthly event so I hope you will join us for another Gluten Free Progressive Dinner Party in December.

Now, on to that stuffing recipe.

Gluten Free Stuffing with Pancetta Sage Sausage Recipe

Ingredients: Herb Bread

1 loaf of Herb Bread Cubed and toasted – used Breads From Anna Herb Bread Mix (baked the bread according to directions for bread machine, cut into cubes then baked at 250 degrees for 1 to 1 1/2 hours)

1 organic onion diced

2 stalks of organic celery, leaves included, diced

1 serving of Pancetta Sage Sausage

1 loaf Herb Bread cubed and toasted

1 loaf Herb Bread cubed and toasted

32 oz organic chicken stock – make your own or use Kitchen Basics Don’t substitute broth.

Celtic Sea Salt and Pepper to taste

1-2  tsp ground Sage

2-3 tsp Poultry Seasoning

1 tsp Organic Extra Virgin Olive Oil

1 tsp Earth Balance Natural Buttery Spread Soy Free

Directions:

sausage cooking

Cook the sausage until brown.  Remove from pan and save.

cooked sausage

Dice the celery and onions.

diced onion and celery

Saute the celery and onion in a mixture of olive oil and buttery spread in the pan until transparent.  Now add in the poultry seasoning.

saute celery, onion, add poultry seasoning

Next add in the cooked pancetta sage sausage and let the flavors combine.

sausage, celery, onion, seasoning

Next add in the bread cubes.

bread cubes added

Now add in the chicken stock.  If you made really hard croutons, you’ll want to let it sit on simmer for 15 minutes or so to start to absorb the liquid.  Make sure you taste it to see if you like the balance of spices.  If you like a stronger flavor you may want to add more poultry seasoning.

stock added to stuffing

Transfer the stuffing into a casserole dish.  Bake covered at 350 degrees for 30-45 minutes or until the bread cubes are soft and the liquid has been absorbed.  Uncover and put back into the oven for 20 minutes or until crispy on top.  You can increase the oven temperature to 400 degrees to speed this up.   But if you have other items in the oven for a large Thanksgiving meal you can keep it at 350 degrees.

When you take the casserole out of the oven don’t be tempted to taste it until it cools a little.  You’ll get a bad burn, trust me.

Pancetta Sage Sausage Stuffing Casserole

So yesterday I was reading about Shirley’s Special Turkey Breast she served for our Gluten Free Thanksgiving Progressive Dinner Party.  She was talking about standing at the crockpot with a fork eating the turkey and not letting others have any.  Well, when I tested out this recipe the first time that was exactly what I did.  Of course I should have waited until it cooled more.  It took a while for me to serve anyone else.  I promise this Thanksgiving, I will share my stuffing.  Maybe I should make two.

Substitutions:

If you don’t want to make your own sausage, buy your favorite gluten free sausage.  If it’s not seasoned with sage, just add a little more into the mix.

If you don’t want to make  your own bread cubes there are gluten free ones on the market.  Whole Foods sells a bag that I hear is good.   You can also use your own gluten free bread.  I will warn you that some gluten free breads will not work well for a stuffing so choose carefully.
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18 Responses to Gluten Free Stuffing with Pancetta Sage Sausage Recipe

  1. Karen@Cook4Seasons November 19, 2009 at 2:57 pm #

    This is the recipe I've been most anticipating! It looks delicious and I will definitely add it to the mix. We have an incredible line-up! Thanks again for pulling it all together…

    • Diane November 19, 2009 at 6:47 pm #

      Karen- Thank you, I'm honored. It is really good if I do say so myself. I've been looking forward to making this again and can't wait. I agree with the line-up for our GF Thanksgiving Progressive Dinner Party. So much fun. Can't wait for next month's theme!

  2. Angi November 19, 2009 at 4:55 pm #

    Now I am nervous! I was planning on using Udi’s white bread to make cubes for a stuffing this Thanksgiving. What makes a gluten free bread NOT good for stuffing??? Thank you!

    • Diane November 19, 2009 at 6:50 pm #

      Angi- I'm not sure I can give you a good answer on this one. All of those who are good GF bakers feel free to chime in. I think breads that have a lot of starch flours might not work or stay together. I could be totally wrong. I couldn't find one that I liked the taste until I used the Breads From Anna Mix. She ships it right to your house. I was going for something like I used to make pre-gf. Give your bread a try before Thanksgiving to see if you like it. Better to know now while you have time to change something. Good luck.

  3. Celtic Sea Salt &reg November 20, 2009 at 4:08 pm #

    Thank you so much for mentioning Celtic Sea Salt® in your post and spreading the truth about the benefits of our unrefined high-mineral sea salt. As a family business founded in 1976, we are the ONLY Dr Recommended sea salt on the market. With over 500 doctors supporting our efforts, we have many resources (including gluten-free foods and recipes) on our websites we love to share with our fans.

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    – Celtic Sea Salt ®

    • Diane November 20, 2009 at 4:12 pm #

      Celtic Sea Salt- I use it all the time. Love it! It's in most of my recipes. Thank you for the links.

    • Diane November 20, 2009 at 4:13 pm #

      Celtic Sea Salt- Love it and use it all the time. It's in most of my recipes.

  4. sandy November 21, 2011 at 11:16 am #

    thanks diane for the stuffing recipe, can it be made the day before?

    • Diane Eblin November 21, 2011 at 12:50 pm #

      Sandy yes you can make it the day before if you can stand to not keep eating it once it's done. I can't so I wait.

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