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:
- Ali and Jean served DRINKS on Monday, Nov. 16 at The Whole Life Nutrition Kitchen –Sugar-Free Cranberry Orange Punch and Gluten Free Organics– Hot Ginger Lemon Cider
- Karen, Jean and Seamaiden served APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons –Goat Cheese with Cumin and Mint, Gluten Free Organics – Lemon Chili Olives and Spiced Honey Almond Nibbles and Book of Yum– Allergen Free Casein Free Pumpkin Kabocha Soup
- Ali and Shirley served the MAIN COURSE on Wednesday, Nov. 18 at The Whole Life Nutrition Kitchen – Orange Pepper Salmon with Cranberry Sauce and gfe-glutenfreeeasily – Special Turkey Breast.
- Diane, Stephanie, Ali and Shauna will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, The Whole Life Nutrition Kitchen, and Gluten Free Girl
- Karen, Jean and Ali be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics
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
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
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
Cook the sausage until brown. Remove from pan and save.
Dice the celery and onions.
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.
Next add in the cooked pancetta sage sausage and let the flavors combine.
Next add in the bread cubes.
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.
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.
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.
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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