Gluten-Free Stuffing
This stuffing recipe is a must-have on our Thanksgiving table. These small bites are a fun way to make stuffing as an appetizer. This is made just like our regular stuffing, but we modified the recipe for small bite sized tasters. Made with MinusG's Sandwich Bread Mix and cooked sausage, which adds so much more flavor than most traditional recipes and you'll use minimal salt because of it. If you're looking for egg- and dairy-free, I've included allergy-friendly options in the recipe. Happy Thanksgiving!
Stuffing Bite Ingredients
- 1 bag MinusG Bread Mix (made ahead 1-2 days)
- 1 lb GF pork sausage (Bob Evan’s GF regular or hot sausage) - optional
- 2 c. celery
- 4 onions
- 2 stick butter (for dairy-free, substitute with Earth Balance Buttery Spread)
- salt & pepper to taste (about 1/2 tsp ea or more if omitting sausage)
- dash of sage ground
- pinch of rosemary leaves (ground with a mortar & pestle)
- 4-5 eggs (For egg-free, substitute with “Simply Eggless”, “Just Egg”, flax or chia eggs)
Cranberry Sauce Ingredients
- 1 can of whole cranberry sauce
- 1 Tbsp honey
- 2 tsp dijon mustard
- salt and black pepper to taste
- chopped fresh parsley for serving
Directions
- Make sandwich bread as directed on the bag. (made a day ahead)
- Grease a 13”x9” loaf pan. Set aside to cool.
- Line 2 baking pans(18x13) with parchment paper.
- Brown sausage in a large skillet over medium heat until fully cooked through. Scrape into a large bowl and set aside. Reserve skillet.
- Chop celery and onions into large chunks. Place in a food processor and pulse into chopped-size pieces. Using the same skillet melt butter with celery and onions. Cook about 3-5 minutes, lightly sautéed.
- Meanwhile slice 3/4 of bread into 1” cubed pieces. Add bread cubes, sage, ground rosemary, and sautéed celery and onion mix to the sausage. With a large spoon fold stuffing to mix together. Season with salt & pepper to taste, about 1/2 tsp each or to taste. (Add a little more salt and pepper if omitting the sausage)
- Whisk eggs together and pour over the stuffing. Using your hands, reach down the sides of the bowl and scoop up and turn stuffing over. The bread should feel moist. If it's dry add another egg. Repeat until fully incorporated.
- Preheat to 400° and set oven racks with 4" height between each.
- With a small cookie scoop, scoop the stuffing into 1 1/2" balls and place on the prepared parchment lined pans about 1/2" apart.
- Place pans in the oven.
- Bake 15 minutes. Rotate from top to bottom and bake another 15 minutes. Let cool a touch. Serve warm or at room temp.
- Mix the cranberry sauce ingredients together. Serve with the stuffing bites.
Make Ahead: Stuffing bites can baked 1 day ahead. Remove from the refrigerator and set on baking pans to warm in the oven. (approx 15 minutes at 350° or until desired temp.)
