Sausage Stuffing (gluten free)
  • 1 loaf gluten-free white bread
  • 1 lb pork sausage
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 2 cups chicken stock
  • 2 eggs
  • 1 ½ teaspoons poultry seasoning
  • 4 tablespoons Rich & Creamy MELT, divided
  1. Heat oven to 250 degrees and place bread on center rack and bake for 10-15 minutes until slightly harden.
  2. Chop bread into ¾” cubes.
  3. In a large skillet, crumble sausage and cook until brown.
  4. Remove cooked sausage from pan, leaving drippings behind.
  5. Add 2 tablespoons of MELT to the pan.
  6. Add onion and celery and cook over medium-low heat until tender.
  7. In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. (To prepare in advance, stop here and refrigerate.)
  8. Heat oven to 375 degrees.
  9. Mix eggs into the chicken stock.
  10. Pour this liquid over the bread mixture and gently stir to mix.
  11. Pour from bowl into greased 9”x13” baking pan.
  12. Spoon remaining MELT and sprinkle over the stuffing.
  13. Bake until crispy on top and liquid has all absorbed into the bread, about 35 minutes.


Recipe Categories: Gluten Free, Rich & Creamy MELT Organic Recipes, and Sides.
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