Gluten-Free Apple Sausage Bacon Stuffing
Recipe adapted from Food Network Magazine November 2015. You can use corn bread or regular stuffing as well.
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 1/2 pound sweet Italian sausage, bulk, or casings removed
- 1/2 pound bacon
- 1 onion, finely chopped
- 5 stalks celery, finely chopped
- 2 apples, chopped (leave skins on)
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1 12- ounce bottle hard cider
- 2 1/2 cups chicken broth
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 24 oz. 2 boxes Trader Joe’s Gluten-Free Stuffing mix–do not use the seasoning in the package
- 1 cup walnuts, roughly chopped
- 6 oz. dried sweet cherries, Trader Joe’s – optional
- 2 tablespoons butter
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and bacon and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture, cherries, and parsley, and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with butter.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.