Gluten Free Sausage & Mushroom Stuffing

Sausage, mushrooms, veggies, lots of sage, all of the flavors of stuffing, without the bread. This Sausage Stuffing is a great Thanksgiving side dish that is healthy and full of flavor.

My favorite part of the thanksgiving meal is always stuffing, which is technically dressing. But in the Midwest, we call it all stuffing. This Gluten Free Sausage Stuffing is not getting stuffed inside the turkey, but it is packing all of the flavors that we love with a traditional stuffing.

It is made with Italian sausage, mushrooms to add another meaty component, and lots of herbs. It is easy to make and perfect for those guests that are gluten intolerant or don't want to completely fall off track of their eating at Thanksgiving. It will satisfy that stuffing craving and be just as delicious!

Healthier Swaps for Gluten Free Sausage Stuffing!

To be clear, this sausage stuffing has no bread in it, not even a gluten free alternative. The truth is that a lot of gluten free breads are full of ingredients that are inflammatory and just not good for us. That is why this stuffing is a really great alternative. It has nothing in it that is inflammatory to most everyone, unless you have an allergy. The ingredients are normal and natural whole foods that our bodies love.

• sausage - When shopping for sausage for this dish, you want to find one without any sugar, nitrates, or nitrites. An organic sausage is going to give you that, but still pay attention to the ingredients to make sure there are no preservatives or fillers.
• veggies - All of the vegetables in this dish are ones you want to buy organic if you can. Celery and carrots are heavily sprayed so organic is best to avoid those pesticides on your food.
• dried cherries - dried cherries are hard to find without sunflower oil in them so just do what you can here.
• chicken broth - using bone broth is going to provide more protein and heartiness to the dish. Using an organic brand with no added salt will allow you to control the salt in your dish better. Everything is heavily seasoned so the broth really does not need to be salted.

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Details and Tips!

This side dish is really easy to put together. You will just brown everything in a pan and then finish in the oven.

When you add the broth, allow everything to simmer for 10 minutes or so to give the broth some time to reduce a little bit. Otherwise your dish might be a little runny.

Give the stuffing some time to set up. Everything will stay warm for up to an hour so this is great to throw in the oven whenever you have a break in cooking everything and then setting it aside to set up and cool.

This stuffing is also make ahead friendly! You can put everything together and then throw it in the fridge. Then just bring it to room temperature before you are ready to bake it! You could make this up to 3 days ahead of time.

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I hope you enjoy this sausage stuffing as much we do! It has become one of those traditional sides that we all look forward to for Thanksgiving! Let us know in comments what you think!

Gluten Free Sausage and Mushroom Stuffing

Sausage, mushrooms, celery, carrots, and all of the traditional stuffing spices, without the bread! This stuffing is the perfect side if you are looking for a lighter, healthier option that is gluten free.

• 2 lb Italian sausage
• 1 onion (medium, chopped finely)
• 6 celery stalks (chopped finely)
• 4 carrots (chopped finely)
• 1/2 cup chicken bone broth
• 1 tablespoon dried sage
• ½ tsp dried thyme
• 2 1/2 cups mushrooms (chopped finely)
• ½ cup dried cherries (chopped finely)
• ½ tablespoon garlic (minced)
• 4 tablespoons unsalted butter
• salt (to taste)
• pepper (to taste)

1. Preheat oven to 375 degrees.

2. Melt the butter over medium high heat. Add in the onions, celery, and carrots and cook for 3 minutes. Add in the garlic and cook for another minute until fragrant.

3. Add in the sausage and cook until the sausage is fully cooked, about 10 minutes. Then add in the mushrooms and allow them to begin to soften, just for 3 minutes or so.

4. Add in the sage, thyme, salt, and pepper, allowing the spices to bloom for a minute or two.

5. Add in the cherries, and chicken stock. Bring to a simmer and cook for 10 minutes. The broth should reduce slightly.

6. Place the mixture in a baking dish and cook for 45 minutes.

7. Remove from the oven and allow the stuffing to rest for 30 minutes to set up. It will stay hot for quite a while! Enjoy!

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