Gluten-free corn and rye bread stuffing with raisins and sausage (side dish)
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 267, total fat 18 G., saturated fats 8 G., proteins 9 G., carbohydrates 19 G., fiber 2 G., cholesterol 74 mg, sodium 418 mg, sugar 5 G.
Serving size: 1 of 16 servings
Calories 267, total fat 18 G., saturated fats 8 G., proteins 9 G., carbohydrates 19 G., fiber 2 G., cholesterol 74 mg, sodium 418 mg, sugar 5 G.
Make sure to cater to all your guests, including those on a gluten-free diet, and prepare this delicious stuffing for your holiday turkey using gluten-free rye and cornbread. Both types of bread can be found in the gluten-free aisle of supermarkets, but it's best to bake your own cornbread and save the leftovers for this side dish. Serve it with toasted Italian sausage and golden raisins. The stuffing is delicious and moist. It's baked separately from the bird and will serve a large crowd.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g gluten-free rye bread, diced
- 220 g store-bought or homemade gluten-free cornbread, diced
- 450 g raw sweet Italian sausage, casings removed
- 110g unsalted butter, plus extra for greasing
- 1 large onion, chopped
- 2 stalks celery, chopped
- 220 g fresh mushrooms, thinly sliced
- 0.5 cup chicken broth
- 0.5 cups heavy cream
- 2 large eggs, room temperature
- 0.5 cup golden raisins
- 1/4 cup fresh parsley, chopped
- 1.5 tsp cumin
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Cooking the dish according to the recipe:
- Preheat the oven to 160°C (325°F) and spread the rye and cornbread cubes on two rimmed baking sheets. Bake until golden brown, 20-25 minutes. Let cool. Increase the oven temperature to 190°C (355°F).
- Cook the sausage in a skillet over medium heat, breaking it up with a spoon, until browned, 5 minutes. Set aside.
- Grease a 9x13-inch baking dish with butter or spray with gluten-free cooking spray. Melt the butter in a large skillet over medium heat. Add the onion, celery, and mushrooms, season with salt and pepper, and cook until the liquid has evaporated, about 10 minutes. Transfer to a large bowl.
- Add toasted rye and cornbread cubes, browned sausage, and about 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- In a medium bowl, combine the broth, cream, eggs, raisins, parsley, and caraway seeds; pour over the bread mixture and stir to evenly distribute the ingredients and coat the bread.
- Transfer to the prepared baking dish and bake, uncovered, until golden brown, about 30 minutes. Serve immediately.
Author of the recipe - Silvana Nardone is a food writer and nutritionist.
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