In my family stuffing is called “dressing” and it’s not really stuffed into the bird at all, rather baked separately in a covered casserole dish. I almost always add sausage to my dressing as it lends tremendous flavor and moisture. This recipe, inspired by the flavors of Tuscany, makes use of Rudi’s fabulous, new packed gluten-free stuffing mix. But if you want to make the whole thing from scratch, cube a loaf of gluten-free bread and let it dry out over night (I’d recommend trying gluten-free foccacia bread).
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour, 15 minutes
- 1/2 cup hazelnuts
- 1 pound link spicy Italian sausage
- 1/4 cup butter
- 1 large onion, diced
- 3 stalks of celery, diced
- 1 fennel bulb, green top cut off and reserved, stem end cut off and discarded, and the bulb diced
- 1/2 cup chopped parsley
- 1/4 cup chopped fennel frond (the green top part)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon each salt and pepper
- 1 package Rudi’s Gluten-Free Savory Herbs Stuffing
- 2 cups turkey stock (or chicken stock)
- ½ cup grated parmesan cheese
Preheat oven to 350 degrees and place hazelnuts on a rimmed baking sheet. Bake until lightly golden brown, about 10-15 minutes. Remove from oven and pour into a clean dish towel. Rub nuts with the towel until the skins peel off. Chop nuts in half and place in a large bowl. Set aside.
Heat a large skillet over a medium flame. Remove sausage from casing and break apart with a spatula. Cook sausage until brown and crumbly and pour into the bowl with the nuts.
Return pan to stove and add butter. When butter has melted add diced onions, celery and fennel and cook, stirring occasionally, until the vegetables are tender and translucent, about 10 minutes. Pour into the bowl with the sausage and nuts.
Add the parsley, chopped fennel frond, rosemary, thyme, salt, pepper and stuffing mix to the bowl and toss to combine. Gently toss stuffing mixture with the cheese and stock and place in a well-greased covered casserole dish (2 quart) and refrigerate until ready to use.
Take stuffing from the refrigerator about 1 hour before you are ready to bake it. Preheat the oven to 400 degrees. Bake stuffing, covered, for 30 minutes. Remove cover from stuffing and bake 15 minutes more, until golden brown on top. Serve immediately.
Founder of A Girl De-Floured, Alison is recipe developer, mom to three great kids, and a celiac: “I always love a good challenge, so right after my positive endoscopy I got straight to work in the kitchen, developing gluten free versions of all my old favorite recipes. Out went the wheat flour and in came a parade of strange sounding ingredients, ancient grains, and new, never-been-touched-by-gluten kitchen equipment. I’m excited to share my recipes with you, whether you are on a gluten free diet or not–there will be plenty of variety for everyone! So come on in to my kitchen where the music is playing, the coffee is hot, the wine is flowing (and the kids and dog are underfoot). It’s a little bit crazy, and a lot messy…but I wouldn’t have it any other way.”