Sunday, November 28, 2010

Dairy and Gluten Free Mushroom and Sausage Dressing or Stuffing

One of my favorite Thanksgiving side dishes is dressing.  This dairy and gluten free version of Mushroom and Sausage Dressing is simply delicious.  It is so full of flavor!

Dairy & Gluten Free Mushroom and Sausage Dressing or Stuffing

1 loaf Udi's Whole Grain Gluten Free Bread
1 loaf Udi's White Sandwich Gluten Free Bread
1/3 cup fresh parsley, chopped
3 tbs fresh sage, chopped
2 tbs fresh thyme, chopped
1 1/2 cups vegan buttery alternative
3 cups onions, chopped
3 cloves garlic, grated
1 cup celery, chopped
1 lb fresh mushrooms, sliced
1 lb sage sausage
6 eggs, lightly beaten
1 to 1 1/2 cups chicken broth

Butter and lightly toast each slice of bread in a skillet over medium heat.
Place toasted slices of bread on a wire rack to cool.
Allow to dry for a few hours.
In a large skillet melt the butter and saute the onions, garlic, celery, and mushrooms until the onions are tender.
Allow the vegetable saute to cool slightly
In a separate skillet fry the sage sausage.
Drain the sage sausage then crumble.
Meanwhile either cube or crumble the bread depending on your preference.
In a large bowl combine the toasted bread, vegetable saute, crumbled sausage, and herbs.
Add the beaten eggs and enough broth to moisten to your preference.
Place into a 9 x 13 baking pan.
Bake at 350 for 30 minutes covered.
Then remove the cover and bake for 30 to 45 minutes or until the top is crusty.


I love getting comments so please let me know what you think!