This stuffing came about when my husband Michael, daughter Sophie and step-son Luke realized that their well-being improved dramatically when they stayed away from gluten. This is a keeper and we don’t miss our old stuffing one bit.
INGREDIENTS
1 6 oz. box wild rice
1 lb. lose sage pork sausage
2 large onion, diced (about 2 cups)
2 cups diced celery
3 tablespoons fresh sage, chopped
salt and pepper to taste
1 cup homemade turkey broth
DIRECTIONS
Cook wild rice in 2 cups of lightly salted water for 50 min. When done drain and set aside.
In a large saute pan brown sausage until cooked through and lightly browned.
Line a plate with paper towels. When done, remove sausage and drain on plate with paper towels.
Remove all the fat from the saute pan except for 2 tablespoons of fat. Add chopped onions and saute until translucent, about 20 min. Add chopped celery and cook another 5 – 10 min. until celery is barely soft.
In a large bowl mix cooked sausage, onion/celery mixture, chopped sage and turkey broth and salt and pepper to taste.
Spray a 9″x13″ ovenproof dish with pan coating and add the mixture. Bake for 30 min. in a 350 degree oven.
Brampton Inn
http://www.bramptoninn.com
Danielle Hanscom
Bed and Breakfast Foodie
This is such a delicious recipe. We have always made my Grandmothers traditional stuffing- I have to admit, that when my Mom introduced this at christmas, I was skeptical. But it's SO good, maybe even better than my Grandmother's. Even if you aren't allergic to gluten, definitely give this a try. Thanks for posting it Mom!
We are making this stuffing as I type this. Can't wait to eat it with our Thanksgiving Feast!