Gluten Free Stuffing Recipe With Sausage. In a large bowl, toss bread cubes with vegetable mixture. 18oz loaf gluten free white bread, sliced into 1/2 cubes (i like canyon bakehouse mountain white) 1lb gluten free sweet italian sausage (i like johnsonville) 1/2 cup (1 stick) butter;
In a separate bowl, mix the coconut flour, tapioca flour, egg, and bone broth. 1 cup vidalia or other sweet onion, minced; 1/2 tsp celery salt (optional) 1 tsp sea salt.
1/2 tsp celery salt (optional) 1 tsp sea salt.
I’d suggest that the first time you make the stuffing that you only use 1/2 tsp of each basil, oregano, sage, and thyme. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Add onion and celery and cook until the onion is soft and translucent. No other adjustments need to be made to the recipe.
