Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Author: Angela Roberts
Ingredients
Corn Bread Sage Biscuitssee separate recipe below
1poundloose Italian sausage
4tablespoonsbutter
1large oniondiced
2cupscelerydiced
2eggs
1teaspoondried sage or 3 tablespoons fresh sage
4tablespoonsfresh parsley
2cupschicken brothheated
1teaspoonsalt
1teaspoonblack pepper
1/4cuppine nutsoptional
2tablespoonsgolden raisinsoptional
Instructions
Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
Allow to cool.
Crumble and cook sausage in a medium frying pan. Drain. Set aside.
Melt butter in a dutch oven or frying pan.
Add onions, celery and cook until softened.
Beat eggs and add to bread. Mix.
Add sausage into bread.
Add herbs.
Add bread stuffing in dutch oven or frying pan with celery and onions.
Heat broth, but allow to cool to warm.
Season with salt and pepper to taste.
Refrigerate overnight or for several hours, if you have time.
Take out an hour in advance before baking or add more baking time.
Put into a baking dish or 10 inch cast iron frying pan.