Gluten Free Dressing with Fennel and Rosemary Sausage

By Lisa Garza “Gluten Free Foodies”

OMG! I am now a big fan of dressing…no stuffing!! Whatever you call it!
(Don’t tell anyone but I never liked stuffing pre-gluten free living.)
I never understood the big deal with dressing or stuffing … whatever your family calls it. Now I love it! This is really easy and awesome

GLUTEN FREE DRESSING with FENNEL AND ROSEMARY SAUSAGE !

I have been thinking about this the past few days because I considered not making it. I must say that there were a few faces in my family that were kind of bummed that it wasn’t going to be on the menu. So I thought about it and said, what the heck … I’ll figure it out!

So here it goes … my quantity might be off depending on the size of your family but this should serve 4-6 people.

One loaf of Maninis Gluten Free Bread
6-8 stalks of celery
1 large yellow onion
1 large fennel with the spiky top for garnish on top for serving
2 Tbs. thyme
2 Tbs. Italian seasoning
1 tsp. garlic powder
sea salt
black pepper
Uli’s Rosemary Chicken Sausage – 1 package
olive oil
Gluten Free Chicken Broth, I use Kitchen Basics Chicken or Turkey Broth – GF and NO MSG or Trader Joe’s Turkey Broth GF and NO MSG! 

Chop up the loaf of bread into cubes. Put the cubes into a bowl and drizzle the olive oil on top to just slightly coat the bread and mix. Add a pinch of sea salt, black pepper. Mix and add 1/2 Tbs. garlic powder, 1 Tbs of Italian Seasoning and 1 Tbs. of Thyme. Mix well and then put it on to a baking sheet. Bake in the oven for 12-15 minutes at 350 degrees or until golden brown and toasty.

Tip – you can make some extra and put them aside to use as croutons for a salad.

Chop up the onion and saute it in a large pan with olive oil until translucent. Add a pinch of sea salt and black pepper. Take it out and put it into a heat safe bowl. Chop up the celery and fennel and add it to the bowl of hot onions so the flavors will meld.

Use the same pan, and add some more olive oil to the pan to cover the bottom. Remove the casings of the sausage and put it into the pan. Use the spatula to chop the sausage into small pieces as it cooks. Completely cook the sausage over medium heat.

Add the onions, fennel and celery to the cooked sausage. Lower the heat to medium-low and add about 1/2 cup of gluten free chicken broth and let simmer for about 5 minutes. Add the bread and mix well. Add the rest of the seasoning – 1 Tbs. of thyme and Italian seasoning, 1/2 Tbs. of garlic powder. Mix well and slowly add another 1/2 cup to cup of broth until you reach your desired moistness.

This is the part that you can add more or less and where everyone seems to vary on liking “the dressing/stuffing” semi-moist to almost soggy. I will let you make that call from this point. Mix well and continue to cook over medium-low heat covered for about 10-15 minutes. Please note that by covering and letting it simmer it will add moisture to the process so add the broth slowly or use less until it is done cooking.

Put the dressing/stuffing into a serving dish and add the fresh spiky fennel to the top and serve.

Salud! 

Lisa

Happy Thanksgiving!


I MADE A FEW LITTLE CHANGES TO UPDATE MY ABSOLUTE FAVORITE HOLIDAY RECIPE! I NOW HAVE A FAVORITE GLUTEN FREE BREAD THAT IS HEALTHIER FOR US – MANINIS GLUTEN FREE. I HOPE YOU ENJOY THE NEW AND IMPROVED RECIPE! YOU CAN FIND MANINIS ACROSS THE U.S. AT WHOLE FOODS MARKETS. PLEASE GO TO THEIR SITE FOR MORE INFO.

 

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