Gluten-Free Raisin-Rye Cornbread Sausage Stuffing
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 356
- Total Fat
- 24
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 99
- Sodium
- 557
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
Ingredients
1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed
1/2 pound store-bought or homemade gluten-free cornbread, cubed
1 pound sweet Italian sausage meat, casings discarded
1/2 cup (1 stick) unsalted butter, plus additional for greasing
1 large onion, chopped
2 stalks celery, chopped
8 ounces fresh mushrooms, sliced
Salt and pepper
1/2 cup chicken broth
1/2 cup heavy cream
2 large eggs, at room temperature
1/2 cup golden raisins
1/4 cup fresh parsley, chopped
1 1/2 teaspoons caraway seeds
Directions
- Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F.
- Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside.
- Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately.