Thanksgiving Stuffing with Chicken Sausage
Going gluten-free for Thanksgiving doesn't have to be difficult! This traditional recipe is made with your favorite gluten-free bread, low-fat First Fresh Hot Italian Chicken Sausage, crisp Granny Smith apples, and herbs. You can even make this dish a day in advance by leaving out the chicken broth until you're ready to put your stuffing in the oven!
- Cut bread into bite sized pieces. Spread on baking sheet and toast at 350 degrees for 5 to 10 minutes, stirring once, until dry and slightly crunchy, but not brown.
- Cook 1 package First Fresh Chicken Sausage, casings removed, in butter until cooked but not browned. Remove from pan with a slotted spoon.
- In the same pan, cook onions and celery over medium high heat for 3-4 minutes. Add apples, sage, parsley, salt and pepper, and continue to cook for an additional 3 to 4 minutes. Stir in cooked chicken sausage and toasted bread.
- Spread evening in a 9x13 baking dish. Pour chicken broth over top, then sprinkle with cranberries. Bake at 350 degrees for 40 minutes or until liquid has absorbed and top is golden brown.