This is truly a testy recipe for gluten-free stuffing. I like to use Udi bread. However, there are many gluten-free bread varieties on the market today. Take your pick and use the bread of your choice.
2 loaves of Udi’s Gluten-Free Bread
1/4 cup of fresh flat-leaf parsley
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup of unsalted butter or margarine
1 large onion
1/2 cup of chopped fresh fennel
1/2 cup of chopped celery
1/2 cup of chopped carrots
1/2 cup of chopped mushrooms
2 Granny Smith apples, unpeeled, cored and large-diced
2 large eggs, lightly beaten
1 cup low sodium chicken broth
1/2 cup heavy cream
2 tablespoons minced garlic (about four cloves)
Preheat the oven to 300 degrees F.
Butter the bread, chop in squares. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large sauté pan, melt the butter and add the onions, carrots, celery, apples, mushrooms, parsley, salt, and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish.
Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.