Grain-Free Sausage Stuffing

“Oh my gosh. This is GOOD. This is SO GOOD! Liz, this is SO FREAKING GOOD!” -Liz’s friend & Executive Assistant Amy

Did you know you DON’T need bread to make stuffing delicious? Rumor has it that bread-filled “stuffing” was invented by the bread companies to sell cards – Er, boxes of Stovetop.

 

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Grain-Free Sausage Stuffing
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Grain-Free Sausage Stuffing
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Ingredients
  • 2 Tablespoons butter
  • 1 medium yellow onion chopped
  • 3 celery stalks chopped
  • 3-4 medium carrots chopped (optional: toss chopped carrots in 1 Tbs. extra cooking fat and roast at 400° for 15 minutes to concentrate flavor & sweetness; set aside until ready to use)
  • 1 medium green apple chopped
  • 1/4 cup dried cranberries optional
  • 1 pound ground pork
  • 1/2 cup chicken, beef or turkey broth
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • salt and pepper
Servings -4
Prep Time -15minutes
Cook Time -30minutes
Ingredients
  • 2 Tablespoons butter
  • 1 medium yellow onion chopped
  • 3 celery stalks chopped
  • 3-4 medium carrots chopped (optional: toss chopped carrots in 1 Tbs. extra cooking fat and roast at 400° for 15 minutes to concentrate flavor & sweetness; set aside until ready to use)
  • 1 medium green apple chopped
  • 1/4 cup dried cranberries optional
  • 1 pound ground pork
  • 1/2 cup chicken, beef or turkey broth
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • salt and pepper
Servings -4
Prep Time -15minutes
Cook Time -30minutes
Instructions
  1. If desired, roast chopped carrots first (see above)
  2. Melt butter over medium heat in a large skillet.
  3. Add chopped onion, celery, carrots (roasted or not), and apple. Sauté for a super long time, until everything is soft. Stir occasionally so nothing burns, and add more cooking fat if needed.
  4. Once that’s done, add sausage & cook completely until no pink remains.
  5. Add broth, rosemary, thyme, sage and a shake of pepper and mix. Continue to cook until broth has evaporated (approximately 5-10 minutes).
  6. Taste. You may not need more salt thanks to the salty sausage, but taste & see to be sure and add salt if needed.
Recipe Notes

Notes on pork: You can also use 1 lb. crap-free traditional (not spicy, Andouille, or anything else fancy) ground pork sausage. If making your own sausage use this recipe, uncooked.

1 Comment

  1. Amy is right! “Oh my gosh. This is GOOD. This is SO GOOD! Liz, this is SO FREAKING GOOD!”

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