Thanksgiving is right around the corner. Which means just one thing: Thanksgiving stuffing is soon to reach your plate.
So, if you’re the culinary master mind behind this year’s feast, you’re in the right place.
With this Thanksgiving Stuffing with Andouille Sausage recipe on the menu, you can spice up this traditional dish in a delicious and guilt-free way.
And while you might be thinking: Sausage? In stuffing? Really?
Trust us now, thank us later.
Adding this traditional French sausage into a brown and crispy stuffing will serve up an extra kick you didn’t know you needed.
Plus, the all natural ingredients will allow you to indulge honestly.
Curious to see how it’ll taste?
You’ll just have to try it out for yourself.
- 10 cups unseasoned gluten free white bread (can used regular white bread if you do not have a gluten allergy)
- 1 packages of Charcutnuvo Organic Andouille Sausage | sliced into medallions then cut into 1/4ths
- 5 cups onions | diced
- 2 celery stalks | chopped
- 1/3 cup carrot | chopped
- 2 tbsp. fresh sage | chopped
- 2 tbsp. fresh thyme | chopped
- 2 tbsp. fresh parsley | chopped
- 1/2 cup dried cranberries
- 10 tbsp. butter | divided
- 1 egg | beaten
- 1 cup chicken broth
- Salt and pepper to taste
1. Preheat the oven to 375F. Melt 3 tbsp. of butter and chop 1 tbsp. each of fresh thyme, sage, and parsley. Spread your gluten-free bread onto a large baking sheet and brush the melted butter onto both sides of each slice. Next, season with chopped herbs on both sides.. Move from large baking dish to a cutting board, and chop bread slices into 1inch cubes. Move cubes back onto the large baking sheet and spread evenly. Toast in the oven for about 15-20 minutes, or until golden brown and crisp.. Remove the bread cubes from the oven and let sit on the counter for at least 1 hour.
2. Once your bread has chilled and you’re ready to make the stuffing, preheat the oven to 375F and butter a 9/13in baking dish.
3. Melt 4 tbsp. of butter in a large skillet and over medium heat. Add the onions, celery, and carrots and sauté until softened, about 10 minutes. Add the cranberries and sauté for another 3-5 minutes. Remove mixture from skillet and add to a large bowl.
4. Melt 2 tbsp. butter in the same large skillet, then add chopped Charcutnuvo Organic Andouille Sausage. Sauté for about 5-7 minutes until lightly browned. Remove from the skillet and add to the large bowl with the veggie mixture.
5. Mix in the remaining fresh herbs and bread into the large bowl, then add the egg, chicken broth, and 1 tsp salt and pepper (more to taste), and mix well.
6. Add stuffing mixture to the prepared baking dish then dot with remaining 1 tbsp. butter. Bake until the stuffing is brown and crispy, about 30-40 minutes.
7. Garnish with fresh parsley and enjoy!