What is Thanksgiving when you have food sensitivities? For me this last year, it was a dry piece of turkey and some canned cranberries, but this recipe is changing that.
Stuffing is the thing that I most look forward to on the holiday table and this gluten free version does not leave me wanting. Savory sausage and sweet dates are complemented by the perfect blend of herbs. And the almond flour gives it that perfect bready texture that you might be craving.
Don’t despair if you aren’t hosting. This recipe is perfect to make ahead of time.
Check out the Butter Rubbed Turkey recipe if you’re in charge of the bird. If you’re a Real Plans subscriber, there are several gluten free gravy recipes as well.
Apple and Sausage Stuffing (DF & GF)
- 2 tsp. sage
- 2 tsp. dried thyme
- 1/4 tsp. dried marjoram
- 1/4 tsp. fresh rosemary
- ground black pepper, to taste
- 1 tbsp. coarse sea salt, plus more to taste
- 2 c almond flour
- 3 eggs
- 2 c chicken stock
- 1 onion
- 3 stalks celery
- 2 apples
- 1/4 c pitted dates
- 3 tbsp. bacon fat, or fat of choice
- 1 lb sweet Italian pork sausage
- Preheat oven to 350F.
- Clean and dice onion and celery. Peel, core, and dice apple. Chop dates finely.
- In a large pan over medium high heat, add the bacon fat. Cook diced onion, celery, apple, herbs, and sea salt until the veggies and apple begin to soften.
- Remove sausage from casing, and add to the saucepan until browned using a wooden spoon to break sausage into tiny pieces. Remove the sausage mixture from the pan and set aside.
- In a large bowl whisk the eggs and stock together. Add the almond flour, chopped dates, and the cooked ingredients and combine well.
- Grease a medium sized casserole dish and press mixture into the dish.
- Bake covered for 45 minutes. For the last 5-15 minutes bake uncovered and allow the top to brown slightly.