19
Nov

Grain-Free Sausage Apple Dressing

cornbread-dressing

Thanksgiving is Thanksgiving without stuffing (or dressing) on the table. Watch my new video on my YouTube channel as I show you how to make the grain-free Sausage Apple Stuffing (page 246) from my new cookbook Celebrations. Besides that it's free of grains, gluten, and dairy – sweet sausage, crisp apple, and fresh herbs make this stuffing special.

Watch me make it here!

I am giving you the recipe for the stuffing for free here, but you'll have to grab a copy of the book for the breads! I also give you make-ahead tips for all of my recipes in the book, so you can go into your holiday with ease!

In this video, I use the grain-free Cornbread recipe (page 131) to make a more traditional, but paleo-friendly, Cornbread Dressing. You could use the Blender Bread (page 246) as called for in the recipe for a more savory traditional stuffing! Or substitute in any gluten-free or grain-free bread of your liking.

Don't forget to join my LIVE Thanksgiving Hotline Sunday November 20th at 4pm PT!

cornbread

The recipe for the Cornbread can be found in the Father's Day section of my newest cookbook Danielle Walker's Against all Grain Celebrations with over 125 gluten-free and dairy-free recipes for 12 special occasions throughout the year. Get your copy here.

 

See also:

My Thanksgiving Cooking Timeline

My Thanksgiving Traditions

Thanksgiving Leftover Ideas

Thanksgiving Recipe Roundup

Thanksgiving Shopping Guide 

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Grain-Free Sausage Apple Dressing



AUTHOR:

SERVES: 10 to 12

Ingredients:

  • 1 recipe Skillet “Corn” Bread (page 131 of Celebrations), cooled*
  • 7 tablespoons melted ghee or extra-virgin olive oil
  • 1 tablespoon extra-virgin olive oil
  • 2 ribs celery (leaves included), chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sweet Italian sausage, casings removed and meat crumbled
  • 1 Fuji apple, cored and chopped
  • 1⁄2 cup cremini mushrooms, chopped
  • 3 sprigs parsley, chopped
  • 1 sprig rosemary, needles stripped from stem and chopped
  • 2 sprigs thyme, chopped
    2 fresh sage leaves, chopped
  • 1⁄4 cup unfiltered apple juice or cider
  • 3 eggs, lightly beaten
  • 2 teaspoons fine sea salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 1⁄4 cups turkey or chicken stock

*If you don’t have the book, any grain-free or gluten-free bread will sub in. You want about 6 cups of cubed bread.

Instructions:

  1. Slice the cornbread into 1/2-inch cubes.
  2. Preheat the oven to 300°F. Toss the bread cubes with 5 tablespoons of the melted ghee. Place on a baking sheet and toast in the oven for 30 minutes, turning occasionally, until the cubes are golden brown and slightly dry.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the celery, onion, garlic, sausage, apple, mushrooms, parsley, rosemary, thyme, and sage and sauté for 15 minutes. Add the apple juice and bring to a boil. Remove from the heat.
  4. Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish.
  5. Toss the bread cubes with the sausage mixture, eggs, salt, pepper, and turkey stock.
  6. Transfer the stuffinng to the prepared baking dish and drizzle the remaining 2 tablespoons ghee on top. Cover and bake for 35 minutes. Uncover and bake for 15 minutes, or until the top is golden. Serve hot.


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