I love stuffing and after a close call last holiday season at a family dinner, I decided it was time to figure out how to make my own side dishes to take along and share. With my own recipe, I don't have to worry that someone will mistakenly tell me foods are gluten-free (Thank you mom Handy for the heads up that day). I can also guard against cross-contamination. Either one of these scnearios would cause me a weeks'worth of misery, and best of all, I get to use up the collection of stale gluten-free bread that I stash in the freezer, making this dish affordable and easy to throw together.
You will need:
Place cubed gluten-free bread on a large cooking sheet and brush with olive oil. Bake at 325 degrees until dry and crispy. When done, place in a large mixing bowl and set aside.
Brown the sausage in a large skillet on medium heat. Add in butter, olive oil, garlic, celery, onion, rosemary, thyme, sage, salt and pepper. Cook for a few minutes until the onions and garlic are softened and you can smell the herbs. Add in your turkey or chicken broth and bring to a simmer. Remove from heat and let cool for a bit.
In a large bowl, beat your three eggs. Pour a cup or more of the warm broth mix into a large measuring cup. Slowly drizzle the warm broth into the beaten eggs. whisking to combine both together. Once both are combined, add the egg / broth combo into the sausage butter combo. Stir well.
Combine your cubed gluten-free bread with your wet mix and toss to combine well. Pour into a medium size baking dish, cover with tin foil and bake at 425 for 20 minutes. Uncover and bake for another 10 minutes or so to brown and crisp on top. A tooth pick should come out clean once it' done.