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Gluten-Free Spicy Sausage Stuffing

Gluten-Free Spicy Sausage Stuffing

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GF people, we've got ya covered. Now you can have your stuffing and eat it too!MORE+LESS-

Updated September 26, 2017


cups cubed (3/4-inch), lightly packed gluten-free white or whole grain bread


lb gluten-free bulk spicy pork sausage


teaspoon dried thyme leaves

1 1/2

cups Progresso™ chicken broth (from 32-oz carton)

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  • 1

    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Place bread cubes in baking dish.

  • 2

    In 10-inch skillet, cook sausage, celery and onion 5 to 7 minutes over medium-high heat, stirring occasionally, until sausage is no longer pink and vegetables are tender.

  • 3

    Gently toss sausage mixture and thyme into bread cubes until well blended.

  • 4

    In medium bowl, beat chicken broth and eggs with fork or whisk until well mixed. Pour broth mixture over bread cubes; stir until most of broth mixture is absorbed. Cover with foil.

  • 5

    Bake 30 to 35 minutes or until center is hot. Uncover; bake about 15 minutes longer or until top is light golden brown and crisp.

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Substitute gluten-free Italian sausage or gluten-free Italian turkey sausage for the hot pork sausage in this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Spicy Squash and Sausage Stuffing

If you're on the hunt for a healthy take on stuffing, look no further. Made from from grain-free, gluten-free Simple Mills Artisan Bread Mix and Primal Kitchen® Avocado Oil, this stuffing recipe is filled with fall herbs, hearty flavor, and satiating nutrition.

About Simple Mills

Since the early days of experimenting in her kitchen, founder Kaitlin Smith has nurtured Simple Mills into a top natural foods company led by an incredible team of people dedicated to making baked goods with all real food ingredients.

For this fall-inspired recipe, we used Simple Mills Artisan Bread Mix—mad with almond flour, coconut flour, and ground flax. Certified gluten-free, the mix is both tasty and rich in texture. Plus, Simple Mill's Artisan Bread Mix is also free of soy, corn, dairy, GMOs, and all gums and emulsifiers!

Primal Kitchen Avocado Oil

Cold pressed and centrifuge extracted without heat, this amazing high-heat cooking oil is non-GMO Project verified, Certified Paleo, and Whole30-Approved. Use this ideal high-heat cooking oil for all your frying, sautéing, baking, and grilling needs!

Recipe Summary

  • 1 pound breakfast sausage
  • ¾ cup margarine, melted
  • ¾ cup finely diced onion
  • 1 ½ cups chopped celery
  • 8 cups soft bread cubes, divided
  • 3 teaspoons poultry seasoning
  • ¼ teaspoon ground black pepper

Place sausage in a large, deep skillet cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.

Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Recipe Summary

  • 1 (12 ounce) box Barilla Gluten Free Penne
  • 1 clove garlic, peeled and chopped
  • 4 tablespoons extra virgin olive oil
  • 1 pound spicy Italian sausage, casings removed, crumbled
  • 2 teaspoons chopped fresh thyme
  • ½ cup dry white wine
  • 1 (14 ounce) can whole peeled tomatoes, chopped
  • 1 cup water
  • ½ cup grated Romano cheese
  • Salt to taste

Bring a large pot of water to a boil, add salt.

Saute garlic with olive oil in a large skillet over medium heat until slightly yellow. Add sausage and thyme, cook until browned. Deglaze by pouring white wine into the skillet. Scrape up all the browned bits from the bottom until smooth, reduce well. Add tomato and water, season with salt and simmer until reduced, about 10 minutes.

Cook pasta according to the package directions. Drain pasta and toss it with the ragout in a large mixing bowl.

Hy-Vee Recipes and Ideas

For those that like to go bold without a lot of work, pre-packaged stuffing can be made into something magical with a few simple additions.

Recipe Tags

Servings and Ingredients


Things To Grab


Melt butter in a large saucepan. Stir in yellow onion, celery and red onion and cook until softened. Stir in cooked sausage and crushed red pepper flakes.

In large bowl, combine stuffing and 2 cups broth. Stir in sausage mixture. If mixture is too dry, add in another 1/2 cup broth. Transfer to a baking dish.

Bake for 25 to 30 minutes. Remove from oven, stir and bake for another 10 minutes. Top with chopped parsley, if desired.

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