Italian Sausage, Mushroom and Chestnut Stuffing with Gluten Free Substitutions

Italian Sausage, Mushroom and Chestnut Stuffing with Gluten Free Substitutions

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces Italian sausage, casings removed
  • 1 tablespoon butter
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 tablespoon butter
  • 4 ounces mushrooms, quartered
  • 2 cloves garlic, chopped
  • 1 tablespoon thyme, chopped
  • 2 tablespoons sage, chopped
  • salt and pepper to taste
  • 1/4 cup white wine or chicken stock
  • 1 handful parsley, chopped
  • 1 cup roasted and peel chestnuts, halved
  • 1 day old loaf Italian bread cut into 3/4 cubes (GF use GF Bread)
  • 2 cups chicken stock, warm

Directions

  1. Heat the oil in a pan over medium heat
  2. Add the sausage and cook until no longer pink, about 8-10 minutes, breaking it apart as you go and set it aside.
  3. Add the butter, onions and celery to the pan and saute until tender, about 10 minutes.
  4. Add the mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and just starting to brown, about 10-12 minutes.
  5. Add the wine, deglaze the pan and simmer until most of the liquid has evaporated.
  6. Mix the sausage, vegetables, parsley, chestnuts and bread in a large bowl and mix in the stock until all of the bread is moist but not soggy.
  7. Pour the mixture into a greased baking dish and cover with foil.
  8. Bake in a preheated 350F oven for 20 minutes.
  9. Remove the foil and continue cooking until the top turns nice and golden brown, about 10 minutes