Ingredients

The following ingredients have 12 Servings
  • Corn Bread Sage Biscuits (see separate recipe below)
  • 1 pound loose Italian sausage
  • 4 tablespoons butter
  • 1 large onion (diced)
  • 2 cups celery (diced)
  • 2 eggs
  • 1 teaspoon dried sage or 3 tablespoons fresh sage
  • 4 tablespoons fresh parsley
  • 2 cups chicken broth (heated)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup pine nuts (optional)
  • 2 tablespoons golden raisins (optional)

Instruction

  • Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
  • Allow to cool.
  • Crumble and cook sausage in a medium frying pan. Drain. Set aside.
  • Melt butter in a dutch oven or frying pan.
  • Add onions, celery and cook until softened.
  • Beat eggs and add to bread. Mix.
  • Add sausage into bread.
  • Add herbs.
  • Add bread stuffing in dutch oven or frying pan with celery and onions.
  • Heat broth, but allow to cool to warm.
  • Season with salt and pepper to taste.
  • Refrigerate overnight or for several hours, if you have time.
  • Take out an hour in advance before baking or add more baking time.
  • Put into a baking dish or 10 inch cast iron frying pan.
  • Bake for 25-35 minutes at 375.