Ingredients

The following ingredients have 16 Servings
  • 1 1/2 pounds gluten-free white bread, cut or torn into 1-inch pieces
  • 1 pound chorizo sausage, squeezed from casings
  • 1 cup butternut squash, diced
  • 1 cup fresh cranberries
  • 2 large celery stalks, thinly sliced
  • 1 large onion, chopped
  • 5 large garlic cloves, minced
  • 10 leaves fresh sage, minced
  • 2 tablespoons dried oregano
  • 2 apples, peeled and thinly sliced crosswise
  • 2 cups gluten-free chicken broth or chicken stock
  • 1/2 cup chopped flat-leaf parsley
  • Cooking spray

Instruction

  • Preheat oven to 250 degrees F.
  • Cut gluten free white bread into 1-inch cubes. Spread onto a baking sheet.
  • Dry gluten free bread cubes in the oven for 30-45 minutes, tossing every 10-12 minutes until crispy.
  • Remove from the oven. Let cool.
  • Cover baking sheet with plastic wrap. Set aside.
  • Preheat oven to 350 degrees F.
  • Cook chorizo in a large sauté pan over medium heat until it starts to brown, stirring often and breaking meat into small chunks, about 5 minutes.
  • Turn down to medium heat. Add butternut squash, cranberries, celery, onion, garlic, sage, and oregano. Cook until softened, about 10 to 15 minutes.
  • Add apples. Stir to mix in. Cook for another 5 minutes.
  • Transfer meat, vegetable, and apple mixture to a very large mixing bowl.
  • Add broth to the pan and stir to loosen any browned bits.
  • Place gluten-free bread cubes into the mixing bowl.
  • Stir in parsley and mix thoroughly.
  • Coat a 9x13 inch baking dish with cooking spray. Spoon stuffing into the baking dish, mounding it.
  • Bake for 45-50 minutes until stuffing is golden brown and the center reaches 160 degrees F. Drape pan with foil if stuffing gets too dark.
  • Remove from oven. Serve immediately.