Not even gluten will stop you from enjoying Thanksgiving with this delicious and gluten-free take on the traditional stuffing. If you're looking for a vegetarian option as well, simply omit the sausage and you are good to go!
Preheat the oven to 350°F/ 180°C and adjust the rack to the middle position. While the oven preheats grease a shallow baking dish with a light coating of butter.
Add the oil then preheat the pot to 375°F/ 190°C (medium- high).
Toast the nut for 2- 3 minutes or until lightly toasted.
Using a slotted spoon, remove the pine nuts and reserve for later use.
Cook the sausage for 3- 4 minutes while breaking it into smaller pieces. Stir frequently.
Transfer the sausage to a bowl or plate and reserve for later use.
Return the pot to the burner, add the oil ad then lower the pot to 350°F/ 175°C (medium).
Cook the aromatics for 5 minutes or until they brown slightly.
Turn off the heat, and add the stuffing ingredients to the pot with the cooked shallots and celery.
Mix until well combined.
Transfer the stuffing to the greased casserole dish and cover with aluminum foil.
Transfer the stuffing to the preheated oven and bake for 15 minutes.
Remove the foil and continue cooking for 10 minutes or until it is golden brown.
Remove the stuffing form the oven and allow it to rest for a few minutes before serving.
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