This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish. Check to make sure the sausage is gluten-free.
"Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence." -Erma Bombeck, Author
This dressing was tested with Canyon Bakehouse Gluten Free Seven Grain bread. For those of you having to eat gluten free, this has become a Dr. Gourmet favorite for making breadcrumbs and it works great for this holiday stuffing. There is a great balance with the pork and sage flavors and the richness of the dried mushrooms with broth that brings a lot of rich umami flavor to the stuffing.
Servings: 6 | Serving size: about 1 1/2 cups
Cooking time: 75 minutes
This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe makes great leftovers.
|1 ounce||dried mushrooms|
|1/2 cup||boiling water|
|4 ounces||pork breakfast sausage links (finely diced)|
|1 medium||white onion (finely diced)|
|4 medium||ribs celery (diced)|
|6 Tbsp.||chopped pecans|
|6 slices||whole wheat or gluten free whole grain bread|
|3 Tbsp.||rubbed sage|
|1/2 cup||flat leaf parsley (chopped)|
|fresh ground black pepper to taste|
|2 Tbsp.||2% milk|
Coarsely chop the dried mushrooms into pieces no larger than 1/2 inch.
Place the mushrooms in a small bowl and pour the boiling water over the top. Stir and let stand.
Preheat oven to 325°F.
Place the diced sausage in a large skillet over medium high heat.
Cook for about 3 minutes. Stir frequently.
Add the onions and celery and cook for about 5 minutes, until the onions begin to turn translucent.
Add the mushrooms and the liquid they steeped in and cook until the mushrooms are soft and there's very little liquid. Stir frequently.
Remove from the heat.
Cut the bread into 1/2 inch squares and add to the pan with the sage, parsley, salt, and pepper. Toss the ingredients together.
In a separate small bowl, whisk the egg and milk together until well blended. Add the mixture to the pan with the stuffing and toss to coat well.
Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your stuffing).
Serving size: about 1 1/2 cups
|Calories 157||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 18g||13%|
|Dietary Fiber 3g||14%|
|Vitamin A 7%||Vitamin C 14%|
|Calcium 10%||Iron 11%|
|Vitamin K 109 mcg||Potassium 392 mg|
|Magnesium 40 mg|