No surprise, most of my recipes are healthy alternatives for daily living – going grain-free, dairy-free, sugar-free, and still enjoying it. While I have get to attempt a grain free stuffing, there are certain occasions during the year when I don’t sweat having some sugar. Now, I have seen a couple of gluten-free stuffing mixes that are rice-flour based, (I still try to avoid rice) but I haven’t tested out these brands yet enough to say for sure they’re tasty substitutes.
Anyway, I created this recipe about 5 or 6 years ago, during my first actual attempt at making stuffing for “Friendsgiving” my senior year in college. My apartment hosted for about 20 people or so – our entire group who studied abroad together in Leuven, Belgium for a year. I did the turkeys and the stuffing that year!
To be totally honest, I didn’t even LIKE stuffing before this. I thought it tasted kinda weird and really always placed the mashed potatoes far above stuffing in order of importance on my plate with dinner rolls. But this really is that amazing, and I have thus become a stuffing converter. I make this for every Thanksgiving potluck, every Turkey day since. Even if someone else has stuffing, I HAVE to bring mine, too. It’s just not the same without it!
Even crazier? It’s from an instant stuffing mix!
- 1 bag Pepperidge Farm Herb Stuffing
- 1/4 cup butter
- 1 cup celery chopped
- 1 cup sweet onion chopped
- 2 cup chicken or turkey stock
- 1/14 cup dried cranberries
- 1 cup chopped pecans
- 1 lb ground pork sausage (NOT Italian Style!)
- Preheat oven to 350 degrees. In a large pot (I love using my dutch oven), warm butter until melted, then add the chopped onions and celery. Cook until softened. Add the sausage, breaking the ground pieces apart until fully cooked. Add the chicken stock and bring to a boil.
- Slowly add the package of stuffing mix, and stir thoroughly so that the mixture moistens evenly. Add pecans and dried cranberries, continuing to stir. Transfer mixture to a casserole dish and bake at 350 degrees covered for 20 minutes covered, then 10 minutes uncovered.