Cut the loaf of gluten-free bread into pieces. Bake the bread in the preheated oven for about 15-20 minutes.
1
Remove the toasted bread from the oven and let it cool.
2
In a large skillet, brown the sausage over medium heat until it is cooked through. Once the sausage is cooked, add the butter to the sausage and let it melt.
3
Add the diced vegetables to the sausage and continue to cook until the vegetables have started to soften.
4
Add the spices (salt, pepper, sage, and thyme) to the sausage and vegetables.
5
In a small bowl, mix the chicken stock and eggs together and whisk until you can no longer see the eggs.
6
In a large mixing bowl, gently fold the toasted gluten-free bread with the sausage and vegetable mixture.
7
Slowly pour the stock and egg mixture into the bread mixture and fold to coat.
8
Transfer the stuffing mix to a baking dish. Cover the baking dish with foil and bake covered for 45 minutes. –
9
After 45 minutes, remove the foil and bake for an additional 15 minutes. Let the stuffing cool slightly before serving.
10
If you enjoyed this gluten-free recipe, there's more. Come join me as I make & bake all the gluten-free recipes for you.