Traditional Gluten Free Stuffing or Dressing

Do you know the difference between stuffing and dressing. Stuffing goes in a bird and dressing is cooked in a greased pan. Well Im going to make stuffing today because on Friday's recipe we will be making stuffer ribs like a roast.



Traditional Gluten Free Stuffing or Dressing 
1 lb. Jimmy Dean bulk Sage Sausage
1. 8 Celery Sticks chopped finely about 1 1/2 cups
1 Large Onion Finely Chopped
1 Granny Smith apple finely Chopped
1 teaspoon salt
1 teaspoon pepper
3 to 4 Tablespoons of Poultry Seasoning
½ cup  Olive Oil plus 1 Tablespoon Olive Oil
2 bags of Udi’s Gluten free bread toasted and chopped or torn.

Chop Vegetables, salt and pepper and place in frying pan with 1 Tablespoon olive oil  cook until clear.

Next add Sausage and Cook until completely cooked. DO NOT DRAIN!














Next add meats, spices, and drizzle in olive oil  making sure all is combined evenly.


Now you can do one or two things stuff in a bird or bake in a 13 x 9 pan sprayed with cooking spray.
Next place in the oven covered for 45 minutes however if you make it as dressing add a 1/4 cup broth to keep moist prior to cooking.

Enjoy and Bon Appetit

Sheila