Sun dried Tomato and Basil Sausage Stuffing

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Sun dried Tomato and Basil Sausage Stuffing

This recipe was just a thought. I had some unsulphered sundried tomatoes in my cabinet and wanted to create something that tasted like a pizza, but not your typical stuffing. I love fresh basil and so Sun Dried Tomato and Basil Stuffing was born. I made it for my daughter’s classroom feast after I failed to show up for cooking day. (I misread the email, oh well!). I made this recipe two ways, one with polenta to use instead of your classic cornbread and without the polenta. Since I made this for a crowd, I did use the polenta. For my son and I, I set aside some without the polenta. It was fantastic!

I must say, I highly suggest using premade polenta in place of making cornbread. It is moist, you can use less broth and worked well with the homemade gluten free bread cubes I used.

Sundried Tomato and Basil Sausage Stuffing

1 loaf of gluten free bread dried and cubed (I used Breads From Anna
1 organic pre-made polenta (optional)
1 lb of sausage
2 organic celery stalks
1/2 – 1 cup of chopped onions
1 cup of frozen spinach
3/4 cup chopped unsulfured sun dried tomatoes, placed in hot water
4 cups of organic vegetable broth (I used low sodium one from Trader Joe’s)
1/2 cup of Nutritional Yeast
3/4 cup of fresh chopped basil leaves

Preheat oven 350 degrees

1.) Place sun dried tomaotes in hot water for 5-minutes and chop up when wet
2.) Cook up sausage. Once complete, set aside in a bowl
3.) Saute chopped celery and onions.
4.) Once the onions are almost clear, add spinach, 1/2 c sun dried tomatoes and 1/2 c basil
5.) Mix sausage back in with onion mixture.
6.) In a large bowl, mix bread cubes, sausage mixture, nutritional yeast, broth and chopped polenta.
7.) Place mixture in a glass casserole dish and sprinkle rest of fresh basil leaves and sun dried tomotoes

Bake for 40-minutes mixing and adding more water if needed.

Serve and enjoy!

I did use both Herbed Bread Mix and the Yeast-Free bread mix from Breads From Anna (see link above). The Herbed made it taste more like a stuffing, but this is one you can enjoy anytime during the winter season.

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