GLUTEN-FREE PORK SAGE DRESSING RECIPE

Name: Pork Sage Dressing
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Ingredients: 1/2 cup The Toasted Oat Cherry Streusel Soft Granola .; 3/4 loaf gluten-free bread, cubed; 1/2 cup sweetened dried cranberries; 1/2 medium apple, peeled, cored & chopped; 12 oz pork sausage; 1 shallot, finely diced; 1/4 cup pecans, chopped; 1/4 cup fresh parsley, chopped; 1 1/2 tbsp. fresh sage, finely chopped and divided; 1/2 tbsp. fresh rosemary, finely chopped; 1/2 tsp. fresh thyme, chopped; 1/2 cup chardonnay wine; 2 tbsp. unsalted butter; 1 cup chicken stock; 1 egg, lightly whisked

Gluten-free dressing recipes are either hard to find or hard to perfect, so we went to work in the Bakehouse kitchen.

The Toasted Oat Macadamia Chunk Soft Granola makes the perfect gluten-free crouton for this holiday meal.

Proving our soft granola is the pantry ingredient you never knew you needed, you’ll be back for seconds with this moist, flavor-packed Thanksgiving Day dressing … or stuffing, whichever you prefer!

Pork Sage Dressing

Prep Time45 min
Cook Time55 min
Total Time1 hr 40 min

CUISINE
- American
COURSE
- Side Dish
COOKING METHOD
- Cooking
DIET
- Gluten Free

INGREDIENTS

1/2 cup The Toasted Oat Cherry Streusel Soft Granola.
3/4 loaf gluten-free bread, cubed
1/2 cup sweetened dried cranberries
1/2 medium apple, peeled, cored & chopped
12 oz pork sausage
1 shallot, finely diced
1/4 cup pecans, chopped
1/4 cup fresh parsley, chopped
1 1/2 tbsp. fresh sage, finely chopped and divided
1/2 tbsp. fresh rosemary, finely chopped
1/2 tsp. fresh thyme, chopped
1/2 cup chardonnay wine
2 tbsp. unsalted butter
1 cup chicken stock
1 egg, lightly whisked

INSTRUCTIONS

Preheat oven to 425 degrees Fahrenheit.

Place cubed bread on baking sheet & bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl & add cranberries, granola & chopped apples. Set aside.

Butter 9- by 13-inch casserole dish. Set aside.

Add pork sausage to a large skillet over medium heat. After the sausage begins to brown, add 1 tbsp. sage. Cook sausage until barely cooked through, but do not overcook. [It will be baked, too.]

Using a slotted spoon, remove the sausage from the skillet & add to bowl with bread cubes. Leave sausage drippings in the pan & add shallots. Cook until translucent.

Add pecans, herbs & remaining 1/2 tbsp. sage to skillet. Cook 2 minutes, stirring frequently. Pour shallot-herb mixture into bowl with bread cubes.

Add wine to skillet & scrape browned bits from bottom of pan as it cooks. Add butter & chicken stock. Bring to boil for 3 minutes, remove from heat & pour over the bread cubes in the bowl. Add whisked egg & toss gently until mixture is evenly combined. Pour into prepared baking dish.⠀