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GLUTEN FREE SKILLET STUFFING

Gluten Free Skillet Stuffing
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★★★★★

5 from 3 reviews

My semi home-made gluten free skillet stuffing will be the hit this Holiday season. This stuffing is bursting with flavor, is moist, and is such a classic side dish. My stuffing is made using a large cast iron skillet and one stock pot. That’s all you need for this perfect recipe.

Ingredients

Scale
  • lery Stalks Finely Chopped
  • 1 Medium Onion Finely Chopped
  • 3 Carrots Finely Chopped
  • 1 32 Ounce Container Chicken Stock
  • 6 Sprigs Fresh Sage
  • 1– 16 Ounce Package Ground Pork
  • 2 Boxes Aleia’s Savory Stuffing
  • Full Stick of Unsalted Butter
  • 2– 5 Ounce Bag of Dried Cranberries

Instructions

  • Finely chop the carrots, celery and onion.
  • Using a large and deep cast iron skillet, turn the stove to medium heat. Once the pan has warmed up, melt 4 tablespoons of butter and add the carrots, celery and onion. Season with salt and pepper.
  • Sautee for about 5-8 minutes or until soft.
  • Once done, remove the veggies and set aside in a dish.
  • On medium heat, add the ground pork sausage, break into small pieces with your wooden spoon, and brown till done. Season well with salt and pepper.
  • Using a large stock pot, add the stock and bring to a boil. Once it has boiled, add the whole stick of butter, turn the heat off, and let it melt. Add the seasoning packet and then remove the pan from the heat.
  • Place the stuffing in large bowl and pour the stock over it. Toss with veggies until everything is combined. Now add the dried cranberries.
  • Add the stuffing to the sausage which should still be in your cast iron skillet.
  • Add the chopped sage to the top.
  • Cover and put in the oven at 350 for about 20 minutes. After 20 minutes, remove the foil for about 10 minutes. You want to create a golden brown surface and a slightly crisp texture on top.
  • If you decide to not use a skillet, then grease an oven safe casserole dish and add the stuffing mixture and bake for the same time.

Notes

  • If you are not a big fan of cranberries, you can leave out or just use 1 5 ounce bag.  The cranberries really do add a great texture to this dish.
  • The stuffing can take anywhere from 30-40 minutes to cook depending on your oven.  If your oven is slow, cook at 350 for 25-30 minutes then remove foil the 5-10 minutes until the top is slightly golden and crunchy.
  • To reheat: place in the oven at 300 degrees F until done.  This could take anywhere from 30 minutes or longer depending how cold it is.
  • Cover well with foil and let cool before placing in the fridge.

Keywords: Gluten Free Skillet Stuffing, Gluten Free Stuffing Recipe, Gluten Free Thanksgiving Side Dish,Gluten Free Christmas Side Dish, Dried Cranberries, Skillet Recipe, Gluten Free Stuffing with Meats and Herbs,

Find it online: https://glutenfreefromhome.com/gluten-free-skillet-stuffing/