Recipes

Udi’s Fennel and Chicken Sausage Stuffing

 
 
       

 

Ingredients

Serves 6

  • 1 (7.41-ounce) package Udi’s Classic French Dinner rolls, cut into ½ inch cubes
  • 12 ounces chicken-apple sausage, halved lengthwise then chopped into ½ inch pieces
  • 6 tablespoons butter
  • 2 medium fennel bulbs, cored and diced
  • 1 medium onion, diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1½ cups chicken broth
  • 3 large eggs

Directions

  1. Heat oven to 350 degrees. Butter 2-quart baking dish, set aside.
  2. Toast bread on baking sheet until golden brown and crisp, about 20 minutes, tossing bread halfway through.
  3. Heat large nonstick skillet over medium-high heat, add sausage and cook until caramelized, about 6 minutes; remove from pan and set aside. In same skillet, add butter, fennel, onion, thyme and sage. Season with salt and pepper. Cook over medium heat, until softened, about 12 minutes.
  4. Whisk broth and eggs in large bowl. Add bread, sausage and fennel mixture, season with salt and pepper, gently toss to combine.  Pour into prepared baking dish. Cover with foil and bake, 25 minutes. Remove foil; bake 25 minutes more, until golden brown. Let stand 5 minutes before serving.

 

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Recipes

French Canadian Cranberry Pecan Gluten-Free Stuffing

 
 
       

 

Ingredients

Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free. www.livethesmartway.com

This easy stuffing combines traditional French Canadian flavours. Serve this holiday favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch!
Ingredients:
  • 4-6 cups (1000 -1500 mL) of chopped into bite size pieces Udi’s Millet and Chia bread
  • ½ cup (125 mL) each of diced celery, onions and carrots
  • ¼ cup of dried cranberries and pecan pieces
  • 4 slices of gluten free turkey bacon, chopped
  • 1 cup (250 mL) of vegetable or chicken broth
  • 2 tablespoons (30 mL )of olive oil
  • ½ teaspoon(2.5 mL) each of dried sage and thyme
  • Sea salt and fresh black pepper to taste

Directions

  1. Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop bacon into small pieces when cooled.
  2. Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
  3. Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.
  4. Place all of the ingredients either in a greased casserole dish or stuff in turkey. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.
Key Nutritional and Marketing Points:
Gluten Free Dairy Free
Low Glycemic No Added Sugars
High in Fibre Delicious

 

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