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Delight Gluten-Free

The authority on gluten-free living.

Wild Mushroom, Leek and Sausage Stuffing

Wild Mushroom, Leek and Sausage Stuffing

The perfect dish for your holiday table packed with flavor.

This recipe is: Gluten-Free, Nut-Free, Soy-Free

Yields: 10

Total Time: 80 mins

Prep Time: 15 mins


Ingredients

  • 6 cups diced gluten-free bread, cut in ½ inch diced pieces
  • 3 tablespoons butter, divided
  • 1 pound sweet Italian sausage, casings removed
  • 3 cups finely sliced leeks (white and light green parts only)
  • 1 pound cremini mushrooms, stems trimmed and thinly sliced
  • ½ pound shiitake mushrooms, stems trimmed and thinly sliced
  • ½ cup sherry wine
  • 1 tablespoon Italian seasoning blend
  • 2 teaspoons salt
  • ½ cup chopped parsley
  • 4 eggs
  • 1½ cups milk
  • 1 cup low-sodium chicken stock
  • 2 cups grated Gruyere cheese, divided

 


Directions
  1. Preheat oven to 350 degrees F. Line a baking sheet with foil and evenly distribute bread pieces on the tray. Bake for 12 to 15 minutes until lightly toasted.
  2. Meanwhile, heat 2 tablespoons butter in a large sauté pan over medium-high heat. Add the sweet Italian sausage and cook, stirring frequently to break up the sausage, for 5 to 7 minutes until browned.
  3. Add remaining butter, leeks, cremini mushrooms and shiitake mushrooms. Cook, stirring often, until the leeks are softened and the mushrooms are lightly golden, about 8 to 10 minutes.
  4. Add in the sherry, Italian seasoning and salt and cook, stirring often, until the liquid is almost fully reduced. Stir in the chopped parsley.
  5. In a large mixing bowl, whisk together eggs, milk, chicken stock and 1 cup grated Gruyere cheese. Stir in the sausage and leek mixture as well as the toasted bread pieces.
  6. Pour the stuffing mixture into a 3-quart casserole dish and sprinkle remaining Gruyere cheese on top. Bake for 45 to 55 minutes until the stuffing is set and golden brown on top.

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