Sunday Paper Dinner Table: Thanksgiving Day Stuffing

What new Thanksgiving traditions will you be embracing this year?

Thanksgiving Day Stuffing

My favorite part of Thanksgiving has always been the stuffing. My local store sells cubed gluten-free bread for stuffing, but if you can't find any, just get a loaf of gluten-free bread, dice it, and leave it on the counter for a few days to dry out.

Serves 8

Ingredients:

• ¾ cup extra-virgin olive oil, plus more for the baking dish and drizzling
• ¾ pound dry gluten-free bread cubes
• 7 celery stalks, finely chopped (about 1 cup)
• 2 Fuji or Gala apples, cored and finely chopped
• ¾ pound sweet Italian chicken sausage meat removed from casing, finely chopped
• 1 large yellow onion, finely chopped (about 1½ cups)
• 2 large cloves garlic, minced
• 1 teaspoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 teaspoon pink Himalayan salt
• 1 teaspoon fresh ground black pepper
• 2¾ cups chicken stock
• 3 eggs, beaten

Directions:

Preheat the oven to 375°F. Grease a 9 × 11-inch baking dish with olive oil.

In a large bowl, toss together the bread cubes, celery, apples, sausage, and onion until combined.

In another large bowl, combine the garlic, sage, rosemary, thyme, salt, pepper, chicken stock, eggs, and the ¾ cup of olive oil. Whisk together until well combined. Pour this mixture over the bread cube mixture and toss to combine. Pour into the prepared baking dish, and drizzle some olive oil over the top.

Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for another 35 minutes, until golden brown. Serve hot.

Recipe courtesy of TRUE COMFORT: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar Copyright © 2020 by Kristin Cavallari. Published by Rodale Books, an imprint of Penguin Random House.