GLUTEN-FREE RAISIN-RYE CORNBREAD SAUSAGE STUFFING

Gluten-Free Raisin-Rye Cornbread Sausage Stuffing image

Provided by Silvana Nardone

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 14

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1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed
1/2 pound store-bought or homemade gluten-free cornbread, cubed
1 pound sweet Italian sausage meat, casings discarded
1/2 cup (1 stick) unsalted butter, plus additional for greasing
1 large onion, chopped
2 stalks celery, chopped
8 ounces fresh mushrooms, sliced
Salt and pepper
1/2 cup chicken broth
1/2 cup heavy cream
2 large eggs, at room temperature
1/2 cup golden raisins
1/4 cup fresh parsley, chopped
1 1/2 teaspoons caraway seeds

Steps:

Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F.
Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside.
Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately.