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Wednesday, November 26, 2014

Gluten Free Chicken Sausage and Apple Harvest Stuffing Stuffed Mushrooms

Here's another Thanksgiving recipe for ya! You can use these as Thanksgiving appetizers or even serve them with dinner as a side. Also, if you aren't fussed with going gluten free you can totally use regular bread for the stuffing. I like using a seeded bread because it gives the stuffing a great nuttiness. There will be leftover stuffing that you can put into a dish and bake at the same time as the stuffed mushrooms. 


About 28 medium to small brown mushrooms, washed and stems removed 
10 slices gluten-free seeded bread, toasted and cut into cubes
1 1/2 cups chicken stock
2 Tbs butter
3 gluten free chicken sausages, casings removed
1/2 cup carrots, chopped small
1/2 cup shallots, chopped small
1 cup celery, chopped small
1/2 cup corn
1/2 cup apple (any kind), skinned and chopped small
1 Tbs fresh sage chopped
1 Tbs fresh parsley chopped
Salt and pepper to taste

Preheat oven to 375f/190c. Line all the mushrooms topside down on a foil lined baking sheet. Bring chicken stock to a boil and add the butter. Stir till butter is melted then turn off heat. In a large frying pan, brown the chicken sausage and break it up into small bits. Once sausage is fully cooked, remove from pan and place onto two layers of paper towel to soak up any grease.
In the same frying pan, add a dab of oil and sauté the carrots, shallots and celery till lightly browned. Season sautéed veggies with a generous pinch of salt and pepper. Now, in a large bowl, combine the chicken stock, bread cubes, cooked sausage, cooked veggies, corn, apple, parsley and sage. That's the stuffing done! (Keep reading)
Spoon stuffing into each mushroom, using the spoon to pack the stuffing down into good sized mounds. Bake for 15 minutes then remove and let cool slightly....then gobble them up! 

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