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Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions

Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions

Courtesy of Kathleen Reale of Be Free for Me

Thanksgiving Gluten-Free Stuffing with Sausage, Golden Raisins and Carmelized Onions

Makes 6-8 servings


  • 16 ounces of gluten-free bread (the crustier the bread, the better) cut into ½” cubes.
  • 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
  • ½ dozen eggs, beaten lightly
  • 1 and 1/2 lbs. ground sausage
  • ¼ stick butter, plus extra to butter a baking dish and foil cover
  • 3 chopped leeks (light green and white parts only)
  • 3 cups onions, chopped (about 2 medium)
  • 1 cup carrots, peeled and diced
  • 1 large fresh fennel bulb, trimmed and diced
  • 2 Tbsp. fennel seeds
  • 5 garlic cloves, minced
  • 1 cup golden raisins
  • 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining oregano, sage, marjoram and rosemary)
  • Salt and pepper, to taste


  1. Several hours before starting the recipe, dice up the gluten-free bread. Place it on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.
  2. When ready to cook, preheat oven to 350°F.
  3. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
  4. Increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and remove the sausage to a large bowl.
  5. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Add the chopped fennel bulb, leeks, onions, and carrots and sauté until leeks and onions are brown and soft, around 20 minutes.
  6. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so.
  7. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins and remaining spices.
  8. Add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
  9. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil and butter. Cover the dish (buttered side down) with the tinfoil, and cook for about 40 minutes, or until the stuffing is heated through.
  10. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowly drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).

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