0.0 – 0 reviews • Side Dish
| Level: |
Easy |
| Total: |
1 hr 35 min |
| Prep: |
20 min |
| Cook: |
1 hr 15 min |
| Yield: |
10 to 12 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
356 |
| Total Fat |
24 g |
| Saturated Fat |
11 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
2 g |
| Sugar |
6 g |
| Protein |
11 g |
| Cholesterol |
99 mg |
| Sodium |
557 mg |
