Rachael Ray: Gluten-Free Sausage & Date Stuffing Recipe


Rachael Ray: Gluten-Free Sausage & Date Stuffing

Getting together with friends and family is just part of what makes the holidays so special. But now, more than ever, people have strict dietary requests or needs. If anyone you know has gone gluten-free, don’t let them feel deprived on a holiday that’s all about joy! Grant, a trusty member of Rachael Ray’s culinary staff, shared a recipe that both gluten-free and gluten-loving foodies can enjoy. His Gluten-Free Sausage and Date Stuffing is made with a surprising ingredient that brilliantly and effectively replaces the bread. Whether you’ve given up gluten or not, this is one side dish that will disappear before you can even go back for more.

While you’re at it, check out Grant’s recipe for Nut-Free Pecan Pie. Yes, it’s possible!


To get the recipe, click next page.

Rachael Ray: Gluten-Free Sausage & Date Stuffing Recipe Ingredients

Rachael Ray: Gluten-Free Sausage & Date Stuffing Recipe

Grant shared his Gluten-Free Sausage and Date Stuffing recipe with Rachael Ray, to make Thanksgiving more diet-friendly. (aon / Flickr)

  • 6 tbsp butter – divided
  • 2 onions – chopped
  • 2 tsp salt
  • a few sprigs thyme – chopped
  • handful parsley – chopped
  • 1 12-oz box gluten-free oat cereal (i.e. Cheerios)
  • 1 lb sweet Italian sausage
  • 6 stalks celery – chopped + leafy tops – saved
  • 1 tbsp poultry seasoning
  • 8 leaves sage – chopped
  • 1/2 C dry white wine
  • 1 C pitted dates – sliced into rings
  • 2 1/2 C turkey or chicken stock

Rachael Ray: Gluten-Free Sausage & Date Stuffing Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Butter a 9×13-inch casserole dish, then set aside
  3. Heat a 12-inch, nonstick skillet over medium-low heat
  4. Add the sausage and cook for about 12 minutes, breaking it up as the fat renders out
  5. Remove the sausage to a paper towel-lined plate to drain
  6. Put the empty pan back over the heat and increase to medium-high
  7. Add 4 tbsp butter and the celery and onion once the butter has melted
  8. Cook until softened, then add the thyme, sage, salt, and poultry seasoning
  9. Cook for another minute, then pour in the wine
  10. After a couple minutes letting the wine cook out, add the chopped celery leaves, parsley, and dates, and stir just to combine
  11. Pour the mixture into a large mixing bowl and add the oat cereal and sausage
  12. Pour in the stock and toss until coated
  13. Pour the mixture into the buttered casserole dish
  14. Top with pieces of butter
  15. Place in the oven and cook for 35 minutes


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