Gluten-Free Raisin-Rye Cornbread Sausage Stuffing

Gluten-Free Raisin-Rye Cornbread Sausage Stuffing
14 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
Nutrition
356
18% daily value
12 servings
                                       
                                           
     

Fat

37% 24

Saturated

54% 11

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 3

Carbs

9% 26

Carbs (net)

- 24

Fiber

8% 2

Sugars

- 6

Sugars, added

- 0

Protein

23% 11

Cholesterol

33% 99

Sodium

23% 557

Calcium

9% 93

Magnesium

7% 28

Potassium

8% 364

Iron

11% 2

Zinc

13% 1

Phosphorus

24% 165

Vitamin A

15% 136

Vitamin C

4% 4

Thiamin (B1)

21% 0

Riboflavin (B2)

26% 0

Niacin (B3)

26% 4

Vitamin B6

14% 0

Folate equivalent (total)

17% 67

Folate (food)

- 29

Folic acid

- 22

Vitamin B12

20% 0

Vitamin D

254% 38

Vitamin E

6% 1

Vitamin K

21% 25

Sugar alcohols

- 0

Water

- 96
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