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
427
21% daily value
10 servings
                                       
                                           
     

Fat

44% 29

Saturated

65% 13

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 4

Carbs

10% 31

Carbs (net)

- 28

Fiber

10% 3

Sugars

- 7

Sugars, added

- 0

Protein

27% 14

Cholesterol

40% 119

Sodium

28% 669

Calcium

11% 111

Magnesium

8% 33

Potassium

9% 437

Iron

13% 2

Zinc

15% 2

Phosphorus

28% 198

Vitamin A

18% 163

Vitamin C

5% 4

Thiamin (B1)

26% 0

Riboflavin (B2)

31% 0

Niacin (B3)

31% 5

Vitamin B6

17% 0

Folate equivalent (total)

20% 80

Folate (food)

- 35

Folic acid

- 27

Vitamin B12

25% 1

Vitamin D

8% 1

Vitamin E

7% 1

Vitamin K

25% 30
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