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Tuscan Style Dressing w/ Sausage, Fennel, & Hazlenuts

2015-08-28
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:15 h

In my family stuffing is called “dressing” and not really stuffed into the bird at all, rather baked separately in a covered casserole dish. I almost always add sausage to my dressing as it lends tremendous flavor and moisture. This recipe, inspired by the flavors of Tuscany, makes use of Rudi’s new pre-packed gluten-free stuffing mix. To make the whole thing from scratch, cube a loaf of gluten-free bread and let it dry out over night (I’d recommend trying gluten-free foccia bread).

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