Stuffing has forever been my favourite part of any holiday meal. My mom used to make the best stuffing with sausage AND bacon, making it hearty, salty, filling, and absolutely perfect in all ways possible. We both loved stuffing so much, that sometimes she would make it on its own as a side dish during the week! We even ate it as a meal on its own sometimes haha
When my mom was diagnosed with celiac disease, she missed out on a lot of the food we used to enjoy together. It took us a few years to figure it out, but once we discovered that the secret to the perfect gluten free stuffing was using bagels instead of bread, it was a game changer. I'm not exactly sure why, but using gluten free bagels instead of gluten free bread made such a difference in the texture and it truly resembled the stuffing we always used to make growing up!
Eating this stuffing reminds me of my mom, and I'm so happy to share this recipe that is a spin off from her original recipe that she used to make me growing up. I hope you love it as much as I do.
Total time: 90 minutes
- 5 gluten free bagels (10 cups when cubed)
- 3 tbsp butter (can use vegan butter to make this recipe dairy free)
- 1/2 lb garlic sausage
- 1/2 lb bacon, sliced 1 cm thick
- 1 medium onion, diced small
- 4 stalks celery, diced/sliced small
- 1 tbsp each of fresh rosemary, thyme and sage, minced
- 1 tsp Umami seasoning
- 2 cups chicken bone broth
- Cut the bagels into 2 inch cubes, or tear them apart. Place them on a baking sheet and leave them on the counter to go stale for at least 8 hours (overnight preferably). Alternatively, place the cubed bagels onto a baking sheet and toast in a 250 degree oven for 30-45 minutes until they are lightly toasted but still have a bit of a fluffy bounce when you squeeze them (we prefer this way).
Set stale/toasted bagel cubes aside in a large heat safe bowl.
- Preheat oven to 350 degrees, and grease a 9 x 12 inch baking dish with butter.
- Heat a large stock pot over medium/high heat on the stove top. Melt the butter, then add the sausage, bacon, onion, celery, fresh herbs and Umami seasoning. Cook on the stove, stirring frequently until the sausage and bacon begins to brown.
- Add the cooked sausage and bacon mixture into the bowl of cubed bagels and mix to combine. Pour the broth evenly over the stuffing, and then stir well until evenly coated.
- Transfer the stuffing to the greased baking dish. Cover with tin foil, then bake for 35-45 minutes, removing the tinfoil at around half way through the cooking time. Option to broil the stuffing for the last 5 minutes of cooking to lightly toast the top!
- Eat, enjoy and feel happy!
Leave a comment