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This is a labor-intensive recipe, so don’t yell at me for not warning you. But, if you have time, it’s so, so good. You can make the sausage crumbles, cornbread, wild rice, and vegetable sauté a day or two ahead.
This makes a LOT, so I bake it in smaller pans and freeze some for later.
One of my friends made a cornbread and sausage stuffing for Thanksgiving and I thought, “Oh, man, I would love that but I could never eat it” (because of the gluten and the sodium). But it kept nagging at me until I realized… I could make low-sodium cornbread and the pork sausage from my book The Migraine Relief Plan, and just adapt my existing wild rice stuffing. So, here you go!
Low-sodium cornbread and sausage stuffing | Gluten-free
- 1 cups wild rice (160 g)
- 2 tablespoons olive oil (extra virgin)
- 2 stalks celery diced
- 2-1/2 cups onions 1 medium, diced
- 2 cups mushrooms cremini or button (5-8 ounce package, use what you can find)
- 1-1/2 teaspoons thyme (dried) crushed
- 1-1/2 teaspoons rosemary (dried) crushed
- 1-1/2 teaspoons black pepper
- 1-1/2 teaspoons sage (dried)
- 6 cups bread (gluten-free, cubed) half pan of the linked cornbread recipe, cubed
- 2 apples large, Rome Beauty or Honeycrisp
- 1 cups currants raisins, omit for migraine diet
- 1 cups pecans optional, can use pepitas for migraine diet or omit
- 4 cups vegetable stock (low-sodium) chicken or turkey stock, no salt added
Pork sausage crumbles from The Migraine Relief Plan
- 1 pound pork (ground) 85 percent lean
- 1 teaspoons thyme (dried)
- 1 teaspoons garlic powder
- 1 teaspoons sage (dried)
- 1 teaspoons smoked paprika
- 1/2 teaspoons nutmeg (dried)
- 1/4 teaspoons white pepper
- 1/4 teaspoons cayenne pepper
- Cook wild rice with 2 cups filtered water. Bring to a boil, then cover and simmer for 45-50 minutes until tender. Let cool and set aside. This can be done up to two days ahead.
- Heat olive oil in large sauté pan until shimmering. Swirl pan to coat. Sauté celery, onions, mushrooms, and seasonings about 15 minutes, until golden brown and all moisture has evaporated from the pan. This can be done up to two days ahead.
- Make the sausage crumbles: Whisk all the herbs and spices together and work into the pork in a large bowl with your fingers. Cook over medium heat, breaking up the meat, until no longer pink. Drain on paper towels. This can be done up to two days ahead.
- Preheat oven to 350F/180C/gas mark 4. Spray or oil a 9" X 13" baking pan or several smaller pans if you wish to freeze some.
- In a large bowl, combine wild rice, vegetable mixture, pork sausage crumbles, cubed cornbread, apple, raisins, and pecans, adding just enough vegetable or chicken stock to moisten the bread without it being soggy. Spread into the baking dish.
- Bake for 35-45 minutes until golden brown on top. Leftover stuffing can be frozen.