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    You are at:Home»Dairy-Free Recipes»Dairy-Free Stuffing with Pecans, Apples, and Sausage

    Dairy-Free Stuffing with Pecans, Apples, and Sausage

    0
    By Alisa Fleming on November 21, 2019 Dairy-Free Recipes, Sides

    I love classic dairy-free stuffing, but sometimes it’s fun to up your game a notch. This flavorful version is spiked with tart apples, crunchy pecans, and rich Italian sausage (with vegan option). For a shortcut, it uses herb-seasoned stuffing cubes. Surprisingly, many brands are egg-free and dairy-free, like Pepperidge Farm Herb Stuffing Mix and Arrowhead Mills Organic Savory Herb Stuffing Mix.

    Dairy-Free Stuffing Recipe with Pecans, Apples, and Sausage (also Egg-Free!)This dairy-free stuffing recipe with photo was shared with us by americanpecan.com.

    Special Diet Notes: Stuffing with Pecans, Apples, and Sausage

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and optionally soy-free.

    For vegan and vegetarian stuffing, you can substitute vegan Italian sausage.

    Dairy-Free Stuffing with Pecans, Apples, and Sausage
     
    Print
    Prep time
    10 mins
    Cook time
    55 mins
    Total time
    1 hour 5 mins
     
    Author: American Pecan Council
    Recipe type: Side
    Cuisine: American
    Serves: 18 servings
    Ingredients
    • 1 pound mild Italian sausage
    • 1 tablespoon olive oil or pecan oil
    • 1 yellow onion, diced
    • 3 celery stalks, chopped
    • 3 garlic cloves, minced
    • 12 ounces dairy-free herb-seasoned cubed stuffing
    • 2 cups tart apples, chopped
    • 1½ cups pecan halves
    • 1 to 1½ cups chicken broth
    • 1½ teaspoons salt
    • ½ teaspoon black pepper
    Instructions
    1. Preheat your oven to 350°F and grease a large casserole dish or 9x13-inch pan.
    2. In a large skillet, brown the sausage, breaking it into crumbles. Drain the sausage on paper towels and discard any excess grease.
    3. Heat the olive or pecan oil in the same pan over medium heat. Add the onion, celery, and garlic and saute for 2 to 3 minutes, or until the onions starting to soften and are fragrant.
    4. In a large bowl, combine the sausage, onion mixture, stuffing cubes, apples, and pecans.
    5. Add 1 cup of broth and stir to combine. If the stuffing mixture is too dry, add up to ½ cup of additional broth, but be careful not to add too much liquid. Season with salt and pepper and stir to combine.
    6. Transfer the stuffing to your prepared baking dish and cover with foil.
    7. Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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