Ingredients
2
eggs
2
tablespoons butter
1
lb bulk pork sausage
1
cup chopped yellow onions
1/2
cup chopped celery
1/4
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ Chicken Broth (from 32-oz carton)
1
loaf (18 oz) soft gluten-free bread, cubed (9 cups)
1
cup shredded Gruyère cheese (4 oz)
1
teaspoon chopped fresh sage leaves
1
teaspoon chopped fresh thyme leaves
Preparation
Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.
