Gluten-Free Sausage And Chestnut Stuffing Recipe

• 4 tablespoons (1/2 stick) unsalted butter
• 1 large onion, chopped
• 2 celery ribs, destringed and chopped
• 1/2 pound ground pork, crumbled
• 1 teaspoon minced sage or 1/2 teaspoon dried sage
• Grated zest of 1/2 lemon
• 2 ounces pancetta, finely chopped
• 2 1/2 cups soft bread crumbs made from day-old rice flour bread
• 1 1/2 to 2 cups gluten-free chicken broth
• 1/2 cup quinoa flakes
• 1 cup ready-to-use roasted chestnuts, cut in half, or 3/4 cup pine nuts
• 1 teaspoon
• 1/4 cup chopped parsley
• Fine sea salt and freshly ground black pepper
• 1/2 teaspoon dried lavender
• 2 teaspoons fresh rosemary leaves, minced
• 2 teaspoons fresh thyme leaves, minced
• 1 teaspoon fresh marjoram leaves, minced

1. Preheat the oven to 375u0b0F.
2. Grease an 8-by-l0-inch oven-to-table baking dish with 2 tablespoons of the butter. Melt the remaining 2 tablespoons butter over medium-low heat in a large skillet. Add the onion and celery, and cook, stirring, until translucent, 7 to 8 minutes. Transfer to a plate. Increase the heat to medium, and add the pork, sage, lemon zest, and pancetta. Saute until the pork loses its pink color, about 7 minutes, breaking it up well. Set aside.
3. Place the breadcrumbs in a large bowl. Drizzle with cups of the chicken broth little by little, tossing at the same time, until evenly moistened. Add the onion and celery, sausage mixture, quinoa flakes, chestnuts, Herbes de Provence Blend, and parsley. Season to taste with salt and pepper, remembering that the chicken broth will contain salt, and mix well.
4. Bake, uncovered, until the top is lightly browned and crunchy, 35 to 40 minutes.

butter, onion, celery, ground pork, sage, lemon, pancetta, bread crumbs, chicken broth, quinoa flakes, readyto, parsley, salt, dried lavender, rosemary, thyme, marjoram

Taken from www.seriouseats.com/recipes/2007/11/gluten-free-sausage-and-chestnut-stuffing-recipes.html (may not work)