I know we’ve just moved past Thanksgiving & I hope you can forgive me for posting this gluten free sausage dressing with rosemary thyme focaccia recipe now, but… in all honesty, this recipe just kinda hit me last minute. And if you’re like our family, you likely eat a very similar meal at several holidays events so what I’m saying is, there’s still time, ok!!

I wasn’t really feeling Thanksgiving this year. Anyone else? It’s weird because for me, Thanksgiving is kind of known as my holiday, around here. I’m not saying I’m grinchy about Christmas, I just always remember Thanksgiving as a relaxed holiday. All about food (hello!), no stressing over gifts & spending extra money (ugh). And I’ve carried my favoritism of turkey day well into my adult hood. When we lived in Japan I would stay up until midnight just so I could see the start of the Macy’s Thanksgiving Day parade. If there’s a holiday that has my heart – Thanksgiving is it.

I don’t know if it’s been the move or just the general business of having active kids but the thought of Thanksgiving was pretty overwhelming this year. When your kids are babies, you’re tired. When your kids are big kids, you’re still tired… just in a different way.

I had actually decided I wasn’t going to go all out for Thanksgiving this year. I didn’t want to do the big turkey & all the sides. I wanted to relax. While fun, it’s not exactly the most relaxing day of the year when you’re doing so much cooking. But then, of course, when I headed to the market they didn’t have turkey breasts, only turkeys. And they didn’t have small turkeys, only 14lbers & up so I scooped one up & committed to the big old meal I’d told myself I hadn’t planned on making.

Not only did I end up doing the whole darn turkey, we had a ham. And mash, & sweet potato casserole & green bean casserole & bread & pies & curried butternut squash soup & cranberries & mac & cheese & a charcuterie tray & dressing. Did I mention that? It was like, as soon as I started cutting & chopped, all my enthusiasm for Thanksgiving that had been hiding somewhere in the depths of my mind finally decided to bust out all at once & force me to cook everything that even remotely sounded good. I’d planned to make my traditional grain free stuffing recipe but I was feeling extra carby this year & when I saw that Canyon Bakehouse does a Rosemary & Thyme Focaccia bread, things clicked. So I grabbed a bag & figured I’d give it a go.

I wasn’t disappointed.

The texture & density of the Focaccia bread is actually perfect for dressing. You still need to dry it out in the oven a bit but if you like crunchy bread like I like crunchy bread (a lot) you’re gonna like this.

How to prepare my gluten free sausage with rosemary thyme focaccia

  • PREPARATION TIME: 30 mins
  • COOK TIME: 45 mins
  • TOTAL TIME: 1 hour 15 mins
  • AUTHOR: Trisha

INGREDIENTS

  • 1 loaf Canyon Bakehouse Rosemary Thyme Focaccia, cut into 1 inch squares
  • 1-2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 cup Onion, chopped
  • 2 cups Carrots, chopped
  • 1 cup Celery, chopped
  • 1 lb Breakfast Sausage
  • 1 Tablespoon Fresh Sage, chopped
  • 1 Tablespoon Fresh Rosemary, chopped
  • 2.5 cups Poultry Stock (chicken or turkey)
  • 2 Eggs

INSTRUCTIONS

  1. Preheat the oven to 250.
  2. Spread cut focaccia bread on a baking sheet & coat with olive oil.
  3. Place bread in the oven to dry out for 30-45 minutes. Once it’s dry, set aside & let it cool.
  4. While the focaccia is drying in the oven, make the sausage mixture.
  5. Add butter to a heavy bottom skillet over medium heat.
  6. Saute onions, carrots & celery till soft & remove from pan to a plate.
  7. Add sausage to skillet & crumble until completely cooked.
  8. In a large bowl, add cooled focaccia, veg mixture & sausage mixture plus the fresh herbs.
  9. Beat together the eggs & add to the mixture.
  10. Add broth to the mixture & stir until well combined.
  11. Turn oven temperature up to 350.
  12. Place mixture into a large casserole dish. The more spread out the mixture is, the better it will cook so make sure your dish is not too small.
  13. Bake covered for 30-40 minutes. Then remove the cover & bake until brown for another 10-15.
  14. Remove from oven & serve.
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