Gluten Free Whole Grain Cracker Dressing
| Prep Time | 30 minutes |
| Cook Time | 75 minutes |
| Servings |
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Ingredients
- 4 packages Sesmark® Rice Thins or Savory Rice Thins - Brown Rice
- 1 tbsp sage , ground
- 1 tbsp thyme , ground
- 1/2 tsp salt
- 1 lb Breakfast Sausage , casings removed (other types of sausage can be substituted)
- 1/2 cup (1 stick) butter (plus more for baking dish)
- 3 cups yellow onion , chopped
- 2 cups celery , ¼” slices
- 1/4 cup apple cider vinegar
- 1 cup chicken stock
- 2 eggs
- 1/2 cup milk
Ingredients
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Instructions
- Preheat oven to 350°. Meanwhile, crush the Sesmark Brown Rice crackers one package at a time in a clear storage bag with a rolling pin (creating half into fine and half into larger crumbs) and then place into a large bowl. Add sage, thyme and salt.
- Cook sausage in a large skillet over medium-high heat, until browned, 8-10 minutes and transfer to large bowl with crackers.
- Heat butter in the same skillet; add onions and celery. Cook, stirring often, until softened and just beginning to brown, about 10 minutes and add to large bowl.
- Return skillet to heat, adding the vinegar; cook scraping up browned bits from bottom of pan, for 1 minute and add to large bowl along with the chicken stock. In a small bowl, whisk together the eggs and milk. Combine all ingredients thoroughly in the bowl and transfer to a 9” x 12” buttered baking dish, cover with foil and bake 35-40 minutes until center is cooked through. Then place under broiler uncovered another 5-10 minutes, until top is browned and crisp. Serve warm.
- Let stand and serve.
Recipe Notes
Do ahead: Dressing can be made 1 day ahead and refrigerated, add 10-15 minutes to baking time.
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