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Chudda's Cuisine/Lounge
Nov 09, 2016
6 Comments

BRAZI BITES SAUSAGE STUFFING

Brazi Bites sausage stuffing or dressing is one of the best Thanksgiving recipes you can make this year. It’s so flavorful and delicious! It’s a combination of sweet and savory together and gluten-free!!

BRAZI BITES SAUSAGE STUFFING

The advantage of this recipe besides being gluten-free is that the Brazilian cheese bread has so much flavor!  It is is chewy and crunchy at the same time because we baked it twice! We added Italian sausage, crunchy celery and dried cranberries to the mix and it turned out to be the best stuffing we’ve ever had. Simply delicious!!

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BRAZI BITES SAUSAGE STUFFING
 
Prep time
Cook time
Total time
 
Recipe type: SIDES
Cuisine: AMERICAN
Serves: 6
Ingredients
  • 14 c. Brazi Bites, cooked and cut into cubes (2-3 bags)
  • 8 T. Unsalted butter
  • 2 c. Onions, small diced
  • 1 c. Celery, small diced
  • 2 T. Italian parsley, chopped fine
  • 2 T. Sage, chopped fine
  • 1 T. Kosher salt
  • 1 tsp. Black pepper
  • 1½ lb. Italian sausage
  • 1½ c. Chicken stock
  • 1 c. Dried cranberries
  • 2 T. Dried porcini
Instructions
  1. Cook Brazi Bites per instructions and set aside.
  2. When cooled, cut Brazi Bites into halves or quarters and place onto a baking sheet.
  3. Cook at 400F. Until cheesebread becomes dried/crouton texture, approximately 15-20 min. Set aside.
  4. In a medium saucepan heat butter over medium heat.
  5. Add onions, and celery and saute until soft.
  6. Add Italian parsley and sage and saute for another minute. Season with salt and pepper. Set aside.
  7. In the same pan, Saute the Italian sausage until cooked through and set aside.
  8. Heat chicken stock over low heat and add dried porcini. When it comes to a simmer turn off and let sit for 10-15 min.
  9. To assemble the stuffing:
  10. In a large bowl add the Brazi Bites croutons,sauteed onions and celery mixture and combine. Add the Italian sausage, the chicken stock with porcini and the cranberries.
  11. Mix well. If you feel you need more moisture, add more stock now.
  12. Butter a dish of your choice, (we used a 9 in.pie pan x2) and pour stuffing into the dish.
  13. Bake at 300 for 25-30 minutes until browned and heated through.
  14. Serve alongside your Thanksgiving table!

BRAZI BITES SAUSAGE STUFFING

 

Don’t forget to PIN on your Brazilian cheese bread/Bread/Gluten free boards on PINTEREST!!

BRAZI BITES SAUSAGE STUFFINGBeijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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6 comentários
  1. Kim @ Three Olives Branch - 09/11/2016 - 06h22

    Stuffing is my favorite! This looks so good, I love the flavor combo!

  2. Cricket Plunkett - 09/11/2016 - 06h57

    I love brazi bites, but never thought to make them into a stuffing! I bet that’s cheesy and delicious!

  3. Platter Talk - 09/11/2016 - 07h15

    I love stuffing, any stuffing! Thanks for the recipe.

  4. Sandhya Ramakrishnan - 09/11/2016 - 08h41

    Love all the choices we have to make recipes gluten free. Looks wonderful!

  5. Taylor @ The Girl on Bloor - 09/11/2016 - 09h01

    This stuffing looks absolutely delicious!! Love how easy this looks and the sausage – dying!

    • Hi Taylor!

      This stuffing is so easy and the best part is that it’s gluten free!! We hope you try it!

      Beijos e Tchau!

      Marilyn Chudda

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Instagram @brazilianflairintheusablog
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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