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The day before you plan to make this chop your gluten free bread into square chunks and let them sit out overnight on baking sheets to get dry. We use classic white gluten free bread and sometimes mix it up by also doing another gluten free bread variety.
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Cooking day: Preheat oven to 350 degrees.
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In a large sauce pot over medium heat, cook the sausage until browned, breaking pieces apart with a fork as you go.
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Remove the sausage with a slotted spoon and transfer into a medium bowl; set aside.
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Drain the drippings from the sauce pot leaving only 1/4 cup remaining in the pot.
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Add the apples, onion, and celery to the sauce pot with remaining drippings and cook until celery is tender, about 10-15 min., stirring occasionally; remove from heat.
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Stir in reserved sausage and remaining ingredients, mix well.
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Add 1/2 cup of chicken broth to make it moist.
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Transfer the mixture into a casserole dish.
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Bake in the oven covered for 30 minutes, until you can stick a knife in the middle and it comes out hot.
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Remove the cover and let it cook for 5-15 more minutes to brown the top.
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Enjoy!