Gluten-Free Split Pea Soup Stuffing
A creative twist on traditional stuffing that combines savory split pea soup mix with diced ciabatta bread and pan-fried hot dogs. The split peas are simmered into a thick base while onions, celery, and garlic create an aromatic foundation. Diced hot dogs add protein and smoky flavor throughout the bread mixture. Herb seasoning with rosemary, sage, and parsley brings classic stuffing flavors. This hearty side dish works well for casual family dinners or potluck gatherings when you want something different from standard stuffing.
Ingredients
- 1 6-ounce bag Manischewitz Split Pea Soup Mix with Seasoning
- 3 cups water
- ½ cup canola oil
- 2 yellow onions, small dice
- 1 cup celery, small dice
- 4 cubes Dorot Gardens Frozen Garlic
- 1 12-ounce pack hot dogs or Italian sausage, dicedturkey sausage1:1healthy
use diced turkey sausage for leaner protein
- 1 16-ounce ciabatta, medium dicewhole wheat bread1:1healthy
substitute day-old whole wheat bread for more fiber
- 2 ½ cups Manischewitz Vegetable or chicken broth
- 1 egg
- ¼ teaspoon dried rosemary
- ½ teaspoon dried sage
- 2 tablespoons dried parsley
Instructions
- 1
Bring water and split pea soup mix with seasoning to a boil in a four-quart pot
- 2
Lower heat, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking
- 3
Add half cup more water if needed to prevent burning, then set aside
- 4
Heat oil in pan over medium-high heat
- 5
Saute onion and celery for 8 minutes until translucent and starting to brown
- 6
Add garlic and hot dogs, cook 5 minutes until hot dogs are browned
- 7
Preheat oven to 350 degrees Fahrenheit
- 8
Combine ciabatta, vegetable broth, egg, spices, split pea mixture, and onion hot dog mixture in large bowl
- 9
Mix until thoroughly combined
- 10
Spray 9 by 13 inch pan with nonstick cooking spray
- 11
Pour stuffing mixture into prepared pan
- 12
Bake for 1 hour 15 minutes until cooked through and nicely browned on top
- 13
Serve warm
Tips
Stir the split peas every 10 minutes while simmering to prevent them from sticking to the bottom of the pot and burning.
Make sure hot dogs are well-browned before mixing with other ingredients to develop deeper flavor throughout the stuffing.
Let stuffing rest 5-10 minutes after baking before serving to allow it to set up properly and make cutting easier.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble stuffing mixture day before and refrigerate, add 10-15 minutes to baking time
Serve warm as side dish, pairs well with roasted meats or as casual main course
Common Mistakes
Check split peas frequently while simmering to avoid burning on bottom of pot
Do not skip browning the hot dogs to ensure proper flavor development
Substitutions
use diced turkey sausage for leaner protein
FAQ
Can I use fresh herbs instead of dried?
Yes, use 3 times the amount of fresh herbs. Add fresh rosemary and sage during sauteing, fresh parsley at the end of mixing.
What if my split pea mixture is too thick?
Add additional water or broth gradually while simmering. The mixture should be thick but not paste-like before combining with other ingredients.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat in 350F oven for 15-20 minutes or microwave individual portions until heated through.