Gluten Free Sausage Stuffing provides all the comfort flavors of stuffing without the gluten. The savory and deep flavors of sausage, dried fruit, sauteed veggies, herbs and broth come together beautifully to deliver an elevated stuffing experience without the gluten.
Stuffing is such a quintessential Thanksgiving side dish, but I didn't always love it. It wasn't until I was in my 20s when I discovered that stuffing didn't have to be a flavorless mushy mess that came from a box. I learned that stuffing could be flavorful, it could have texture and it could be a dish that stood on its own. Like turkey, homemade stuffing made with sausage, veggies, fruits and herbs could fill the house with mouth watering aromas and also taste just as good. I can't even remember the last time I put stuffing inside of a turkey, but I still make stuffing every Thanksgiving. In fact, it's my daughter's favorite Thanksgiving side dish. She doesn't eat gluten, so I've adjusted my stuffing recipe into this gluten free sausage stuffing recipe. And it's so good that no one else misses the gluten either.
Ingredients
- Loaf gluten free bread
- Ground sausage
- Onion
- Celery
- Apple
- Dried fruit such as cranberries or tart cherries
- Sage
- Thyme
- Parsley
- Turkey juice or broth of choice
- Salted butter
- Salt
See recipe card for quantities.
Substitutions
- Turkey juice - if you don't have juice from the turkey available, substitute your favorite stock. Often, I use veggie stock as I always have that on hand, but you can also use chicken stock or any other flavor of stock.
- Gluten Free Bread - if you're in a super time crunch, you can also use gluten free croutons. Use the largest size and the same 16 ounce weight, which is approximately 8 cups lightly packed.
- Fresh Herbs - you can substitute dried herbs for the fresh herbs. For the sage, use 1 tablespoon of dried sage. For the rosemary, use 2 teaspoons of dried rosemary. For the thyme, use 1 and ½ teaspoons of dried thyme. For the parsley, use 3 tablespoons for cooking and 1 tablespoon as garnish.
- Ground sausage - for the ground sausage, you can use any type of sausage. I like the Jimmy Dean's Sage flavor of pork sausage, but usually that's the first sold out flavor of sausage in the grocery store. You can also use fresh ground sausage, including turkey sausage if you want to stay with the turkey theme.
Storage
Store any leftover sausage stuffing in an airtight container in the refrigerator for 3-4 days
Next Level Tips
- Thanksgiving day can be very busy. You can do all the chopping for this recipethe day before. In addition, you can cook the sausage and veggies the day before as well.
- I definitely recommend using fresh herbs where possible, but dried herbs also work in this recipe.
- Experiment with the dried fruit. Dried cranberries taste great, but dried tart cherries are so much more interesting.
FAQ
Yes, absolutely. You can substitute the same 16 ounce weight of gluten bread or 8 cups lightly packed.
Pairing
These are my favorite dishes to serve with [this recipe]:
Gluten Free Sausage Stuffing
Ingredients
- 16 ounce loaf of gluten free bread (stale) left out overnight
- 1 pound ground sausage
- 1 medium onion (approx. 1.5 cups) diced
- 1 cup celery diced
- ¼ cup fresh sage (loosely packed) finely chopped
- 2 tablespoon fresh thyme (loosely packed) finely chopped
- ¼ cup plus 2 tablespoon fresh parsley (separated) finely chopped
- 1 cup dried fruit (cranberries or tart cherries) chopped
- 1 medium apple diced
- 1 teaspoon salt
- 1 cup turkey juice (or any broth of choice)
- 4 tablespoon salted butter melted
Instructions
- Leave bread out overnight uncovered on a plate to become hard.
- Preheat oven to 350℉. Spray 9x13 pan with cooking spray.
- Cut bread into small cubes and add to 9x13 pan.
- Cook sausage and onions in a pan on the stove on medium-high heat until the sausage is browned and cooked through.
- Add the celery, sage, thyme, rosemary and salt to the sausage and onions and cook for 3 minutes for celery to soften and spices to combine.
- Add the sausage mixture on top of the bread crumbs in the 9x13 pan.
- Add the apple, dried fruit and ¼ cup of parsley on top of sausage.
- Mix stuffing mixture together so ingredients are evenly distributed in the 9x13 pan.
- Take 1 cup of broth from leftover turkey juices (or any broth of choice) and slowly pour it over the stuffing mixture taking extra care to soak all exposed bread cubes.
- Melt 4 tablespoons of butter in the microwave and pour over the stuffing mixture taking extra care to pour over all exposed bread cubes.
- Cover the 9x13 pan with aluminum foil and bake covered for 30 minutes. After 30 minutes, remove the cover and bake for an additional 15-20 minutes until the exposed bread is golden and crispy. [Check after 15 minutes and bake an additional 5 minutes if needed.]
- Sprinkle 2 tablespoons of fresh parsley over cooked stuffing and serve.
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