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Stuffing is arguably the best part of Thanksgiving, and with this easy recipe, no one will notice the sausage stuffing is gluten-free!
The Ultimate Gluten-Free Stuffing Recipe
For years, my cranberry sausage apple stuffing has won over my family and friends at the Thanksgiving table. To turn it into something everyone can enjoy, I started serving this gluten-free version, which tastes just as good!
So before you reach for that gluten-free stuffing mix, give this sausage stuffing a try. It’s so simple and yields delicious results that all of your guests will be raving over.
As a Thanksgiving host, I know there can be a lot of pressure to provide a spread of dishes that satisfy everyone. Add a gluten allergy to that mix and it can be downright stressful. It’s why I created an entire gluten-free Thanksgiving menu with recipes everyone will rave over.
My Gluten-Free Thanksgiving Meal Plan
Everything you need for a stress-free, gluten-free holiday!
Inside this eBook, you’ll find 23 gluten-free Thanksgiving recipes. PLUS, done-for-you daily holiday prep, helpful kitchen notes, and hour-by-hour timing instructions for Thanksgiving day.
This book is like hiring a kitchen assistant to plan out an incredibly delicious menu for your family.
I also have an entire post on how to host a successful gluten-free Thanksgiving so you can enjoy the holiday right alongside the ones you love most.
Ingredients
This stuffing recipe uses store-bought gluten-free bread and poultry seasoning to achieve that golden-brown crust and soft, buttery interior we love. It's packed with savory and sweet flavors from Italian sausage, dried rosemary, leeks, celery, tart apple (Granny Smith, Pink Lady, and Fuji are best), and dried cranberries. For the classic consistency, you’ll also need chicken broth or stock.
Best Gluten-Free Bread for Stuffing
The good thing about using gluten-free bread is that most store-bought options have the perfect dry and dense texture for stuffing, so there is more surface area to soak up all the flavors and cooking juices. My top three picks for gluten-free stuffing are Udi’s Soft White, Canyon Bakehouse Mountain White, and Sam’s Choice Gluten-Free White Bread.
How to Make Gluten-Free Stuffing
Making homemade gluten-free sausage stuffing is easy, but crucial steps are involved:
- Make the bread cubes
Toasting the bread in the oven guarantees a good texture and flavor in the stuffing. You can make it the night before and store the cubes in an airtight container. Omit this step if buying gluten-free stuffing cubes. - Cook the sausage
Cook the sausage in a pan for 10 minutes, breaking up the meat with a spatula as it browns. Then transfer it to a plate, keeping the drippings in the pan for extra flavor. - Brown the veggies
Cook the leeks, apples, celery, and poultry seasoning in the sausage drippings until the leeks are tender and browned. - Combine
Add the cranberries, cooked sausage, and toasted bread cubes. Add the broth just enough until the mixture is sticky but not soaking wet. Gluten-free bread is different, so it will absorb a different amount of liquid. Start with ¾ cup and go from there. - Stuff the turkey
If you are taking the traditional route, fill the turkey with half the stuffing (I used a 15 lb turkey) and roast. - Bake in a baking dish
If you prefer to bake your stuffing separately from the turkey, simply add it to a greased baking dish and bake covered with foil for 45 minutes. Remove the foil and keep baking until the top is golden brown.
How to Make Stuffing Ahead
You can easily make this sausage and apple stuffing ahead of time! Prepare it as directed, but don’t bake it. Transfer it to a large bowl or baking dish, cover it tightly, and refrigerate for up to 48 hours. To bake, remove it from the fridge at least 30 minutes before baking. Bake as directed.
More Gluten-Free Thanksgiving Sides
I have no shortage of delicious sides and recipes for Thanksgiving. Some of my favorite dishes are orange juice cranberry sauce, Southern mashed potatoes, deviled eggs, and these easy fall roasted vegetables.
Gluten-Free Sausage Apple Stuffing
Ingredients
- 10 slices gluten-free bread, or 12oz gluten-free stuffing cubes (skip toasting if buying)
- 1 pound Italian sausage, out of the casing
- 6 cups coarsely chopped leeks
- 3 green apples, peeled, cored, and chopped
- 2 cups chopped celery
- 4 teaspoons poultry seasonings
- 2 teaspoons dried rosemary, crushed
- 1 cup dried cranberries
- ¾ to 1 cup chicken stock or broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
For the gluten-free bread cubes:
- Preheat the oven to 300F. With a knife, cube 10 slices of bread into small, even, cubed-shaped pieces.
- Spread the bread cubes in an even layer onto the baking sheet.
- Bake for 10 minutes or until lightly golden, stirring if needed. Remove from the oven and set aside.
For the stuffing:
- Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a spatula as it browns. Remove the sausage from the skillet with a slotted spoon and transfer it to a plate. Keep the drippings in the pan.
- To the same skillet, add the leeks, apples, celery, and poultry seasoning. Cook for 10 minutes until the leeks are softened and golden brown.
- Stir in the cranberries, cooked sausage, and bread cubes. Season with salt and black pepper, and toss to combine before adding the chicken broth. The stuffing is supposed to appear wet and soggy, but as it bakes, the moisture will evaporate, and the mixture will become more cohesive.
- Preheat oven to 350F and grease a 9×13-inch baking dish.
- Transfer the stuffing inside the pan and cover it with foil. Bake, covered for 45 minutes. Remove the foil and bake for an additional 12 to 15 minutes until the top is golden. Remove from oven and keep warm or serve.
To use as stuffing in a turkey:
- Place 4 to 6 cups of the stuffing mixture inside a 12 to 16 lb turkey, about 1 cup for every 2 to 3 lbs. Tie the legs and bake until the turkey thigh reaches an internal temperature of 175F and the breast and stuffing reach 165F.
- Any leftover stuffing can be baked in a separate casserole dish as a side serving.
Katy says
I was looking for a gluten-free version of sausage and apple stuffing and this one is GREAT! Everyone loved the recipe!!
Sharon Seymour says
Is that sweet Italian sausage – the kind with fennel?
Thanks! Excited to try the recipe.
Laura Fuentes says
Yes, that will work perfectly with this recipe.