This Gluten-Free Sausage & Apple Stuffing is baked to perfection with savory Italian sausage, tart apples, cranberries, and seasonings for a crowd-pleasing side dish to roasted turkey.
Stuffing is arguably the best part of Thanksgiving, so it’s important not to mess it up. However, if you need a gluten-free version finding a recipe worthy to serve can seem daunting until now.
The Ultimate Gluten-Free Stuffing Recipe
This Cranberry Apple Sausage 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, rosemary, tart apple, and dried cranberries.
So before you reach for that gluten-free stuffing mix, give this recipe a try. It’s so simple and yields delicious results that all of your guests will be raving over.
Gluten-Free Stuffing Ingredients
Here’s everything you need to make this sausage apple stuffing:
- Italian sausage: you can use any sausage in casing, but Italian sausage adds the best flavor.
- butter: used to brown the leeks.
- chopped leeks: adds bulk and a light onion flavor
- tart apples: Granny Smith, Pink Lady, and Fuji are best.
- chopped celery: an aromatic vegetable that no stuffing can be without
- poultry seasonings: another essential ingredient for stuffing
- dried rosemary: compliments the flavors of Italian sausage
- dried cranberries: the sweet component of this dish
- gluten-free bread: the denser and dryer, the better
- chicken stock or broth: use the store-bought cartons or make your own chicken broth
- salt and black pepper: for good measure
How to Make Gluten-Free Bread Cubes
To make gluten-free bread cubes, you will need 8 slices (about 12 ounces) of gluten-free white bread, cubed and toasted. Toasting the bread guarantees a good texture and flavor in the stuffing. Here’s what to do:
- Toast the bread slices in a toaster of 350F oven on a large baking sheet. No buttering is required.
- Allow the bread to sit for 10 minutes to dry out.
- Once cooled, cut or tare each slice into ½-inch cubes.
You can complete this step the night before and store the cubes in an airtight container.
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.
Here are my top three picks for gluten-free stuffing:
How to Make Gluten-Free Stuffing
Making homemade stuffing is easy, but crucial steps are involved, so it bakes into Thanksgiving perfection year after year. Here’s what to do:
Cook the sausage
Remove the sausage from its casing. In a large skillet, cook the sausage over medium-high heat for 10 minutes, breaking up the meat with a spatula as it browns.
Using a slotted spoon, remove the sausage from the skillet and transfer it to a plate. Keep the drippings in the pan.
Brown the veggies
Over medium-high heat, cook the leeks, apples, celery, and poultry seasoning in the sausage drippings. Cook until the leeks are tender and browned.
Add the cranberries, cooked sausage, and toasted bread cubes. Season with salt and black pepper, and toss to combine before adding the chicken broth.
Add the stock
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 making the traditional route, fill the turkey with half the stuffing (I used a 15 lb turkey). Roast as directed or until the thigh reaches an internal temperature of 175F and the breast and stuffing reach 165F. This is where a meat thermometer comes in handy.
Bake in a baking dish
If you prefer to bake stuffing separate from the turkey, simply add it to a greased baking dish, cover with foil, and bake at 350F for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
Can You Make Grain-Free Stuffing?
If you want to make this savory sausage stuffing grain-free, use 1 recipe for my Grain-Free Blender Bread. It has a toasty flavor already and soaks up the liquid and flavor just like regular bread. You’ll also need to toast the bread in a toaster or oven before adding it to the recipe.
You’ll use half the loaf for the recipe below. When making grain-free stuffing be sure to pour the liquid in slowly as the grain-free bread is not as absorbent as other types of bread. You want the mixture to be sticky but not soaking wet.
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 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. Below are a few of my favorite dishes and ones I’m sure will frequent your table year after year:
- Easy Fall Roasted Vegetables
- Orange Juice & Port Cranberry Sauce
- Southern Mashed Potatoes
- Deviled Eggs
- Roasted Fingerling Potatoes
- Almond Flour Biscuits
If you’re looking for the ULTIMATE Thanksgiving Menu to plan out for your guests (with this recipe included!) check out my full Thanksgiving Meal Plan.
In it, you’ll find 20 easy-to-follow recipes in a PDF format, so you can print them all and be ready to host the most epic Thanksgiving ever! Click here for more details.Print
Gluten-Free Sausage Apple Stuffing
This gluten-free Sausage & Apple Stuffing is baked to perfection with savory Italian sausage, tart apples, cranberries, and seasonings for a crowd-pleasing side dish to roasted turkey.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour + 15 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 10 slices gluten-free bread, toasted and cut into pieces
- 1 pound Italian sausage (out of the casing)
- ¼ cup butter
- 6 cups coarsely chopped leeks
- 3 tart apples (like Granny Smith) 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
- Toast the bread slices in a toaster of 350F oven on a large baking sheet. Allow the bread to sit for 10 minutes to dry out.
- Once cooled, cut or tear each slice into ½-inch cubes.
- 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.
- Add just enough broth until the mixture is sticky but not soaking wet. Start with ¾ cup and work your way from there.
- If you are stuffing the turkey, add half the stuffing into the bird and bake until the turkey thigh reaches an internal temperature of 175F and the breast and stuffing reach 165F.
- To bake separately, preheat the oven to 350F and place the stuffing in a greased dish. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden brown.
- Calories: 331
- Sugar: 18.7g
- Sodium: 525mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: gluten free stuffing