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
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
3/4 to 1 cup chicken stock or broth
1/2 teaspoon salt
1/4 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 1/2-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 3/4 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.