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The Best Gluten Free Stuffing Recipe (Dairy-Free Option) Recipe

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3.9 from 6 reviews

This gluten free stuffing recipe is a savory and herb-packed holiday side dish featuring sausage, apples, and a blend of fresh herbs. Baked until golden on top and tender in the middle, it’s perfect for Thanksgiving, Christmas, or any festive gathering. The recipe is dairy-free and soy-free, ensuring a delicious and inclusive treat everyone can enjoy.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Bread

  • 1 loaf Canyon Gluten Free Heritage Style Bread, cut into 1 inch cubes

Meat and Eggs

  • 1 lb Italian sausage
  • 2 eggs, whisked

Vegetables and Fruits

  • 1 cup diced onion
  • 1 cup diced celery
  • 1 large apple, cored and diced
  • 4 cloves minced garlic

Fats

  • ⅓ cup ghee (use vegan butter for dairy free!)

Liquids

  • 3 cups chicken broth

Herbs and Seasonings

  • 2 tbsp chopped parsley
  • 1 tbsp chopped fresh rosemary
  • 4 sage leaves, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp sea salt
  • ½ tsp black pepper

Instructions

  1. Preheat and Toast Bread: Preheat your oven to 325°F. Spread the bread cubes on a baking sheet and bake for 10 minutes to lightly toast them. Remove from oven and transfer the toasted bread cubes to a large mixing bowl. Increase the oven temperature to 375°F and grease a 9×13 casserole dish.
  2. Cook the Sausage: In a large skillet over medium heat, cook the Italian sausage for 5-7 minutes or until fully browned and cooked through. Use a slotted spoon to transfer the cooked sausage into the bowl with the toasted bread cubes.
  3. Sauté Vegetables and Herbs: In the same skillet, melt the ghee. Add diced onion, celery, apple, minced garlic, chopped parsley, rosemary, sage, thyme, sea salt, and black pepper. Sauté for 7-8 minutes until the vegetables and apples are tender and fragrant. Pour in the chicken broth and stir to combine all ingredients.
  4. Combine Mixture: Pour the broth and vegetable mixture over the bread and sausage in the mixing bowl. Add the whisked eggs on top. Gently mix everything together, being careful not to overmix to maintain texture.
  5. Bake the Stuffing: Transfer the mixture evenly into the greased casserole dish. Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the top is golden and crisp. Serve warm and enjoy your delicious gluten free stuffing!

Notes

  • Toast bread cubes 1-2 days ahead and store them in an airtight container to save prep time.
  • Chop vegetables and herbs in advance and keep refrigerated until ready to use.
  • Brown the sausage in advance and refrigerate it until assembling the stuffing.
  • Leftovers keep well when covered and refrigerated for up to 3 days. Reheat in the oven to restore the crispy topping.
  • This gluten-free stuffing freezes well—cool completely, wrap tightly, and freeze for up to 2 months.

Find it online: https://allcookedup.com/the-best-gluten-free-stuffing-recipe-dairy-free-option-recipe/