Stuffing is the thing I look forward to most around the holidays. Like how Buddy the Elf says smiling is his favorite, stuffing is my favorite. When I went gluten free, it was one that I was most bummed to miss out on. Little did I realize how easy it was to use gluten free bread to make an amazing stuffing recipe – and that’s how this gluten free sausage, apple, and cranberry stuffing came to be.
Before my gluten free days, this was the recipe I used for stuffing, and that is what this recipe is based on. I’ve edited some things to perfect it and the result is truly delicious (or truly outrageous, for all you Jem fans out there). But really, no one will be able to tell it’s gluten free.
For this recipe, it’s best to use stale bread. I usually set it out for a couple hours before I toast it in the oven, but setting it out longer is fine too. The gluten free bread I typically use is Franz Gluten Free 7 Grain as I think it has a good texture and taste, but if you have a favorite gluten free bread you like it would likely work just fine in this recipe.
One of the best parts of this recipe is the FRESH herbs. Don’t try and use dried herbs, it’s just not the same. Seriously. You’ll be able to tell the difference when you’re mixing the herbs and celery in with the sausage. It smells absolutely amazing.
Other tips for this recipe:
– The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
– The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Fuji work well.
– Don’t use fresh cranberries. I made that mistake, and it did not work out well. Dried cranberries are the way to go, preferably ones that are not sweetened with sugar as that can make the dish slightly too sweet (in my opinion).
– The texture of the stuffing ends up being slightly dry. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.
And that’s it! It really is the only gluten free stuffing recipe you’ll ever need. Winner, winner, stuffing dinner.
In need of other recipes to serve at your family gathering? I’ve got several ideas for you:
– Easy Ground Beef & Bean Dip
– Oven Roasted Kabocha Squash Soup with Coconut Milk
– Baked Apples with Ginger, Dates, and Pecans
If you try this Gluten Free Stuffing recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
Pin this Gluten Free Sausage, Apple, and Cranberry Stuffing for later!
Recipe for Gluten Free Sausage, Apple, and Cranberry Stuffing
Gluten Free Sausage, Apple, and Cranberry Stuffing
- 5.5 cups cubed gluten free bread
- 1 pound mild pork breakfast sausage
- 1.5 cups onion diced
- 3/4 cup chopped celery 2-3 stalks
- 1.5 tsp fresh thyme leaves
- 12 fresh sage leaves medium sized, chopped into small pieces
- 4.5 tsp fresh rosemary leaves finely chopped
- 3/4 cup dried cranberries coarsely chopped
- 1 apple cored and diced
- 1/2 cup water chestnuts diced
- 1/3 cup fresh parsley minced
- 4 tablespoons butter melted (plus more to grease dish)
- 1 cup chicken or turkey stock
- One large sheet pan
- One large pan for cooking on the stove
- One wooden spoon or spatula
- One large mixing bowl
- One 9x13 casserole dish
- Aluminum foil
Preheat oven to 300 degrees F.
Grease a 9x13 casserole dish with some butter, until bottom and all sides are lightly covered. Set dish aside.
Once oven has come to temperature, place the cubed bread on the sheet pan and bake in oven for 25 minutes, flipping or stirring as needed, until bread is no longer soft and is starting to brown slightly.
Once bread is done toasting, place into a large mixing bowl. Set aside.
Change the temperature of the oven to 350 degrees F.
Place sausage and onion in pan on the stove and cook with a wooden spoon or spatula until sausage is no longer pink and onions are cooked through.
Once sausage and onion are done cooking, toss in the sage, rosemary, thyme, and celery, cooking for 2 to 3 minutes until herbs are fragrant.
Pour sausage mixture over the bread in the mixing bowl. Toss in cranberries, apple, water chestnuts, and parsley, then mix with wooden spoon until well combined.
Pour mixture into greased casserole dish, and pour butter then stock even over the mixture.
Cover the dish with aluminum foil and place in the oven, setting the timer for 25 minutes.
Once timer goes off, take the dish out, stir, then recover with foil and place back in the oven for 15 minutes.
After the timer goes off a second time, take dish out of the oven, stir, then place back in the oven for 15 more minutes, this time uncovered.
Remove dish from oven once timer goes off, letting sit 5-10 minutes to cool slightly before eating.
***If you wish to make this dish ahead of time, cook all the way through step 8. Then place the sausage mixture into the greased casserole dish and pour 1 tablespoon of butter over it evenly. Wait for it to cool, then cover with plastic wrap and place in fridge overnight. Once ready to cook, take the dish out of the fridge and bring to room temperature. Pour the remaining 3 tablespoons of butter and the stock over and cook as directed above.
- It is best to use day old bread for this recipe, or bread that has been sitting out for a couple hours. If you use fresh bread, you may need to toast it longer in the oven.
- This recipe calls for fresh herbs because they taste so much better in the dish than dried herbs. In a pinch you can used dried, just cut the amount by 1/3.
- This is a slightly dry stuffing. If you like a wet, thicker stuffing, use 1/2 cup more stock. If you like a very dry stuffing, use 1/2 cup less stock.
- The best sausage to use is a mild pork breakfast sausage, as that doesn’t overwhelm the other flavors in this dish, however you can use another mild sausage if desired.
- The best apple to use is one that is not too sweet. Granny Smith, Braeburn, or Fuji work well.