This Gluten Free Stuffing with Sausage, Apple, & Cranberry tastes just like the real thing – no one will know the difference! Made with gluten free bread, it’s the best recipe for your holiday dinner.


5.5 cups cubed gluten free bread 1 lb 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

Preheat the oven to 300F. Place the cubed bread on a sheet pan and cook for 25 minutes, until dried throughout.

Cook the sausage in a large pan over medium heat, adding the onion once the sausage is mostly cooked through (7-9 minutes).

Add in the chopped herbs and cut celery and cook  to 3 minutes, until the herbs are fragrant.

Change the oven temp to 350F, then add the cooked cubed bread & sausage mixture into a large bowl.

Add in the cranberries, diced apple, water chestnuts, & chopped parsley and mix with a spoon to combine.

Pour it into a greased 9x13 inch baking dish and pour butter & stock all over the stuffing. Cover with aluminum foil & bake for 25 minutes.

When the timer goes off, take the dish out, stir it, then cover again and bake another 15 minutes. Repeat once more & bake another 15 minutes, uncovered.

Remove the dish from the oven and let sit 5 to 10 minutes to cool slightly before eating. Serve & enjoy!

Should stuffing be cooked covered or uncovered?

If you like a wetter stuffing, cook it covered. If you want your bread to get a little crispy, uncover it halfway through.