Gluten Free Sausage, Apple, and Cranberry Stuffing

gluten-free-sausage-apple-cranberry-stuffing

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.

Course Side Dish

Cuisine American

Keyword #glutenfree, #stuffing, #thanksgiving

Prep Time 35

Cook Time 55

Total Time 1 30

Servings servings

Calories 366kcal

Author Taryn Solie

Ingredients

5.5 cups cubed gluten free bread
1 pound mild pork breakfast sausage
1.5 cups onion diced
¾ 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
¾ cup dried cranberries coarsely chopped
1 apple cored and diced
½ cup water chestnuts diced
⅓ cup fresh parsley minced
4 tablespoons butter melted (plus more to grease dish)
1 cup chicken or turkey stock

Instructions

Items Needed:

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

Directions:

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.

Notes

*Notes:
- 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 ⅓.
- This is a slightly dry stuffing. If you like a wet, thicker stuffing, use ½ cup more stock. If you like a very dry stuffing, use ½ 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.

Nutrition