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This gluten free stuffing is savory, herb-packed, and filled with sausage and apples for the ultimate holiday side dish! Baked until golden on top and soft in the middle, this dairy free and soy free stuffing is perfect for Thanksgiving, Christmas, or any festive gathering. Growing up, my mom always added sausage to our holiday stuffing, and it quickly became one of my favorite traditions!
Why You'll Love This Gluten Free Stuffing with Sausage
This recipe brings back all the nostalgic flavors I grew up with except for this version is completely gluten free, dairy free, and soy free! It's a holiday classic that balances sweet apples with savory sausage, fresh herbs, and crispy toasted bread cubes for a dish that tastes just like the version you remember.
I love topping it with plenty of gravy and serving it alongside roasted turkey and dairy-free mashed potatoes. Stuffing is one of those dishes that makes Thanksgiving dinner complete, and this version proves that everyone at the table can enjoy it. It's both savory and slightly sweet, with that irresistible crispy-on-top, tender-in-the-middle texture (and so easy to make homemade instead of a gluten-free stuffing mix!).
Using Canyon Bakehouse Heritage Style Bread gives you sturdy bread cubes that toast up beautifully without getting soggy, and you can prep ahead by chopping veggies, browning the sausage, and toasting the bread so the final dish comes together with ease. It pairs perfectly with other holiday classics like my Paleo Creamy Spinach Casserole or my Whole30 Keto Green Bean Casserole.
And yes, this is a dairy free stuffing too! By using ghee or a dairy free alternative, the recipe stays creamy and flavorful while remaining completely gluten free, soy free, and family-friendly.
Ingredients You'll Need
Here's what makes this gluten free Thanksgiving stuffing flavorful and festive:
- Gluten-free bread cubes: Canyon Bakehouse Heritage Style Bread is my go-to for the best gluten free stuffing. Toasted cubes hold their shape and give that classic crisp-tender texture.
- Italian sausage: Adds savory flavor and richness. Use mild or spicy, depending on your preference.
- Apple: Brings natural sweetness that balances the herbs and sausage. Together, the combination of savory sausage and sweet apple makes this a hearty apple sausage stuffing that's perfect for the holidays.
- Onion + celery: Classic aromatics that create the savory stuffing base.
- Ghee: Or substitute olive oil or dairy free butter for a dairy free stuffing.
- Garlic: Adds depth and flavor.
- Chicken broth: Moistens the bread without making it soggy.
- Eggs: Bind the stuffing together.
- Fresh herbs: Thyme, rosemary, sage, and parsley make this stuffing taste like a true holiday side dish.
- Salt: To season everything to perfection.
- Optional add-ins: Dried cranberries or toasted pecans add extra flavor and texture.
How to Make Gluten Free Stuffing
Step 1: Cut the bread into cubes and toast on a baking sheet at 325°F for 10 minutes until lightly crisp. Add to a large mixing bowl. Grease a 9×13 baking dish.
Step 2: In a large skillet over medium heat, cook the sausage for 5-7 minutes until browned. Use a slotted spoon to transfer to the bowl with bread cubes.
Step 3: In the same pan, add ghee, celery, onion, apple, garlic, and herbs. Sauté for 7-8 minutes until onion and celery are softened. Stir in chicken broth.
Step 4: Pour mixture over bread and sausage. Add beaten eggs.
Step 5: Gently mix until combined without over-stirring.
Step 6: Transfer to a prepared baking dish and spread evenly. Cover and bake at 375°F for 30 minutes, then uncover and bake an additional 15 minutes until golden and crisp on top. Serve warm with turkey and gravy for the ultimate holiday feast!
Make Ahead + Storage Tips
Wondering if this can be a make-ahead stuffing? While I don't recommend fully baking ahead (the bread can get soggy), you can prepare several steps in advance:
- Toast bread cubes 1-2 days ahead and store in an airtight container.
- Chop veggies and herbs and keep them in the fridge until ready to use.
- Brown the sausage and refrigerate until it's time to assemble.
Leftovers keep well covered in the fridge for up to 3 days. Reheat in the oven to restore the crisp topping. This gluten-free dressing also freezes well-just cool completely, wrap tightly, and freeze for up to 2 months.
Recipe FAQs
Canyon Bakehouse Heritage Style Bread makes sturdy gluten free bread cubes that toast beautifully and won't turn mushy when baked.
You can prep all the components ahead (bread cubes, chopped veggies, sausage) but bake right before serving for the best texture.
Toast the bread cubes first, and don't over-saturate with broth. Stir gently so the bread holds its shape.
Yes! Bake, cool completely, and freeze in an airtight container for up to 2 months. Reheat in the oven before serving.
This savory gluten-free bread stuffing with sausage, apples, and fresh herbs is the best holiday side dish! For even more inspiration, check out my list of Gluten Free and Dairy Free Thanksgiving Recipes!
More Gluten-Free Holiday Favorites
Easy Paleo Sweet Potato Casserole
Sweet Potato Cornbread Recipe
Easy Pumpkin Pie with Graham Cracker Crust
Paleo Orange Cranberry Sauce
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The Best Gluten Free Stuffing Recipe (Dairy-Free Option)
Ingredients
- 1 loaf Canyon Gluten Free Heritage Style Bread, cut into 1 inch cubes
- 1 lb Italian sausage
- 2 eggs, whisked
- 1 cup diced onion
- 1 cup diced celery
- 1 large apple, cored and diced
- ⅓ cup ghee, use vegan butter for dairy free!
- 4 cloves minced garlic
- 3 cups chicken broth
- 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
- Preheat your oven to 325. Add your bread cubes to a baking sheet. Bake for 10 minutes, then transfer to a large bowl. Bump the oven temp up to 375. Grease a 9×13 casserole dish.
- Cook the sausage in a large skillet over medium heat for 5-7 minutes or until completely browned and cooked through. Use a slotted spoon to transfer the cooked sausage to the bowl with the bread.
- In the same pan, melt the ghee. Add in the onions, celery, apples, garlic, herbs, salt, and pepper. Saute for 7-8 minutes or until the onions, celery, and apples are very tender. Pour in the chicken broth and stir to combine. Pour the mixture over the bread and sausage in the bowl. Pour the beaten eggs on top. Mix everything together well (without over-mixing).
- Transfer it into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes. Serve, and enjoy!
Notes
- Toast bread cubes 1-2 days ahead and store in an airtight container.
- Chop veggies and herbs and keep them in the fridge until ready to use.
- Brown the sausage and refrigerate until it's time to assemble.
- Leftovers keep well covered in the fridge for up to 3 days. Reheat in the oven to restore the crisp topping. This gluten-free dressing also freezes well-just cool completely, wrap tightly, and freeze for up to 2 months.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Thanksgiving staple in our family!!!! I make for our cousins every year because she is gluten free and everyone else loves it, too!
SO GOOD, especially with the suggestion of dried cranberries! Made it for a Friendsgiving where it was gluten free and dairy free dishes only allowed : ).
Would make it again and I am keeping this in my pinterest board forevermore!
Thank you Amy!!
Ghee is not dairy free. It may be ok if your lactose intolerant, but it is not ok for folks with a true milk allergy. Can you suggest something actually dairy free instead? I also suggest changing the title to not include it being dairy free. Folks new to a milk allergy may not realize it could be an issue for them.
Hi! I always mention using vegan butter as an alternative to ghee. This recipe is older so I will definitely update that now. Thanks!