The Best Gluten Free Stuffing Recipe (Dairy-Free Option)
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!
Servings: 8 people
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 9x13 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
Calories: 593kcal | Carbohydrates: 54g | Protein: 15g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1407mg | Potassium: 341mg | Fiber: 4g | Sugar: 11g | Vitamin A: 497IU | Vitamin C: 14mg | Calcium: 157mg | Iron: 2mg