Dairy Free Gluten Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Toasted gluten free bread cubes soak up savory pork sausage and a rich, herb-loaded broth in this cozy stuffing, built for that classic golden-brown, crisp-on-top texture. Fresh thyme, sage, and parsley bring an earthy, aromatic backbone, while diced onion and celery add sweetness and bite to every forkful. The bread cubes get toasted first for structure, then folded with the sausage and broth mixture so the center stays tender and custardy while the top crisps up beautifully in the oven. It's a hearty, make-ahead-friendly side that holds its shape when sliced but stays moist all the way through. This version comes together easily for a dairy free spread, making it a solid pick for a holiday table where everyone can dig in without a second thought.

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Ingredients

8 servings

1 lb gluten free bread, cut into ¾-inch cubes (about 10 cups)
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1 lb bulk pork sausage
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large yellow onion, finely diced
4 stalks celery, finely diced
3 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
2 cups chicken broth
2 large eggs, beaten
½ tsp salt
¼ tsp black pepper

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 15–18 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl.
2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, for 7–9 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread, leaving the rendered fat in the skillet.

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