Gluten Free Sausage Stuffing
Stuffing is one of those holiday dishes that can feel completely off the table when you're avoiding gluten — but this version proves you don't have to miss out on a single bite. The secret is starting with a full pound of gluten free bread, toasted low and slow in the oven until the cubes are dry and golden, which gives the final dish that classic crispy-top, custardy-center texture everyone fights over. Savory bulk pork sausage gets browned and crumbled right in the skillet, and the rendered fat becomes the base for softening onion, celery, and garlic until they're sweet and fragrant. Fresh thyme, sage, and parsley bring that unmistakable holiday aroma that makes the whole kitchen smell like a feast. A broth-and-egg mixture ties everything together, soaking into the bread so each cube is saturated but still holds its shape through the bake. The dish goes into the oven covered to steam through, then uncovered to develop a deeply golden, crackling top layer that's genuinely hard to resist. This recipe makes eight generous servings, so it's built for a crowd and worthy of the centerpiece spot on any holiday spread.
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Learn more →Ingredients
8 servings
- 1 lb gluten free bread, cut into ¾-inch cubes (about 10 cups)
- 1 lb bulk pork sausage
- 4 tbsp unsalted butter
- 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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