Soy Free Gluten Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Toasted bread cubes soak up a savory broth base while crumbled pork sausage brings hearty, well-seasoned depth to every bite. Onion and celery cook down until soft and sweet, and a generous mix of fresh thyme, sage, and parsley keeps the flavor bright and herby rather than one-note. The whole thing bakes uncovered at the end until the top turns deeply golden and crisp, with a tender, custardy interior underneath thanks to the egg-and-broth soak. It's a satisfying, from-scratch stuffing with real textural contrast — crunchy top, soft center — and nothing fussy about the method. Since this version skips soy-based ingredients entirely, it's a solid, no-worry addition to a soy free holiday spread.

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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
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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