Vegetarian Gluten Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This golden, oven-baked stuffing builds its flavor from toasted gluten free bread cubes, sweet caramelized onion, celery, and garlic, all brought together with fresh thyme, sage, and parsley for that classic holiday aroma. Butter adds richness to the aromatic base, while a savory broth and beaten eggs bind everything into a tender, custardy center with a crisp, deeply browned top. Baked first covered to stay moist, then uncovered to crisp up beautifully, it hits that perfect balance of soft interior and crunchy edges every stuffing lover wants. It’s an easy make-ahead side that fits right into a vegetarian spread without sacrificing any of that cozy, herby comfort-food appeal.

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Ingredients

8 servings

1 lb gluten free bread, cut into ¾-inch cubes (about 10 cups)
Schär Gluten-Free Artisan Baker Multigrain Bread Schär Gluten-Free Artisan Baker White Bread Baked with Ancient Grains, 14.1 oz (400g)Schär Gluten-Free Deli Style Sourdough Bread (240g) - Low FODMAP Certified Schar Gluten-Free Artisan Baker 10 Grains & Seeds Bread Ener-G Select™ Gluten Free Bread Pacific Molasses
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1 lb bulk pork sausage
Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. If the package says precooked, add it later in cooking and just heat it through.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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