Wheat Free Gluten Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Savory bulk pork sausage gets browned until deeply golden, then mingles with butter-softened onion and celery, fresh garlic, thyme, and sage for a stuffing that smells like the holidays the moment it hits the oven. Cubes of gluten free bread soak up a rich mixture of chicken broth and egg, turning tender in the center while the top bakes into a crisp, golden crust. A scattering of fresh parsley brightens the whole dish, balancing the savory sausage and herbs with a little freshness in every bite. The double-bake method — first drying the bread, then baking covered and uncovered — is what gives this stuffing its signature contrast of custardy interior and crackly top. It's a comforting, crowd-pleasing side that holds its own next to turkey, chicken, or a holiday roast, and it fits right into a wheat free spread without missing a beat. Make it ahead and reheat covered to keep that moist, savory center intact.

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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)Canyon Bakehouse Gluten Free Country White 100% Whole Grain Bread Canyon Bakehouse Gluten Free Ancient Grain 100% Whole Grain Bread, 15 oz Udi's Gluten Free Soft White Sandwich Bread
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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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