Savory Italian sausage gets browned into deep, crumbled bits, then joined by celery, onion, and a heavy hand of fresh thyme, sage, and rosemary that fills the kitchen with that unmistakable holiday-table smell. Everything gets tossed with rich broth until every piece is moistened through, then packed into a baking dish and baked until the top turns deeply golden and crisp while the inside stays tender and savory. It's the kind of stuffing that holds its structure on the plate but still pulls apart soft and flavorful with each bite. A scatter of fresh parsley at the end brightens the whole thing up before it hits the table. This one is a great fit for a gluten free spread, delivering all the classic stuffing flavor and texture without asking you to skip the good stuff.
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Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 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 cubes, leaving the rendered fat in the skillet.
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