Gluten-free apple sausage stuffing brings the warm, cozy flavors of apples and savory sausage to your holiday table.
What’s a Thanksgiving meal without a generous dish of stuffing? In our family, stuffing is a must—often served two different ways. Neither of our versions is cooked inside the bird, so technically they’re dressings, but the flavors are just as traditional and comforting.
Growing up, we enjoyed my grandmother’s Southern Cornbread Dressing. My husband’s family always favored Apple Sausage Stuffing, a combination of sweet-tart apples and savory sausage that quickly became a favorite in our home.
After our daughter was diagnosed with celiac disease, we wanted to adapt family recipes so everyone could share the holiday meal safely. With help from my mother-in-law, we converted her Apple Sausage Stuffing into a gluten-free version. The result was delicious and kid-approved.
Originally we used fresh bread from a local gluten-free bakery, but when that bakery closed we needed another option. We found Canyon Bakehouse’s Heritage Style Honey White gluten-free bread and were impressed. It’s larger than many store-bought gluten-free loaves and has a great texture that holds up well in stuffing.
This recipe demonstrates that you don’t have to bake your own gluten-free bread to make a flavorful stuffing—quality store-bought gluten-free bread can work beautifully.
Below is the printable recipe for our family favorite. It yields a moist, flavorful side that pairs perfectly with roasted turkey and other holiday dishes. I hope your family enjoys it as much as ours does.
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Gluten Free Apple Sausage Stuffing Printable Recipe
Gluten Free Apple Sausage Stuffing
20 minutes
40 minutes
1 hour
10
230 kcal
Ingredients
- 1 lb gluten- and casein-free pork sausage
- 3 large Granny Smith apples peeled and chopped
- 1 large yellow onion, chopped
- 1 cup chopped celery
- 6 cups fresh chopped gluten-free bread
- 2 eggs
- 1 1/2 teaspoons salt
- 1 teaspoon gluten-free poultry seasoning
- 1/2 cup gluten-free chicken broth
Instructions
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The day before cooking, cut gluten-free bread into cubes and leave on baking sheets overnight to dry. Classic white gluten-free bread works well; you can mix varieties if desired.
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On cooking day, preheat oven to 350°F (175°C).
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In a large saucepan over medium heat, brown the sausage, breaking it into pieces as it cooks.
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Using a slotted spoon, transfer the cooked sausage to a bowl and set aside.
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Drain excess drippings from the pan, leaving about 1/4 cup for flavor.
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Add the apples, onion, and celery to the pan and cook in the remaining drippings until the celery is tender, about 10–15 minutes, stirring occasionally. Remove from heat.
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Stir the reserved sausage back in and add the bread, eggs, salt, and poultry seasoning. Mix thoroughly to combine.
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Add 1/2 cup gluten-free chicken broth to moisten the mixture. Add a little more broth if you prefer a softer texture.
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Transfer the mixture to a casserole dish and cover.
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Bake covered for 30 minutes, or until a knife inserted in the center comes out hot.
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Remove the cover and bake an additional 5–15 minutes to brown the top to your liking.
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Serve warm and enjoy.
Babyfood twist: If your child needs a softer texture, blend a serving in a food processor with 1/8 cup gluten-free chicken broth. Add additional 1/8-cup increments until you reach the desired consistency.
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