Gluten-Free Stuffing With Sausage and Apples – Cozy, Savory, and Holiday-Ready

If stuffing is your favorite part of the holiday spread, this gluten-free version won’t make you miss the original. It’s hearty, savory, and just a little sweet from apples, with golden edges and a tender center. The sausage brings warmth and depth, while fresh herbs keep everything bright.

Whether you’re hosting a big dinner or bringing a side to share, this stuffing earns a spot on the table. It’s easy to prep ahead, easy to bake, and even easier to love.

What Makes This Recipe So Good

• Classic flavor, minus the gluten: You get that nostalgic stuffing taste—sage, thyme, buttery onions—using gluten-free bread without compromise.
• Perfect texture: Toasted cubes of gluten-free bread hold up well, giving you crisp edges and a moist, tender interior.
• Savory-sweet balance: Sausage and apples play off each other for a layered, satisfying flavor.
• Flexible and forgiving: Use chicken or turkey sausage, swap apples, adjust herbs—this recipe welcomes tweaks.
• Make-ahead friendly: Assemble the day before, then bake before serving to keep things low stress.

Shopping List

• Gluten-free bread: 1 to 1.25 pounds (about 12–14 cups cubed), preferably a sturdy loaf like sourdough-style or country-style GF bread
• Fresh pork sausage: 1 pound, casings removed (mild or sweet Italian works well)
• Apples: 2 medium, firm and crisp (e.g., Honeycrisp, Pink Lady, or Granny Smith)
• Onion: 1 large, yellow or sweet, diced
• Celery: 4 ribs, diced
• Garlic: 3–4 cloves, minced
• Fresh herbs: 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh thyme, 2 tablespoons chopped parsley (plus more for garnish)
• Butter: 6 tablespoons, melted (use dairy-free butter if needed)
• Eggs: 2 large, lightly beaten
• Chicken or turkey broth: 2–3 cups, warmed (low-sodium preferred)
• Olive oil: 1–2 tablespoons
• Salt and pepper: To taste
• Optional add-ins: 1/2 cup dried cranberries, 1/2 cup chopped toasted pecans or walnuts

Step-by-Step Instructions

1. Dry out the bread: Cut gluten-free bread into 3/4-inch cubes. Spread on two baking sheets and bake at 300°F (150°C) for 20–30 minutes, stirring once, until dry and lightly crisp.

   Cool completely. This step prevents soggy stuffing.

2. Prep your pan: Grease a 9×13-inch baking dish with butter or oil. Set aside.
3. Cook the sausage: Heat a large skillet over medium heat.

   Add sausage and break it up with a spoon. Cook until browned and cooked through, 6–8 minutes. Transfer to a plate, leaving a tablespoon of fat in the pan.
4. Sauté aromatics: Add a splash of olive oil if the pan looks dry.

   Cook onion and celery with a pinch of salt over medium heat until soft and translucent, about 7–9 minutes. Stir in garlic and cook 30 seconds until fragrant.

5. Add apples and herbs: Add diced apples, sage, and thyme to the skillet. Cook 3–4 minutes until the apples begin to soften but still hold shape.

   Turn off the heat and stir in the cooked sausage.
6. Build the stuffing base: Place dried bread cubes in a large mixing bowl. Add the sausage-apple mixture and parsley. If using cranberries or nuts, fold them in.
7. Mix the custard: In a separate bowl, whisk warm broth with melted butter and eggs.

   Season generously with salt and pepper. Start with 2 cups of broth.

8. Combine: Pour the liquid mixture over the bread and toss gently until evenly moistened. Add more broth as needed, a little at a time.

   You want the cubes hydrated but not soggy—some should still feel a bit firm.

9. Rest and absorb: Let the mixture sit 10 minutes so the bread can absorb moisture. If it looks dry, splash in more broth.
10. Transfer and cover: Spoon into the prepared baking dish. Cover tightly with foil.
11. Bake: Bake at 350°F (175°C) for 30 minutes covered, then uncover and bake another 20–30 minutes until the top is golden and the center is set.

    For extra crispy top, broil 1–2 minutes, watching closely.

12. Finish and serve: Let rest 5–10 minutes. Sprinkle with fresh parsley, taste, and adjust salt and pepper. Serve warm.

Keeping It Fresh

• Make ahead: Assemble up to one day in advance.

  Cover and refrigerate. Add a splash of broth if the bread absorbs too much overnight, then bake as directed.

• Refrigerate leftovers: Store in an airtight container for 3–4 days. Reheat, covered, at 325°F until hot, then uncover briefly to crisp the top.
• Freeze: Wrap tightly and freeze for up to 2 months.

  Thaw in the fridge overnight and reheat covered at 325°F, adding a bit of broth if needed.

• Prevent drying out: A quick drizzle of warm broth before reheating keeps the interior plush.

Why This is Good for You

• Gluten-free comfort: For those with celiac disease or gluten sensitivity, this stuffing delivers full flavor without wheat.
• Balanced macros: Sausage provides protein and fat for satisfaction, while apples add natural sweetness and fiber.
• Herb benefits: Sage, thyme, and parsley bring antioxidants and freshness, brightening a richer dish.
• Customizable fats: You control the fat level by choosing lean sausage and adjusting butter or using olive oil.

Pitfalls to Watch Out For

• Skipping the bread-drying step: Moist, fresh gluten-free bread turns gummy. Dry it out for sturdy texture.
• Over-soaking: Too much broth means mush. Add liquid gradually and let it absorb before adding more.
• Under-seasoning: Bread soaks up salt.

  Taste the mixture before baking and season well.

• Using too-soft apples: Choose firm, crisp varieties so they don’t disappear into the stuffing.
• Hidden gluten: Check sausage, broth, and even dried cranberries for gluten-containing additives. Look for certified GF labels.

Alternatives

• Dairy-free: Swap butter for olive oil or dairy-free butter. Use a dairy-free, gluten-free broth.
• Poultry or plant-based: Use turkey sausage, chicken sausage, or a plant-based sausage you enjoy.

  For vegetarian, skip sausage and add sautéed mushrooms for umami.
• Nut-free: Omit nuts and add pumpkin seeds for crunch if desired.
• Different bread styles: Cornbread-style gluten-free loaf works well—dry it thoroughly for best texture.
• Flavor swaps: Add a splash of dry white wine to the onions, or stir in a teaspoon of Dijon for subtle tang. Rosemary can replace or complement sage and thyme.
• Low-sodium: Use low-sodium broth and unsalted butter. Season to taste at the end.

FAQ

Can I use pre-cut gluten-free stuffing cubes?

Yes, as long as they’re labeled gluten-free and feel dry and crisp.

If they’re soft, toast them briefly to remove moisture before assembling the stuffing.

What’s the best gluten-free bread for stuffing?

A sturdy, country-style or sourdough-style gluten-free loaf works best. Avoid very soft sandwich bread, which can turn mushy. If that’s what you have, dry it extra well in the oven.

Do I have to use eggs?

Eggs help bind the stuffing and create a custardy interior.

If you need to skip them, add a little more broth and melted butter or oil, and bake until set. The texture will be looser but still tasty.

How do I keep the top from drying out while the center cooks?

Bake covered for the first half to trap steam, then uncover to crisp the top. If it browns too fast, tent loosely with foil.

Can I cook this inside a turkey?

For food safety and texture, it’s better baked in a dish.

If you insist on stuffing the bird, ensure the stuffing reaches 165°F in the center, which often overcooks the turkey. The baking dish method is simpler and more reliable.

What apples work best?

Choose firm, slightly tart or balanced varieties like Honeycrisp, Pink Lady, or Granny Smith. They hold their shape and bring bright flavor.

How can I make this spicier?

Use hot Italian sausage or add red pepper flakes when sautéing the onions.

Taste and adjust so the heat complements, not overwhelms, the herbs and apples.

In Conclusion

This gluten-free stuffing with sausage and apples brings all the comforting flavors of the holidays, with a texture that holds up beautifully. It’s flexible, make-ahead friendly, and easy to tailor to your crowd. With crisp edges, tender centers, and savory-sweet balance, it might just be the dish people ask for every year.

Keep it simple, season well, and enjoy the cozy payoff.