Sausage Stuffing with Apple & Sage
Thanksgiving Recipe
Thanksgiving without stuffing? Not happening at my house.
This gluten-free sausage stuffing has everything I want in a Thanksgiving side: crispy golden edges, a soft center, savory Italian sausage, fresh herbs, and little bites of sweet apple. It’s familiar enough for the traditionalists but has just enough going on to make everyone reach for another spoonful.
And no, gluten-free stuffing doesn’t have to be dry, crumbly, or taste like something you bought in the health food aisle in 2004.
The Secret to Better Gluten-Free Thanksgiving Stuffing
It starts with the bread. And yes, we’re drying it out on purpose.
Gluten-free bread can get mushy quickly, so I toast the cubes in the oven before adding anything else. This gives them a better chance of holding their shape once the broth and eggs go in.
You want stuffing with texture, not a casserole that requires a spoon to identify the bread.
Sausage, Apple & Sage Are Doing the Heavy Lifting
Mild Italian sausage brings plenty of savory flavor, while Honeycrisp apple adds just enough sweetness to balance everything out.
Then there’s fresh sage, thyme, rosemary, garlic, onion, and celery. All those classic Thanksgiving flavors that make the kitchen smell like you’ve been cooking for hours.
And because the sausage is already doing a lot of the seasoning, there’s no need to overcomplicate things.
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Crispy Edges Are Not Optional
I’m firmly in the crispy-edge stuffing camp.
I bake this in a 9-by-13-inch dish so there’s plenty of surface area for those golden edges. Covering it for the first part keeps the center moist, then removing the foil lets the top get beautifully browned.
Make This Thanksgiving Side Ahead of Time
I’m not interested in making every single Thanksgiving side from scratch on Thanksgiving morning. There’s already enough happening in the kitchen.
You can toast the bread and cook the sausage-vegetable mixture the day before. Store them separately, then combine with the eggs and broth when you’re ready to bake.
This gluten-free sausage stuffing is also really good the next day. A little leftover turkey, cranberry sauce, and stuffing on one plate? That’s a lunch worth waiting for.
Chef's Note
Gluten-free bread brands absorb liquid very differently. Start with 2 cups of broth and add more only if needed. The bread should be evenly moist but still hold its shape.
And don’t skip drying the bread first. It’s the difference between stuffing with a little bite and something that resembles bread pudding.
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Gluten-Free Sausage, Apple & Sage Stuffing Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8+ 1x
- Diet: Dairy-Free, Gluten-Free
Description
This gluten-free sausage stuffing with apple and sage has crispy edges, a moist center, and classic Thanksgiving flavor. An easy holiday side dish.
Ingredients
- 12-14 oz gluten-free sandwich bread, cut into 3/4-inch cubes (about 8 cups)
- 1 lb mild Italian sausage (chicken or pork)
- 5 tbsp salted butter, divided
- 1 medium yellow onion, diced
- 4 celery stalks, diced
- 1 crisp apple, diced (Honeycrisp is my favorite)
- 2 garlic cloves, minced
- 1 tbsp finely chopped fresh sage
- 1 tsp fresh thyme leaves
- 1/2 tsp finely chopped fresh rosemary
- 1/2 tsp kosher salt, plus more as needed
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 2-2 1/2 cups gluten-free chicken broth
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Instructions
- Toast the bread. Preheat the oven to 300°F. Spread the gluten-free bread cubes on a large baking sheet and bake for 25–30 minutes, tossing once, until dry and lightly toasted. Transfer to a large mixing bowl. Increase the oven temperature to 375°F.
- Brown the sausage. Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until browned and fully cooked. Transfer to the bowl with the toasted bread.
- Cook the vegetables. Add 4 tablespoons butter to the same skillet along with the onion, celery, and apple. Cook for 7–8 minutes, until softened. Add the garlic, sage, thyme, rosemary, salt, and pepper. Cook for another minute.
- Combine. Add the vegetable mixture and parsley to the bowl with the bread and sausage. Toss gently.
- Add the broth. Whisk together the eggs and 2 cups chicken broth. Pour about three-quarters of the mixture over the bread and gently toss. Add more until the bread is evenly moist but not falling apart. Use additional broth only if needed.
- Prepare for baking. Transfer the stuffing to a buttered 9-by-13-inch baking dish. Dot the top with the remaining tablespoon of butter.
- Bake. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until golden brown and crisp around the edges and the center reaches 165°F.
- Serve. Let rest for a few minutes before serving.
- Prep Time: 20
- Cook Time: 45
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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