Gluten-Free Stuffing Recipe
This Gluten-Free Stuffing is savory, hearty and perfect for Thanksgiving. Seasoned with herbs, spices, sausage, apples, and cranberries.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Gluten Free, Side, Side Dish, stuffing
Servings: 8 servings
Calories: 381kcal
Author: Erica Walker
- 4 Schar brand gluten-free Ciabatta rolls (1 pack, cut into 1" cubes)
- 4 slices whole wheat gluten-free bread cubed
- 1 pound sage sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 Fuji or pink lady apple cored and chopped
- 2/3 cup dried cranberries Craisins work great!
- 1/4 cup chopped fresh parsley
- 1 2/3 cups GF chicken stock or to taste
- 1/2 cup butter melted
- 1/2 cup slivered almonds or walnuts or any kind of nuts chopped (optional)
Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
Pour sausage mixture over bread in bowl and add apples, cranberries, parsley, and almonds (optional).
Drizzle with half of the GF chicken stock and melted butter and toss until evenly coated. Add remaining stock and butter as needed to reach desired stuffing consistency.
Spoon into a 9×13 baking dish and bake, covered for 40 minutes, then uncover and bake for another 15 minutes.
This recipe has been updated from the original "Gluten-Free Low Calorie Stuffing". Here is the old recipe as originally written:
Gluten Free Stuffing – Serves about 5 (½ cup per serving – 82 Calories)
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup carrots, diced
¼ cup mushrooms, chopped
2 cups gluten free bread, diced
3 fl oz chicken broth, low sodium, organic
1 tablespoon herb mixture (see below)
Salt and Pepper to taste
Preheat oven to 350 degrees. In a sauté pan, spray a non stick spray and add the first 4 ingredients. Cook until soft, then move to a mixing bowl.
Add the remaining ingredients to the cooked vegetables in mixing bowl and
mix thoroughly. Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes.
Herb Mixture:
Serving size 1 tablespoon
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon grape-seed oil
Chop all the herbs. Using a mixing bowl, add the herb mixture. Then stir.
Calories: 381kcal | Carbohydrates: 24g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 602mg | Potassium: 226mg | Fiber: 2g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg