Gluten-Free Stuffing

Nut Free Fish Free Soy Free Gluten Free 

  • A classic Thanksgiving side dish… made gluten-free style! Make sure to check out our “How-To” cooking video for Kathleen's additional tips for making this recipe a holiday keeper!


4 cups of gluten-free bread cubes (check label for allergens!)

2/3 stick butter (1/3 cup) – plus extra to grease baking pan

1/3 cup chopped onions

½ cup chopped celery (add in some of the green leafy parts)

Salt and pepper, to taste

¼ pound ground sweet sausage (check label for allergen!)

2 eggs, beaten well

1 teaspoon ground sage

½ teaspoon poultry seasoning

Chicken stock - about 1-2 cups (Check label for allergens!)


Preheat oven to 325 degrees F.



Cut gluten-free bread, rolls, etc. into ½ to 1” cubes. Place on a baking sheet and let stand for several hours, uncovered, to become dry and crusty.

For recipe:

- Cook sausage in large skillet. Drain and set aside.

- Melt the butter in a large skillet. Sauté the onions and celery, until softened. Season well with salt & pepper.

- In a large bowl, combine the cooked sausage, onion/celery mixture with the dried bread cubes, eggs, sage and poultry seasoning.

- SLOWLY add in broth a bit at a time to moisten well.

-  Grease covered shallow covered casserole pan.

- Place stuffing mixture in casserole pan and cook COVERED for 35-45 minutes. Check halfway through the cooking time to see if more chicken broth or bread crumbs need to be added. Take the cover OFF to brown top during the last 5 minutes of cooking time.


Serve immediately. Serves 6.

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