If you didn’t know any better, you’d never guess this Sausage and Herb Stuffing was gluten-free and grain-free! It’s loaded with crispy bits of sausage, plenty of herbs, crunchy croutons, and a flavourful broth. Prepare everything ahead of time and bake it when ready to serve.
What You Need for Gluten-Free Sausage and Herb Stuffing
- Sausage: The type of sausage you use will have a big impact on the overall flavour of your stuffing. I used a mild Italian sausage because it tends to be fairly neutral flavoured, but you can substitute hot Italian, fennel sausage, andouille, breakfast sausage or even chorizo. You’re the boss, applesauce!
- Gluten-Free Bread: The bread is probably the most important piece to the stuffing puzzle. You need something that tastes great, isn’t gritty, can absorb moisture without falling apart, and still turn golden brown on the top layer. The best tasting gluten-free bread I’ve tried is the baguette from Against the Grain. It’s made from cassava flour so it also happens to be grain-free. It’s perfect for this sausage and herb stuffing recipe.
- Aromatics: Celery, onion and garlic form the aromatic base for this stuffing recipe. If you want to up the veggie intake, you can try adding diced green bell pepper and/or sliced mushrooms. In fact, you can keep make a delicious vegetarian stuffing by substituting the sausage for a variety of chopped mushrooms, like portobello, shiitake, oyster and cremini.
- Herbs: You can’t go wrong with a combination of rosemary, sage, thyme and parsley. I strongly recommend using fresh herbs for the stuffing. They add an incredible aroma that you just don’t get from the dried stuff. If you can only get dried herbs, just be sure to use around half the amount listed for fresh.
This is the same combination of herbs I use to make the compound butter for my smoked turkey recipe. So if you make that, you’ll likely have some herbs for the stuffing already. And any leftover herbs can be used as a decorative garnish for your turkey platter.
- Chicken Broth: For best results, use a high-quality chicken broth to make your sausage and herb stuffing. I love the Organic Chicken Broth from Kettle & Fire. It’s made with organic chicken bones, and high-quality, natural, organic ingredients. There are no fillers, preservatives, refined sugars, gums or colourings. It’s the next best thing to homemade broth and very convenient for Holiday cooking.
Use it to boost the flavour of your mashed potatoes, gravy, some Leftover Turkey Pot Pie Soup, or any of your favourite Holiday recipes.
- Eggs: These will act as a binder and help hold the stuffing together. You can omit the eggs if preferred, or if there’s an allergy in the family.
Can You Make the Stuffing In Advance?
Yes! The stuffing can be prepared and assembled in advance. In fact, I recommend it.
Not only will it take away some of the stress from cooking on the Holidays, but it will also taste better because it gives the bread a chance to absorb as much of the broth and egg mixture as possible.
Gluten-Free Sausage and Herb Stuffing (Grain-Free)
- 2 gluten-free baguettes cubed, substitute 3 cups gluten-free bread of choice
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 4 mild Italian sausages substitute Hot Italian, Fennel, Andouille, Chorizo
- 4 celery ribs diced
- 1 large yellow onion diced
- Kosher salt to taste
- 1 tablespoon grass-fed butter optional
- 3 cloves garlic finely chopped
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh parsley
- Freshly-cracked black pepper to taste
- 2-2.5 cups Kettle & Fire Organic Chicken Broth
- 2 large eggs
- Preheat oven to 350F.
- Arrange the cubed bread onto a sheet pan in a single layer. Transfer to the oven and bake until dried out and golden, but not browned, around 8 minutes. Remove and let cool.
- Preheat a sauté pan over medium-high heat. Add the olive oil and heat until shimmering. Add the sausage and, using a spatula, crumble it into small pieces. Cook, stirring occasionally, until the sausage is browned and slightly caramelized, around 12 minutes. Reserve the cooking fat in the pan and transfer the browned sausage to a large bowl. Set aside.
- Add the celery and onion to the pan and season with a small pinch of salt. Cook, stirring occasionally, until the celery is slightly softened. Add the butter, if using, garlic, rosemary, sage, thyme and parsley. Cook, stirring, until the garlic is fragrant and the butter is melted, around 2 minutes. Transfer the onion mixture to the bowl with the sausage. Add the dried bread and toss to combine.
- In a bowl, combine the chicken broth and eggs. Whisk until combined and smooth. Little by little, pour the broth and egg mixture into the bowl with the sausage and bread. Toss to coat and let sit at least 10 minutes so that the bread can absorb the liquid. Depending on the type of bread you use and how dry it is, you may need more or less broth. If there is excess broth, add more bread. If the mixture is too dry, add more broth.
- Grease a baking dish with 2 teaspoons of olive oil and pour in the mixture. Cover the stuffing with foil and bake for 45min at 350F. Remove the foil and bake until the top is golden brown, 15-20 minutes.
- Remove from the oven and let it rest 15 minutes before serving.