Stuffing is an integral part of any traditional Thanksgiving dinner but all too often it gets relegated to just that – Thanksgiving. I think we should put stuffing on menus all throughout the year, not all the time so it doesn’t lose its “specialness”, but maybe just a few times more would be great. The sad part is that many people who have had to go gluten-free miss out on the glorious side dish called stuffing. Worry no more. This gluten-free stuffing recipe will pass the taste bud inspection for gluten and gluten-free friends alike.

Gluten-free Sausage Cranberry Stuffing is fantastic for an any time of year comfort food and will be the perfect side for this year’s Thanksgiving feast. Surprise a gluten-free friend with the information that they can now eat a delicious AND gluten-free stuffing at your table. We tested a box of Glutino Gluten Free Stuffing (Cornbread) and used Pacific Organic Free Range Chicken Broth because it is gluten-free and uses simple organic ingredients.

Gluten-free Stuffing Recipe with Sausage and Cranberries

Gluten-free Sausage Cranberry Stuffing

Print Recipe

Author: Heather McCurdy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 1x

Ingredients

Scale

1lb. sweet sausage (make sure it is gluten-free)
1 cup cranberries
3 slices bacon
1/2 cup diced onion
2 cloves garlic
1 & 1/2 cups chicken broth
2 large eggs
1 – 8 ounce gluten-free cornbread stuffing (I use glutino)

Instructions

Preheat oven to 350.
Chop cranberries and garlic.
Saute bacon, onions, and garlic until just cooked through.
Add sausage and cranberries.
Cook until done.
Transfer to 13 x 9 baking dish and make an even layer.
Put cornbread mix in pan.
Mix together both and eggs.
Pour over cornbread mix and let set for 1 minute.
Mix together until liquid is absorbed.
Pour into baking dish and mix together with sausage and cranberry mixture.
Pack stuffing down.
Cover with foil.
Bake in oven for 25 minutes.
Take foil off and bake 10-15 minutes longer, or until stuffing reaches 165 degrees.