You can’t have a Thanksgiving meal without stuffing (in my opinion).  I’m pretty sure it’s an unwritten rule. And if you’re having stuffing, why not make it homemade, gluten free, and chock full of goodness with apple, kale, cranberries, and fresh herbs.

Can I make my own gluten free stuffing?

Yes!  And the great news is that it is so easy to make your own homemade stuffing using your favorite gluten free bread.  To make this recipe,  I used 4.5 cups of dried bread cubes.  I used my favorite: one loaf of Outside the Breadbox’s Vegan Oat Loaf.  I cut the bread into 1/2″ cubes, scattered them onto a large baking sheet, and slowly toasted the cubes in a 300 degree oven for 45 minutes (or until the bread is hard).  I love that you can do this far in advance.  Cool the bread and then store them in a sealed bag for a week in the refrigerator.

Here’s a link to my buffalo plaid oven mitts (affiliate link)

What should I add to stuffing?

The sky is the limit.  I love how plain bread cubes are literally a blank slate.  Here are a few simple guidelines that I use:

• Meat – I love to add sausage to my stuffing.  I opt for chicken sausage which is lower in fat and prevents the potential for greasy stuffing.  If you choose to use pork sausage be sure to thoroughly drain the fat.  You can opt for Italian sausage, spicy sausage, or other flavored varieties.
• Fruit – I enjoy a hint of sweetness in stuffing.  I usually use apple.  Opt for a hard apple that won’t be too juicy or mushy.  Winesap, Pink Lady, and Granny Smith are great options.  Fresh cranberries are also great and add a tangy punch.
• Dried Fruit –  Consider adding 1/4 cup of dried fruit to the stuffing.  The possibilities are endless: raisins, cranberries, cherries, apricots, figs, or even dried blueberries.
• Fresh Herbs – For me, this is a non-negotiable.  Fresh herbs make stuffing so delicious.  You do not need a lot but do invest in fresh herbs for this dish.  I use rosemary, sage, and parsley.
• Broth – Just when you’ve taken the time to dry out the bread, now you work to make it moist again.  I typically use good quality chicken broth.  I even opt for a few splashes of apple cider to round out the flavor.
• Greens – I love to add fresh greens to stuffing.  In this recipe I used baby kale leaves.  Chopped up finely, they simply melt right into the dish.  They add color, texture, and nutrition.

Gluten Free Apple & Kale Sausage Stuffing
Serves 6

4.5 cups (one loaf) diced gluten free bread (I used Outside the Breadbox Vegan Oat Loaf)
1 cup diced onion
1 cup diced celery
1 pound cooked chicken sausage, crumbled
2 tablespoons freshly chopped sage
1 tablespoon freshly chopped rosemary
1 cup finely diced apple
1 cup finely chopped baby kale leaves, packed
1/2 cup freshly chopped parsley
1/4 cup sweetened dried cranberries
1/2 cup organic chicken broth
1/4 cup apple cider
2 tablespoons olive oil
1 teaspoon sea salt

How to make homemade gluten free stuffing

Once you’ve dried the bread, you can turn your attention toward making the saute mixture that you will add all of the flavor to your stuffing.  Begin my sauteing the onion and celery in a bit of oil.  Saute for 5 minutes of until the onions are translucent.  Add in cooked and drained sausage, fresh herbs, apple, kale, parsley, dried cranberries, and salt.  Saute, stirring frequently, for 5-7 minutes.

Turn off the heat.  Add in the dried bread cubes, broth, cider, and oil.  Stir together until the liquid has been absorbed by the bread.  At this point, taste it and season as desired.  Spray a baking dish with nonstick cooking spray.  Add the stuffing into the dish.  Cover with foil and bake at 350 degrees for 30 minutes.

Here’s a link to my classic French White Baking Dish (affiliate link).

What other side dishes can I make for Thanksgiving?

Stuffing is just one of the great side dishes for Thanksgiving.  There are a few other sides that I love to serve alongside of my stuffing.

Here is my  Gluten Free Sweet Potato Casserole with Pecan Streusel.  This is amazing, and it’s the fresh herbs again that make this dish so amazing.

Gluten Free Cranberry Orange Quick Bread has been on my Thanksgiving table for as long as  I have been hosting Thanksgiving dinner.  It’s so good; it skirts the line between side and dessert.

You’ve got to have homemade cranberry sauce.  I know this can be a source of contention for those that love canned cranberry.  To keep the peace, I always have both.  To add some unique flavor, check out the unique ingredient in this recipe.