Sausage Stuffing

This gluten-free stuffing recipe has become a favorite at our house, and you can't even tell it's gluten-free.



  • 1-18oz loaf Canyon Bakehouse Bread, cut into cubes
  • 1/2 lb mild sausage
  • 1/2 C butter
  • 1 medium yellow onion, small dice
  • 2 celery stalks, thinly sliced
  • 6 garlic cloves, minced
  • 1 T fresh thyme
  • 2 tsp fresh sage, minced
  • 1 1/2 tsp fresh rosemary, minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 2 C chicken broth


  1. To dry the bread- let it sit out for two days to air dry or lay it in a single layer on a sheet pan and place it in a preheated oven at 300 degrees for 12-17 minutes.
  2. Preheat the oven to 350 degrees. In a medium sauté pan on medium heat, add the sausage and break it into small pieces. Cook until it is no longer pink and then drain any excess fat from the pan. Place the sausage in a 9x13 baking dish and set aside.
  3. In a large sauté pan on medium-low heat, add the butter. Once it is melted, add the onion, garlic, and celery. Sweat the mixture until it’s translucent, about 7-10 minutes. Add the thyme, rosemary, sage, sea salt, and pepper and continue cooking for an additional 2-3 minutes.
  4. Add the chicken broth and bring the mixture to a boil. Add the dried cubed bread to the baking dish with the sausage.
  5. Pour the boiling broth mixture over the bread and sausage and thoroughly mix. You want to make sure the bread soaks up the liquid, and all the ingredients are evenly distributed.
  6. Place the baking dish in the oven and bake for 30-35 minutes. The stuffing should be golden brown when it’s done.