This savory and sweet apple sausage stuffing makes for a healthy, gluten-free dish your guests will love!
Fill your house with the savory spices of sage, tarragon, rosemary and thyme. The fresh apples and cranberries give this stuffing a sweet spin, while grass-fed sausage makes it a meal to rival the turkey.
After cooking the meat in a skillet, the rest is a breeze. Simply add the spices, apples, cranberries and broth to the pan, stir, then transfer everything to a baking dish while you sit back and wait.
Even better, you can combine this stuffing with eggs for an easy, Paleo-friendly breakfast the next day.
Gluten-Free Apple Sausage Stuffing
- 1 lb grass-fed sausage
- 1 cup celery, diced
- 2 small apples, roughly chopped
- ¼ cup organic vegetable broth (I like my stuffing a little dry; add up to ½ cup broth total to give it more moisture if you like!)
- 1 t extra virgin olive oil
- 1 T minced garlic
- ¼ cup dried cranberries
- ½ t thyme
- ½ t rosemary
- ¼ t tarragon
- ¼ t sage
- Salt and pepper, to taste
- Fresh parsley, for topping
- Preheat oven to 350°F. Prepare an 8x8-inch baking dish and set aside.
- Heat a large skillet over medium heat. Add extra virgin olive oil, sausage, celery and garlic to the skillet. With a spoon, break up the sausage, dispersing it throughout the celery and garlic.
- Continue breaking up the sausage with a spoon as it cooks another 5-7 minutes until brown. Drain off any liquid or fat from the skillet to prevent mixture from becoming soggy.
- Turn off the heat and add thyme, rosemary, tarragon, sage, salt and pepper, apples, cranberries and broth. Stir to combine.
- Transfer the stuffing from the skillet to the prepared baking dish. Cover with foil and bake for 1 hour.
- Afterwards, remove foil and bake another 15 minutes until tender and crispy.
- Remove from the oven, top with fresh parsley, and serve immediately.
(You’ll Also Love: Turmeric and Honey Roast Turkey)