Gluten-Free Sausage and Herb Stuffing

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One of the best parts of Thanksgiving is the side dishes. While stuffing is seldom used inside the bird as it once was, that hasn’t made it any less integral to the spirit of the season! Everyone has their favorite take on the dish; and this one from Food Network is a big winner for us. Suitable for anyone on our meal plan, this version omits bread and the best part? You won’t even miss it!


  • 3/4 pound turkey sausage (you may use pork breakfast sausage)
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped red onion
  • 2 eggs
  • 2 cups coarsely chopped cauliflower
  • 1/2 cup diced yellow squash
  • 1 tablespoon chopped parsley leaves
  • 3 tablespoons chopped fresh sage leaves
  • 3 tablespoons chopped fresh thyme leaves
  • 1 tablespoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 cup grated Parmesan (optional)


  1. Preheat oven to 350 degrees F.
  2. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
  3. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

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