photo credit: CC Flickr/anjuli_ayer



The World’s Best Stuffing Recipe

Monday, 17 December 2012 | Tags: , , , , , ,

I try to avoid gluten in my diet. But come Christmas dinner, I can’t resist falling off the GF wagon and stuffing my face with my all-time holiday favourite: stuffing.

This recipe comes from a family friend – thanks Jagoda! Now I make it whenever the occasion arises. (I made it for Thanksgiving this year.)  I’m not sure where she got the recipe, but we’ve made a few adjustments to make it our own. Feel free to carry on that tradition – replace the leeks with green or sweet onions, or try a different kind of sausage. I’m sure the results will be mouth-watering.


1 lb Sweet Italian sausages
4 oz Unsalted butter (optional)
1 1/2 cups Chopped leeks (white and light green parts only)
1/2 cup Apple, any kind, minced
2 tsp Sage (dried)
3 Tbsp Rosemary (fresh), minced
1/4 cup Dry red or white wine (more for drinking)
10 cups Focaccia bread (cheese-free!), chopped. Think dice sized pieces.
1 cup Chicken stock, or more to moisten


1. Preheat the oven to 350 degrees. [This stuffing is baked separately from the turkey itself.]

2. Pour yourself a glass of wine while cooking. This is bound to have a positive effect on entire experience.

3. Remove the casings from the sausages. Heat a large skillet on medium and add sausage. Use a wooden spoon to break up the sausages into smaller pieces while cooking. Or, cut them up with a knife before you cook it, either works. Brown the meat and allow the sausages to release some oil.

4. If little or no oil has been released (which can happen if the sausages are very lean), add the butter.

5. Remove the sausages with a slotted spoon and set aside, leaving the oil/butter in the pan.

6. Add leeks and cook until soft. Then throw the sausages back in.

7. Add the minced apple and cook for a minute or so more.

8. Break the sage apart with your fingers and throw it into the pan. Crush up the rosemary in your hand and chuck that in too.

9. Add the wine and salt and pepper to taste. Remove from heat.

10. Add bread and moisten with stock and mix it all up well. The dish should be a moist but not overly wet.

11. Put it all in a casserole dish. I use one that’s 9X12X2 inches. Bake for one hour.


photo credit: CC Flickr/anjuli_ayer

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    I did a test run for gluten free stuffing last week – used a regular recipe and just used all the purchased gf bread that was in the freezer that my kids don’t like 🙂
    It turned out delicious!! My husband (who doesn’t have celiac) and don (who does) were fighting over the leftovers the next night!!

    • annaandkristina

      Great tip, thanks so much for sharing!

  • Eugen

    Another way to get some of the turkey flavour into the stuffing is to spatchcock the turkey and lay it atop the stuffing. That has two benefits: the turkey cooks in a fraction of the time and the stuffing gets some of that turkey dripping goodness through out.

    • annaandkristina

      Great tip, thanks Eugen!

  • KikiMa17

    I get my GF stuffing by making it with Rice! any type will do; I add fried angel hair for some crunch and also bacon, walnuts and even the sauteed turkey insides! If you like yours on the sweet side, I use either raisins or craisins … When my GF friends come over, they love it because its the one thing they always miss.

    • annaandkristina

      Interesting idea to use rice. Will have to try that, thanks!