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Thanksgiving Sausage and Herb Gluten Free Stuffing

A delicious meat sausage for a different twist on Thanksgiving!
Prep Time30 mins
Cook Time40 mins
0 mins
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: American, French
Keyword: Thanksgiving, Stuffing, Meat Stuffing, Sausage, Pork, Gluten Free, Gluten Free Stuffing
Servings: 10


  • 2 lbs Ground Pork
  • 2 Packages Breakfast Sausage Roll I prefer Jones
  • 2 Pkgs White Mushrooms (total 16 ounces) Chopped
  • 2 Med Onions Chopped
  • 12 Oz Gluten-Free Herbed Stuffing Mix *or make your own
  • 1-2 Cups Chicken Broth as needed
  • 2 Tbs Olive oil
  • 2-3 Tbs Butter
  • Salt and pepper to taste


  • Chop onions and mushrooms
  • Heat skillet on medium-high, add olive oil and 2 Tbs of butter
  • Saute mushrooms until thoroughly browed and slightly "crisped-up." Remove from pan
  • In the same oil and butter (may have to add more) saute onion until softened and slightly browning on the edges. Remove from pan and combine with mushrooms
  • In the same pan, cook the ground pork and breakfast sausage breaking up the meat into small pieces and until no longer pink.
  • Add the mushrooms and onions to the cooked meat, and combine.
  • Add the herbed stuffing and combine thoroughly
  • If the stuffing seems dry add broth to desired moistness
  • Sometimes I add another lump of butter at this point if it needs to be richer, but that is completely optional
  • Bake in the oven on 350 for 40 minutes to crisp-up the top, or Stuff your Thanksgiving Turkey and Roast based on cooking directions for your sized Turkey
  • * Gluten-free stuffing mix is not always available, but you can make your own. I cube slices of Gluten-free sandwich bread (this year I used Scharr multigrain bread), then toss with olive oil, salt, pepper, thyme, rosemary, and sage. Brown on a cookie tray in a 375' oven for 15-20 minutes. These also make nice croutons!