Sausage & Cranberry Stuffing

I love stuffing and dressing at Thanksgiving time and really wanted to create a version worthy of my cravings without bread. Impossible right? That’s what I thought until I tried! Here is my gluten free; grain free and flour free Sausage & Cranberry Stuffing Recipe. Please not, it will not stick together like glue (found in gluten) but contains the entire flavor! Enjoy!


1 LB mild to spicy Italian sausage

1 medium yellow onion

4 stalks celery

1 package bella mushrooms

3 small apples cored, skin on (I used gala)

¾ cup fresh cranberries

2 carrots

1 head cauliflower

3 sprigs fresh rosemary

2 Eggs

4 cloves garlic

½ cup (or so) bone broth

1 tsp. sage

Sprinkle celery seed


2 Tbsp. ghee

First chop by hand the celery and onion and sauté in the ghee with s&p. Remove.

Next brown your sausage. Remove.

Next use a little chopper to run the remaining veg through and rosemary. Add all to a large baking pan and add the sausage, celery and onion and mix together. It really is prettyJ

Next add the remaining spices and eggs, mix well. Spread flat in pan and firmly pat down.

Use the bone broth and deglaze your pan you used for cooking to gather all that yumminess and pour evenly over the stuffing.

Bake on 375 for 45 minutes

You could serve with gravy as well. So delicious!

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