Gluten-Free Sausage Stuffing

Prep Time | 25 Min Cook Time | 90 Min Serves | 4-6
Thanksgiving never tasted so good with this gluten-free Brazilian Cheese Bread stuffing. Cranberries, Italian sausage and porcini mushrooms add sweetness and depth to the delicious cheese bread crouton base making this recipe a guaranteed family favorite this Turkey Day.
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  • 2-3 Bags of Cheese Bread, flavor of your choice
  • 8 T unsalted butter
  • 2 C onions, diced small
  • 1 C celery, diced small
  • 2 T Italian parsley, chopped fine
  • 2 T sage, chopped fine
  • 1 T kosher salt
  • 1 t black pepper
  • 1 1/2 pounds Italian sausage
  • 1 1/2 C chicken stock
  • 1 C dried cranberries
  • 2 T dried porcini mushrooms
  1. 1

    Preheat oven to 400F.

  2. 2

    Cook Cheese Bread according to package instructions and let cool. When cooled, cut Cheese Bread into quarters and place back onto baking sheet. Re-bake at 400F until cheese bread becomes dried/crouton texture, approximately 15-20 min. Set aside.

  3. 3

    In a medium saucepan heat butter over medium heat. Add onions, and celery and saute until soft. Add Italian parsley and sage and saute for another minute. Season with salt and pepper. Set aside in a bowl.

  4. 4

    Using the same medium saucepan, saute the Italian sausage until cooked through and set aside.

  5. 5

    In a separate medium saucepan, heat chicken stock over low heat and add dried porcini mushrooms. When it comes to a simmer turn off heat and let stand for 10-15 min.

  6. 6

    To assemble the stuffing: In a large bowl add the Brazi Bites croutons, sautéed onions and celery mixture and combine. Add the Italian sausage, the chicken stock with porcini and the cranberries.

  7. 7

    Mix well. If you feel you need more moisture, add more stock now.

  8. 8

    Butter a dish of your choice, (we used a 9 in pie pan x2) and pour stuffing into the dish.

  9. 9

    Bake at 300 for 25-30 minutes until browned and heated through.

  10. 10

    Serve alongside your Thanksgiving table!

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