Sausage, Apple, and Sage Stuffing

Make your own wheat-free corn bread for stuffing a day or two before, cube, and place in the refrigerator in a plastic bag until ready to use.

Serves: 16Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 16


  • 4 Tbsp. butter
  • 2 cloves garlic, peeled and minced
  • 1 medium onion, peeled and finely chopped
  • 4 stalks celery with tops, finely chopped
  • 1 lb. breakfast sausage, sliced
  • 10 cups cubed wheat-free corn bread
  • 1 cup unsalted butter, melted
  • 1⁄2 cup water
  • 2 tsp. dried thyme
  • 10 fresh sage leaves, minced
  • 1 clove garlic, chopped
  • 2 large tart apples, peeled, cored, and chopped
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • In a large frying pan, heat 4 tablespoon butter over medium-high heat. Add the garlic, onion, and celery, and sauté for 8 to 10 minutes, until soft.
  • Add the sausage and cook until sausage is no longer pink and vegetables are tender, about 15 minutes. Place mixture in a large bowl. Add the rest of the ingredients to the bowl. With your hands inside large plastic bags, use your hands to mix the ingredients well.
  • Stuffing can be cooked inside a turkey as it roasts, or in a casserole dish at 325°F for 40 minutes.