Gluten and Dairy Free Thanksgiving-Sausage Leek Stuffing

A family favorite with a twist for those with food  allergies/sensitivities.


One loaf GF bread sliced into small cubes (12-18 ounces

One lb sweet Italian sausage

Two Tbs olive oil

¼ cup vegan butter (plant based)

½ large onion chopped (3/4 cup)

Four Leeks (3/4 cup)

Three stalks celery chopped (1 cup)

Two cloves garlic minced

One tsp dried thyme

½ tsp ground sage

Parsley to taste

¼ – ½ tsp ground pepper

Salt to taste

Two eggs

One and ½ cups chicken stock


Preheat oven to 300 degrees F.

Place cubed bread onto a rimmed baking sheet and drizzle with olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted and let cool.

In a skillet, over medium to low heat, add butter and melt. Add onions/leeks, celery and ¼ tsp salt and cook until completely soft (about 15 minutes). Add garlic, thyme, sage, pepper and ¼ tsp salt and cook for another 1-2 minutes; remove from heat and set aside.

Preheat the oven to 375 degrees F. Heat the chicken stock on the skillet until simmering. Place the eggs in a bowl and whisk to combine. Slowly add hot stock to eggs, starting with just a few Tbs while whisking constantly.

Place all ingredients together in bowl and mix together. Poor into a greased baking dish and cover tightly with tin foil.

Bake covered for 30 minutes, uncover and cook for another 15 minutes until golden on top.

Happy Thanksgiving!!


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