BEST Gluten Free Sausage Stuffing with Chestnuts
You NEED this Gluten Free Sausage Stuffing with Chestnuts in your life… Made with simple ingredients, it’s quick and easy and tastes SO good you’ll be making double batches to be sure there are enough leftovers! Use it to stuff the bird at Christmas, or serve as a side dish. Gluten free, egg free and optional dairy free.
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This gluten free Sausage Stuffing with Chestnuts is an absolute must on the Christmas dinner table. And yes… We always make twice the recipe amount to be sure we have plenty for Boxing Day and beyond! It’s been a family favourite since forever, but because Coeliac joined us, we now make it gluten free. It’s exactly the same as it ever was, so no one will guess it’s made with gluten free ingredients. In fact, I’ll go as far as to say it’s the BEST stuffing recipe. Don’t do Christmas without it!
Why you’ll love this Sausage Stuffing recipe
I don’t know about you, but I can’t think of anything worse than stuffing made with just dried breadcrumbs, herbs, water and a bit of butter. Dry stuffing balls? Nah!Stuffing should have substance, tenderness and character all of its own to make you lick your lips with anticipation of enjoyment.
Indeed, there are a million reasons to love this Sausage Stuffing on taste alone. But here are few other reasons why it should be your ‘go to’ recipe…
- It’s super-easy to make.
- Utterly delicious whether used to stuff turkey/other meat, or is served as a side dish.
- Can be made gluten free and dairy free (it’s already egg free!).
- It makes the BEST Boxing Day breakfast sandwich.
- The chestnuts are delightfully seasonal, but can be varied for other special occasions (as can the herbs).
- It can be made ahead and frozen (or be chilled) ready to use when you need it.
Ingredients for gluten free Sausage Stuffing with Chestnuts
All the ingredients you need to make this gluten free Sausage Stuffing with Chestnuts are available in good supermarkets… Here’s the run down:
Onion
Onions are for depth, piquancy and deliciousness. Make sure they are finely chopped for an even texture and flavour.
Butter and oil
The onions are fried in a combination of butter and oil. The oil ensures that the butter doesn’t burn, while the butter brings a creamy richness to the dish. If you are unable to eat dairy, switch the butter for a flavourful dairy free/vegan alternative.
Sausage meat
Sausage meat is pretty necessary for Sausage Stuffing! However, not all sausage meat is equal in meatiness. Choose wisely and go for sausage meat that has a high pork content (preferably upwards of 80%).
Given that sausage meat is often packed out with breadcrumbs however, it’s essential to check the ingredients label to ensure it is gluten free. Many premium brands (including from the supermarkets) are now made automatically gluten free.
Chestnuts
Chestnuts are relatively easy to find in supermarkets or on line in ambient vacuum packs. I use the brand Merchant Gourmet.
However, if you fancy a forage and have good chestnut trees nearby, you can also pick your own (in Autumn). Or you can use fresh chestnuts sold in greengrocers. They will need to be peeled and prepared for use. We slit and roast ours to make them easier to peel. But they can also be steamed and (I think) boiled. The Spruce Eats gives some helpful guidance.
Breadcrumbs
Breadcrumbs in Sausage Stuffing soak up the lovely flavours and juices that are added to the mix and give it a traditional stuffing texture. The breadcrumbs should come from staled (lightly dried) fresh bread for the best flavour and texture (not from a packet). And they should be gluten free as needed. To learn how to make them at home, see my post on Homemade Gluten Free Bread Crumbs.
Make them with plain (unseeded) brown or white bread (brown bread is more flavoursome). Supermarket bread is fine. Although I usually use my Gluten Free Bread Maker Recipe bread, or my Best Gluten Free Brown Bread, because that’s what I have to hand.
Herbs and seasoning
For a traditional Christmas spin (that always pairs well with turkey), this recipe uses sage and parsley and a little salt and pepper. If possible, use fresh herbs for the best flavour hit. If you don’t have (or can’t find) these, dried herbs are still good! Bear in mind however, that dried herbs are used at a smaller volume (approx. 1 teaspoon of dried for every 1 tablespoon of chopped fresh).
Best flavour subs for Sausage Stuffing variations
Although all the ingredients to make gluten free Sausage Stuffing can be found at any time of the year, the recipe below has a definite ‘Christmas’ flavour to it, especially with the chestnuts and sage being key to the mix. However, stuffing is not just for Christmas. And this recipe is versatile to seasonal and flavour switches that make it delicious at any time of the year…
- Chestnuts can be substituted for other nuts: Uncooked walnuts, cashews and peanuts are particularly good either on their own or in combination. You could even throw in a few pine nuts or pumpkin seeds for extra flavour and interest. Or try adding some rough-chopped fennel or mushrooms instead!
- Herbs and seasonings can also be varied depending on preference. Oregano, thyme, coriander, chives or a little rosemary are great replacements for sage and parsley. Or use a mix of Italian herbs! Alternatively, switch the herbs for a little spice and throw in some paprika or chilli, or a hint of cumin, turmeric or cardamom.
- Garlic can be optionally added as you wish (fry it with the onions).
Ready to make gluten free Sausage Stuffing with Chestnuts?
Thank you for reading. I hope you enjoy my gluten free Sausage Stuffing with Chestnuts as much as we do. If you have any additional questions, feel free to contact me. Either leave a comment at the bottom, message me on social media (Instagram, Facebook or Pinterest) or send an email to kate@glutenfreealchemist.com
For lots more fabulous Christmas inspiration and recipes, we have an extensive Gluten Free Christmas Index (with photos to tempt you). And for everything else, our main Gluten Free Recipe Index (which guides you to what you need by type of recipe) is the perfect place to start your gluten free kitchen journey.
All shared with my love
Best Sausage and Chestnut Stuffing
Key equipment
Ingredients
- 20 g butter (large knob) approx. weight
- 1 tbsp olive oil
- 2 smallish onions (finely chopped)
- 2 to 3 tbsp fresh sage (fine-chopped) – approx. amount or 2 to 3 tsp dried
- 500 g sausage meat (gluten free)
- 130 g peeled whole chestnuts (roughly chopped)
- 85 g dried fresh breadcrumbs – approx. weight (gluten free)
- 3 to 4 tbsp fresh parsley (chopped) – approx. amount or about 3 tsp dried
- 1 tsp fine sea salt
- ground black pepper (to taste)
Instructions
- Heat the butter with the oil over a medium heat in a saucepan. Gently fry the onions until soft and just starting to colour.
- Add the sage and continue to fry, gently, for a few more minutes, until it is soft and the aroma releases. Set aside to cool completely.
- Weigh all the remaining ingredients into a large mixing bowl.
- Add the cooled onion mixture and stir everything together until even.
- At this stage, the mixture can be used either straight away or set aside in an airtight container in the fridge (or frozen) for later use.
- Use the mix to stuff a turkey or chicken OR transfer to a well-buttered/oiled oven-proof baking dish, so the stuffing is approximately 4 cm (1½ inches) deep.
- When ready to cook (as a separate dish), preheat the oven to 180 C (350 F).
- Cover the dish loosely with foil and bake for 25 minutes, before removing the foil and cooking for a further 20 minutes uncovered.
Notes
- Chestnuts can be substituted for other nuts: Uncooked walnuts, cashews and peanuts are particularly good either on their own or in combination. You could even throw in a few pine nuts or pumpkin seeds for extra flavour and interest. Or try adding some rough-chopped fennel or mushrooms instead!
- Herbs and seasonings can also be varied depending on preference. Oregano, thyme, coriander, chives or a little rosemary are great replacements for sage and parsley. Or use a mix of Italian herbs! Alternatively, switch the herbs for a little spice and throw in some paprika or chilli, or a hint of cumin, turmeric or cardamom.
- Garlic can be optionally added as you wish (fry it with the onions).
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Sausage Stuffing with Chestnuts shared with
- Full Plate Thursday #771 with Miz Helen’s Country Cottage
- Fiesta Friday #618 with Angie
