Sausage and Apple Stuffing (Low-Carb, Gluten-Free, Bread-Free)
Whether you scoop on the stuffing or dole out the dressing, this veggie-packed spin delivers great flavor and holiday vibes.
Ingredients
- 12 ounces pre-cooked poultry-apple sausage, chopped or sliced
- 1 yellow onion, finely chopped (~1 ½ cups)
- 1 red bell pepper, finely chopped (~1 cup)
- 2 celery stalks, chopped (~½ cup)
- 8 ounces mushrooms, roughly chopped (~2 ½ cups)
- 4 cups small cauliflower florets, or riced (see note below for details)
- 1 apple, skin on, finely chopped
- 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
- 2 tablespoons minced fresh sage, or 2 teaspoons dried sage
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1-2 tablespoons butter, or olive oil
- 2 large eggs, beaten
- ½ cup almond flour, see notes for alternative flours
- ¼ cup broth or water
Optional Mix-Ins:
- ½ cup chopped pecans or walnuts
- ¼ cup dried cranberries or chopped dried apricots
- 2 tablespoons grated parmesan or nutritional yeast
Instructions
- Preheat oven to 350°F. Mist a 9x13-inch baking dish with oil spray and set aside.
- Brown the sausage: Liberally coat a large pot with oil spray and place over medium-high heat. Add the sausage pieces and cook until nicely seared and caramelized, about 3 to 4 minutes. Transfer to a plate and set aside.
- Sauté the veggies: Reapply oil spray (or drizzle a teaspoon of olive oil). Add onion, bell pepper, and celery; sauté for 6 minutes. Next, add mushrooms and cook another 3 minutes, stirring occasionally.
- Add cauliflower and seasonings: Stir in the cauliflower (small florets or rice), apple, thyme, sage, salt, and garlic powder. Add the cooked sausage back to the pot. Mix well and cook for 3 minutes to blend the flavors. Turn off the heat. Add the butter and stir to melt through. Allow the mixture to slightly cool for 2-3 minutes before adding final ingredients.
- Mix in final ingredients: Add in the eggs, almond flour, and broth or water. Stir until everything is evenly coated and moistened. Sprinkle any preferred extras on top, or mix them right in, such as craisins, pecans, or parmesan.
- Bake: If you’re using a Dutch oven or another oven-safe pan, you can bake it right in the same pot—a true one-pot wonder! Otherwise, transfer the mixture to your prepared baking dish. Bake uncovered for 40–50 minutes, until the top is golden and lightly crisped.For a softer, moister consistency, remove around the 40–45 minute mark. For a firmer texture, bake for the full 50 minutes.(If it starts to brown too quickly, loosely tent with foil for the final 10–15 minutes.)
- Serve and enjoy: Let it cool for 5–10 minutes before serving—this helps it firm up and makes slicing easier.
Notes
Flour alternatives: If swapping in all-purpose flour (or gluten-free 1:1 blend), use only ¼ cup. Whisk it together with the broth or water to create a smooth slurry before adding it to the mixture. This prevents clumping and ensures even distribution. (AP flour thickens much more aggressively than almond flour, so using less — and pre-mixing it — keeps the texture cohesive rather than soggy or pasty.)
Flavor boosters:
- Stir in chopped nuts for crunch, dried fruit for sweet contrast, or parmesan/nutritional yeast for a savory umami note.
- Replace oil spray with olive oil or butter for deeper flavor.
How to prepare your cauliflower:
- Small cauliflower florets: Wash and dry thoroughly, then chop into small, bite-sized pieces so they soften evenly in the oven.
- Cauliflower rice: Buy fresh or frozen riced cauliflower at the store or make it yourself. To make yourself, use the large holes on a box grater to grate raw cauliflower florets into small, rice-like pieces. Or, pulse the florets in a food processor until riced—just be careful not to overdo it, or you’ll end up with purée.
Meal prep tip: You can make the entire stuffing up to 2 days in advance. Cover tightly and refrigerate. When you’re ready to serve, simply reheat at 350°F until warmed through and lightly browned on top. It reheats beautifully and keeps its texture.
To keep it gluten-free: Use almond flour or a certified gluten-free flour blend. Also, double-check the sausage label—it should clearly say “gluten-free.”
To make it dairy-free: Swap butter for olive oil or a plant-based spread, and skip the parmesan or use nutritional yeast instead.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave individual portions. You can also freeze this casserole for up to 2 months—thaw overnight in the fridge and reheat before serving.
Nutrition Information per serving
Serving Size: 1 cupCalories: 190Carbohydrates: 14gProtein: 12gTotal Fat: 11g— Unsaturated Fat: 8.5g— Saturated Fat: 2.5gCholesterol: 80mgSodium: 400mgPotassium: 427mgFiber: 3gTotal Sugar: 8g— Natural Sugar: 8g— Added Sugar: 0gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 1.7mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.