The Best Sausage & Apple Stuffing (Gluten Free, Vegan)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: serves 4Categories: Dinners, Soups/Sides
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This Sausage and Apple Stuffing is such a tasty and versatile recipe that makes a flavourful addition to a whole host of dishes.

This stuffing is full of flavours often associated with autumn and Christmas making this recipe ideal to enjoy with your Christmas dinner. Having said that, the flavours in this are fairly traditional and the ingredients are readily available all year round meaning that you can whip up this delicious stuffing at any time of the year.

I use this stuffing in my Festive Stuffed Butternut Squash which then act as the stars of the show when I cook a roast dinner on the weekend. If you don’t fancy this you could opt to use this stuffing as the filling for a sausage plait, create stuffing balls or simply follow the method below to create a basic tray of stuffing. I have noted that this should serve four people, however, this obviously all depends on serving size.

I always put off making my own stuffing from scratch because I assumed it would be complicated and time consuming, however, it turns out it is neither! To make this you simply need to cook everything together in a frying pan before transferring it into the oven and letting it do its thing! I have noted the preparation time to be 15 minutes – this includes the time needed for the ingredients to be chopped and all cooked together in a pan. If you were short on time you could take 15 minutes out earlier in the day to prepare this in advance and simply bake in the oven for thirty minutes right before eating.

I make my own breadcrumbs by blitzing two bread rolls, (approx 100g in weight each), in a food processor before adding to the pan but to make this recipe even easier you could use shopbought gluten free breadcrumbs. I avoid adding a stock cube to this as I think there is enough flavour but you could dissolve one vegetable stock cube in the water before adding if you wanted to.

The sausage should be cooked before you transfer it into the oven meaning that it is safe to perform a taste test before baking. Add any extra sea salt, black pepper and fresh herbs as you need.

My Sausage & Apple Stuffing works so well with an array of dishes such as my Mushroom & Chestnut Wellington. Why not try it served alongside my Pistachio Topped Maple Glazed Carrots, my Buttery Sprouts with Bacon, my Rosemary Hasselback Potatoes and topped with my easy vegan Red Onion Gravy.

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  • 6 meat free sausages
  • 2 gluten free and vegan bread rolls (approx 200g)
  • 2 sticks celery
  • 1 red apple
  • 1 handful dried cranberries
  • 1 red onion
  • 2 cloves garlic
  • 1 handful fresh sage leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tbsp dairy free butter
  • 200ml 3/4 cup + 1 tbsp water
  • big pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Peel and finely dice the onion before adding to a large frying pan along with the olive oil
  2. Remove the sausage from the casing and add to the pan. Cook over a low heat constantly stirring and using your wooden spoon to break the sausage up into small pieces
  3. Finely dice the red apple, discarding the stem and pips, and the sticks of celery. Add both to the pan along with the minced garlic cloves and fry, stirring often, until the onion, apple and celery soften and the sausage browns
  4. Remove the rosemary and thyme leaves from their stems and add to the pan along with the sage leaves, cranberries, salt and pepper. Stir well and reduce the heat
  5. Place the gluten free bread in a blender and blitz until fine crumbs form
  6. Add the bread crumbs to the pan along with the water and butter, stir well until all of the ingredients come together
  7. Transfer the contents of the frying pan into an ovenproof dish
  8. Bake in a preheated oven for thirty minutes at 180 degrees Celsius


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