Mom’s Gluten-Free Dressing

Mom’s Gluten-Free Dressing by

Mark & Angela Ryan


Serves 6-8


  • 1 loaf of gluten free bread (or more)
  • 6-8 stalks celery, chopped (reserve leaves)
  • 1 16 oz. pkg. bulk breakfast sausage
  • 1 minced onion
  • chopped parsley, optional
  • herbs (dried sage, thyme, less basil, oregano)
  • 2 tbsp. butter or olive oil
  • 32 oz. chicken broth, low sodium


  1. Preheat your oven to 350°F.
  2. Cut each slice of bread into 6 or 8 pieces. Place on a sheet pan and bake for 20 minutes. (Heels cook quicker so keep an eye on it.)
  3. While bread is toasting in the oven, grease a 9x12 casserole dish with olive oil. A longer casserole dish will give you a crispier dressing verses a square casserole dish.
  4. Remove toasted bread sheet pan and sprinkle the bread generously with dried sage, thyme, basil, and oregano.
  5. Transfer toasted bread into the prepared casserole dish.
  6. Sauté celery in 1-2 tbsp. olive oil or butter over medium heat, until softened. Add leaves just at the end.
  7. Remove celery from the sauté pan and add the sausage. Press the sausage into one large circular patty. Brown on one side and then divide the sausage patty into 6 pie-shaped wedges. Flip each piece and brown the other side. Once both sides are browned, chop up the sausage into a smaller crumble.
  8. Place toasted bread, cooked sausage, and celery into a large stock pot. Pour in the chicken broth and stir until well combined. (This is when you add your optional chopped parsley.)
  9. Once the liquid as been absorbed, lightly press the mixture into your prepared casserole dish.
  10. Cover dish and refrigerate overnight.
  11. On the big day, bake the dressing at 350°F for 45 minutes. If the dressing gets too dry, add more chicken broth.