Delicious Stuffing For All The Holidays

Canadian Thanksgiving is fast approaching and so many of you loved this recipe on Instagram that I figured it needed a more permanent, more simplistic place to find it. I totally get why so many love this stuffing recipe – I even love it and I typically despise stuffing – so that says a lot.

This stuffing is cooked independently from the turkey which is also something I appreciate. It is a pork-free stuffing (are they all? I don’t know…) and is made with chicken sausages. To be honest, that’s the secret ingredient. It’s not just any chicken sausages – it’s sundried tomato chicken sausages. SUNDRIED TOMATO. You must hunt these down (if you’re a local BC person, the brand is Hills Legacy).

You can also make this stuffing gluten-free. Given the ridiculously high cost of gluten-free bread, I tend to make this into two dishes. one mini ramekin for me and one larger one for everyone else. Otherwise, you honestly couldn’t taste the difference (says the one who can’t taste test the gluten-filled one!!!) – you can’t visually see the difference, I can only assume with all the goodness you couldn’t taste the difference either.

Gluten-free or not, you be the judge on how much you like this stuffing (I’m willing to bet it’s off the charts!)

delicious uncooked stuffing in a pan ready to get into the oven.

The Always Stuffing

Makes enough for 6-8 as a side


  • 1/4 cup butter
  • 5 sun-dried tomato chicken sausages
  • 1 leak, finely chopped 
  • 1 medium onion, finely chopped 
  • 5 celery sticks, finely  chopped
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 1/4 cup fresh parsley, chopped
  • 3/4 of a loaf of day-old bread, diced
  • 2 cups turkey stock
  • salt and pepper to taste
cooked, crispy and perfectly browned stuffing sitting in a pan straight out of the oven
  1.  Preheat your oven to 350°F .
  2. In a large pot melt butter. Once melted, add your onions and leeks – cook for five minutes. 
  3. Add celery to the pot. As your celery is cooking remove the sausages from the casing and add the sausages to the pot. Cook until there is no pink remaining in your sausages. 
  4. Using your mortar and pesto grind up your rosemary and thyme and add the herbs to your pot along with the fresh parsley. Add salt and pepper to taste.
  5. Add in 1 1/2 cups of turkey stock followed by your bread
  6. In an oven-safe dish, add half a cup of turkey stock to just cover the bottom. Add your stuffing over top and bake while covered for 30 min. Remove the cover and bake for an additional 5-10 mins until perfectly golden brown.
  7. Serve warm.