Sausage, Apple and Cranberry Stuffing: The Dairy-Free Version


This hearty sausage, apple and cranberry stuffing recipe is practically a meal in itself! It’s a favorite for Thanksgiving feasts and enjoyed for dinner during the cooler months. This recipe is adapted from a popular stuffing on AllRecipes. We’ve adapted it quite a bit to taste, for baking in the oven, and to be dairy free!

Sausage, Apple and Cranberry Stuffing Recipe - dairy-free versionThis photo of the original Sausage, Apple and Cranberry Stuffing recipe is by Allrecipes.

Special Diet Notes: Sausage, Apple and Cranberry Stuffing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, and optionally top food allergy-friendly.

For vegan stuffing, Field Roast Apple Sage Sausage is a great sausage alternative and you can substitute vegetable broth or stock for the chicken stock.

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Sausage, Apple and Cranberry Stuffing
Prep time
Cook time
Total time
We made a few tweaks to make this beloved recipe dairy-free and delicious!
Serves: 10 servings
  • 2 cups cubed dairy-free whole wheat bread (gluten free whole grain, if needed)
  • 3¼ cups cubed dairy-free white bread (gluten free, if needed)
  • 1 pound pork sage sausage (can sub your sausage of choice; see post above for vegan recommendation)
  • 1 cup chopped onion
  • ¾ cup chopped celery
  • 2½ teaspoons dried sage (can sub 5 teaspoons fresh)
  • 1½ teaspoons dried rosemary (can sub 1½ tablespoons fresh)
  • ½ teaspoon dried thyme (can sub 1 teaspoon fresh)
  • 1 Golden Delicious apple, cored and chopped
  • ¾ cup dried cranberries
  • ⅓ cup minced fresh parsley
  • 1¼ to 1½ cups chicken stock or turkey stock
  • ¼ cup dairy-free buttery spread, melted
  1. Preheat your oven to 350ºF.
  2. Spread all of the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes, or until evenly toasted. Transfer the toasted bread cubes to a large bowl.
  3. Keep the oven temperature on 350ºF and grease a 13x9-inch baking dish.
  4. In a large skillet over medium heat, cook the sausage and onions, stirring and breaking up the meat, until evenly browned. Drain the excess liquid. Add the celery, sage, rosemary, and thyme and saute for 2 minutes.
  5. Pour the sausage mixture over the bread cubes. Stir in the apples, cranberries, and parsley. Drizzle with 1¼ cups chicken stock and the butter spread, and stir gently until evenly combined.
  6. Transfer the stuffing to your prepared baking dish and cover it with foil.
  7. Bake for 40 minutes. Uncover and if it looks too dry stir in another ¼ cup stock. Bake uncovered for 15 to 20 minutes, or until golden on top.

Key Pantry Supplies: Sausage, Apple and Cranberry Stuffing

More Stuffing Recipes

Basic Vegan Stuffing (vegan, optionally gluten-free & allergy-friendly)

Vegan Stuffing Recipe - A basic, versatile side dish for Thanksgiving and beyond

Cranberry Pecan Multi-Grain Stuffing (vegan, optionally gluten-free & soy-free)

Cranberry Pecan Multi-Grain Stuffing

Pumpkin Bread Stuffing (vegan, optionally gluten-free & allergy-friendly)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


    • Can you clarify the step 3? First step said to preheat at 350. And you wrote in step 3 to reduce to 350 when it’s still at the same temperature. Please advise if preheat temperature should have been different? Thank you!

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