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This gluten-free cornbread stuffing recipe has the classic flavors of traditional cornbread stuffing but uses gluten-free sweet cornbread, fresh herbs, and breakfast sausage to make a guilt-free delicious stuffing.
This gluten-free stuffing, or gluten-free dressing as some people like to call it, uses the best gluten-free cornbread, breakfast sausage, and fresh sage for the most amazing savory flavor. It is hands down everyone's favorite dish when I host Thanksgiving dinner.
No Thanksgiving table or Christmas dinner is complete without stuffing! If you have anyone in your family or a guest coming over for a holiday meal that has a gluten-free diet this is the perfect side dish to make.
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Ingredients
Substitutions
Gluten-free cornbread- I use my homemade gluten-free cornbread recipe but you can use whatever gluten-free cornbread mix that you like. You can also use regular gluten-free bread instead of cornbread.
Sausage- I usually use breakfast sausage but you can use chicken sausage, turkey sausage, or even Italian sausage if you can't find breakfast sausage.
Chicken broth- You can use chicken stock, bone broth, beef broth, beef stock, or even vegetable broth or stock.
Ghee- Vegan butter can be used if you have a dairy allergy. You could also use olive oil, avocado oil, or coconut oil.
Fresh sage- Dry sage can be substituted if you can't find fresh sage. If using dry sage I would use 1 tablespoon of dry sage.
Step by step
- Make the homemade cornbread either a day or two before and leave it out on the counter to get stale or make the cornbread according to the package if you're using a premade mix.
- Crumble up the cornbread into half an inch cubes, put the cubed cornbread on an aluminum foil or parchment paper lined sheet pan, and cook under the broiler for 5-7 minutes or until the cornbread is nice and crisp. I find this the best way to get a nice crisp and dried-out cornbread.
- Dice the onion and celery and cook in a large skillet on medium heat until tender, about 5 minutes.
- Add the ground breakfast sausage to the pan with the celery and diced onion and cook until browned about 6-8 minutes.
- Once the sausage, celery, and onion is cooked, combine them in a large bowl with the dried cornbread cubes egg, poultry seasoning, chopped sage, and broth.
- Add the cornbread and sausage mixture to a casserole baking dish, cover with foil, and bake at 350 degrees Fahrenheit for 45 minutes then take the foil off and bake for an additional 10 minutes uncovered until golden brown.
Frequently asked questions
Regular stuffing can contain gluten but this recipe uses a homemade gluten-free cornbread that is made with gluten-free flour.
Yes! Drying out or toasting the cornbread under the broiler before making stuffing helps so your stuffing doesn't become too soggy.
Depending on where you live some people call it stuffing and some call it dressing. Southern states usually call it dressing while northern states call it stuffing. The technical difference is that stuffing is something that gets stuffed into something like a turkey or chicken while dressing is made in a casserole dish on the side. This will always be the big Thanksgiving debate!
What to serve with
This easy gluten-free stuffing recipe is perfect for adding to your holiday menu. Here are some other great dishes you can serve with it.
Storing and reheating
Store in an airtight container in the fridge for up to 5 days.
To reheat you can simply microwave or bake at 350 degrees Fahrenheit for 15 minutes.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Recipe
Gluten Free Cornbread Stuffing
Ingredients
- 4 cups Coarsely crumbled gluten-free cornbread *this is the gluten free cornbread recipe I use
- 1 pound Ground pork breakfast sausage
- 1 Egg
- 2 cups Diced celery
- 1 cup Chicken broth
- 1 cup Diced onion
- ¼ cup Chopped fresh sage
- 2 teaspoons Ghee or avocado oil
- 1 teaspoon Poultry seasoning
Instructions
- Make the cornbread according to the package or use this homemade gluten-free cornbread recipe.
- After the cornbread is cooked, cube and crumble the cornbread into half an inch pieces and place on a baking sheet that's lined with foil or parchment paper. Place under the broiler and broil on high till crisp (about 5-6 minutes) Be sure to keep an eye on it so it doesn't burn.
- Preheat oven to 350° degrees Fahrenheit.
- Dice the celery and onion then add it to a large skillet with the ghee or avocado oil and saute on medium heat.
- When the celery and onion are almost tender (about 5 minutes) add in the ground sausage and brown for about 6-8 minutes.
- Add the cooked sausage, celery, and onion to a large mixing bowl.
- Finely chop the fresh sage and add it to the mixing bowl with the cooked celery, onions, and sausage.
- Add the crisp cornbread, chicken broth, egg, and poultry seasoning to the mixing bowl and combine. Add it to a 9x13 casserole dish and cover with foil.
- Bake for 35 minutes at 350 degrees. Uncover then cook for another 10 minutes or until golden brown.
EQUIPMENT NEEDED
- large skillet
- Casserole dish
Notes
Nutrition
*nutrition information is an approximate
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