This Gluten Free Cornbread Stuffing recipe is a classic holiday stuffing recipe made with fresh sage, breakfast sausage, and gluten free cornbread.
Before we go any further, I need to know what team you are on, team stuffing or team dressing? There are two types of people in this world, one who says Thanksgiving Stuffing and one who says Thanksgiving Dressing. Being from the south, I feel like we mostly say dressing but it seems to be more common to hear people say stuffing. This is the great debate!
Once November hits my mind goes straight to holiday foods. I love a classic cornbread stuffing for Thanksgiving, and this recipe is just that. A gluten free and dairy free twist on a classic holiday dish! Using my homemade cast iron skillet Gluten-Free Cornbread, fresh herbs, breakfast sausage, and broth really takes this stuffing to the next level.
Gluten free cornbread- I use my homemade gluten-free cornbread recipe but you can use whatever gluten free cornbread recipe or mix that you like
Chicken broth- You can use broth, stock, or bone broth.
Ghee- butter can be substituted if you don't have ghee or aren't dairy free
Fresh sage- dry sage can be substituted. If using dry sage I would use 1 tablespoon of dry sage
Frequently asked questions
Cornbread stuffing can contain gluten but this recipe uses my gluten free cornbread recipe ensuring that the stuffing is gluten free
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. 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!
Step by step
- Make the 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 make the cornbread on the same day, crumble up the cornbread and put on a foil lined baking sheet under the broiler for 5-7 minutes or until crisp
- Dice the onion and celery and cook on medium heat until tender, about 5 minutes
- Add the ground breakfast sausage and cook until browned, about 6-8 mintues
- Once the sausage, celery, and onion is cooked, add it to a large mixing bowl with the crisp cornbread crumbels, egg, poultry seasoning, chopped sage, and broth and combine
- Add everything to a casserole dish, cover with foil, and bake at 350 degress Farhenheit for 45 minutes then 10 minutes uncovered
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.
Here are a few of my favorite things to pair with this stuffing...
Gluten Free Cornbread Stuffing
- 4 cups coarsely crumbled and toasted gluten-free cornbread or slightly stale
- 2 teaspoons ghee
- 2 cups diced celery
- 1 cup died onion
- 1 pound pork breakfast sausage
- ¼ cup chopped fresh sage
- 1 cup chicken broth or stock
- 1 egg
- 1 teaspoon poultry seasoning
- Make cornbread according to package or using this gluten-free cornbread recipe
- After the cornbread is cooked, crumble the cornbread and place on a cookie sheet, 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 pan with the ghee and saute on medium heat
- When celery and onion are almost tender (about 4 minutes) add in the ground sausage and brown for about 8 minutes
- Add cooked sausage, celery, and onion to a large mixing bowl
- Finely chop the fresh sage and add it to the mixing bowl with the celery, onions, and sausage
- Add the crisp cornbread, chicken broth, egg, and polutry seasoning to the mixing bowl
- Mix together and place in a casserole dish (9x13)
- Cover with foil and bake for 35 minutes. Uncover then cook for another 10 minutes