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    Home » Gluten Free » Gluten Free Cornbread Stuffing

    Gluten Free Cornbread Stuffing

    Published: November 12, 2021 | Last Modified: November 12, 2021 | By: Kaleena Martinez

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    This Gluten Free Cornbread Stuffing recipe is a classic holiday stuffing recipe made with fresh sage, breakfast sausage, and gluten free cornbread.

    a casserole dish filled with Gluten Free Cornbread Stuffing with fresh sage leaves laying on top

    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.

    Jump to:
    • Ingredients
    • Substitutions
    • Frequently asked questions
    • Step by step
    • Storing/reheating
    • Pairings
    • Recipe

    Ingredients

    chicken broth, crumbled gluten free cornbread, breakfast sausage, fresh sage, egg, ghee, diced onion, diced celery, and poultry seasoning on a backdrop

    Substitutions

    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

    Does cornbread stuffing contain gluten?

    Cornbread stuffing can contain gluten but this recipe uses my gluten free cornbread recipe ensuring that the stuffing is gluten free

    Should you dry out cornbread for stuffing?

    Yes! Drying out or toasting the cornbread under the broiler before making stuffing helps so your stuffing doesn't become too soggy

    What is the difference between cornbread stuffing and cornbread dressing?

    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

    a cookie sheet lined with foil filled with gluten free cornbread crumbled on top
    a cookie sheet lined with foil with toasted gluten free cornbread crumbs on top
    A pan with diced onion, diced celery, and ground breakfast sausage in it
    a mixing bowl filled with gluten free cornbread crumbles, an egg, chicken broth, poultry seasoning, fresh sage, diced onions, diced celery, and cooked breakfast sausage
    1. 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
    2. 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
    3. Dice the onion and celery and cook on medium heat until tender, about 5 minutes
    4. Add the ground breakfast sausage and cook until browned, about 6-8 mintues
    5. 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
    6. Add everything to a casserole dish, cover with foil, and bake at 350 degress Farhenheit for 45 minutes then 10 minutes uncovered

    Storing/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.

    Pairings

    Here are a few of my favorite things to pair with this stuffing...

    Heatly Cranberry Sauce

    Crockpot Loaded Mashed Potatoes

    Apple Butter Glazed Ham

    a bowl filled with gluten free stuffing, a casserole dish with stuffing and plates stacked on top of each other in the background

    Recipe

    Gluten Free Cornbread Stuffing

    Kaleena Martinez
    This Gluten Free Cornbread Stuffing recipe is a classic holiday stuffing recipe made with fresh sage, breakfast sausage, and gluten free cornbread.
    5 from 3 votes
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    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Sides
    Cuisine American
    Servings 10 servings

    Ingredients
      

    • 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

    Instructions
     

    • 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

    Notes

    Notes
    You can pre-make the cornbread the day before or even a few days before and leave it on the counter to get slightly stale.
    Substitutions
    Gluten free cornbread- I use my 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
    Storing/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.

    Nutrition

    Calories: 344kcalCarbohydrates: 47gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 1070mgPotassium: 216mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 4mgCalcium: 158mgIron: 3mg
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    MEET KALEENA

    Welcome to my kitchen! I am so happy that you're here! My name is Kaleena- I am a 30 something Texan, wife, and dog mom who loves traveling and all things food. Here you will find mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes that your whole family will love!

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