This gluten-free cornbread dressing recipe has the classic flavors of traditional cornbread dressing but uses gluten-free cornbread, fresh herbs, and breakfast sausage to make a delicious holiday side dish.
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No Thanksgiving or Christmas dinner is complete without dressing! If you have anyone in your family or a guest coming over for the holidays who is gluten free or dairy free, then this is the perfect side dish to make!
The great holiday debate, is it called stuffing or dressing? I honestly don't care either way as long as it's tasty! This cornbread dressing uses 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, along with my homemade cranberry sauce.
What I love about this recipe is that it is super easy to make and packs a ton of flavor. I personally love to use homemade gluten free cornbread in this recipe but it's not necessary.
Let's dive into how to make this cornbread dressing!
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 or regular butter if you don't. 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 cornbread either a day or two before and leave it out on the counter to get stale. If you don't have time you can do it the day of.
- 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 crispy. I find this the best way to get a nice crisp and dry out the cornbread.
- Add the ghee, butter, or oil to a large pan and heat to medium heat. Dice the onion and celery and cook for 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 are cooked, combine them in a large bowl with the crispy cornbread cubes, egg, poultry seasoning, chopped sage, and broth.
- Add the cornbread and sausage mixture to an oiled casserole baking dish, cover with foil, and bake at 350 degrees Fahrenheit for 45 minutes. Take the foil off and bake for an additional 10 minutes uncovered until golden brown.
Should you dry out cornbread for stuffing?
Yes! Drying out or toasting the cornbread under the broiler before making your dressing helps so your stuffing doesn't become too soggy.
Tip
Premake your cornbread a day or two before and leave it on the counter to get a little stale. This also is one less thing to worry about on the day of cooking.
Storing and reheating
Store in an airtight container in the fridge for up to 5 days.
To reheat you can microwave or bake at 350 degrees Fahrenheit for 15 minutes or until warm.
Any leftover cornbread you have that wasn't used to make the dressing, you can freeze. Check out this post that talks all about how to freeze cornbread and your leftover dressing too.
Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.
Recipe
Gluten Free Cornbread Dressing
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, butter, or avocado oil
- 1 teaspoon poultry seasoning
EQUIPMENT NEEDED
- large skillet
- Casserole dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Make the cornbread either a day or two before and leave it out on the counter to get stale. If you don't have time you can do it the day of.
- 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 crispy.
- Add the ghee, butter, or oil to a large pan and heat to medium heat. Dice the onion and celery and cook for 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 are cooked, combine them in a large bowl with the crispy cornbread cubes, egg, poultry seasoning, chopped sage, and broth.
Notes
Nutrition
*nutrition information is an approximate
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