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A bowl filled with gluten free cornbread stuffing and a casserole dish and stacked plates in the background.

Gluten Free Cornbread Stuffing

Kaleena Martinez
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 13 minutes
Course Sides
Cuisine American
Servings 10 servings

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

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.
Frequently asked questions
Does cornbread stuffing contain gluten?
Regular stuffing can contain gluten but this recipe uses a homemade gluten-free cornbread that is made with gluten-free flour.
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.
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.
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.

Nutrition

Calories: 344kcalCarbohydrates: 47gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 52mgSodium: 1071mgPotassium: 201mgFiber: 1gSugar: 1gVitamin A: 155IUVitamin C: 2mgCalcium: 158mgIron: 3mg

*nutrition information is an approximate

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