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Gluten-Free Cornbread Stuffing with Sausage

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A comforting and flavorful gluten-free cornbread stuffing with savory sausage and fresh herbs, perfect for holiday meals. This easy recipe delivers moist, tender stuffing with a golden crispy top.

Ingredients

Scale
  • 6 cups gluten-free cornbread, crumbled (recommend Jiffy Gluten-Free Corn Muffin Mix)
  • 1 pound Italian sausage, mild or spicy, casings removed
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 cups low sodium chicken broth
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • Salt and black pepper to taste
  • 1 tablespoon olive oil for sautéing

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or oil.
  2. If making cornbread from scratch, bake ahead and cool completely. Crumble into bite-sized pieces in a large mixing bowl. Store-bought gluten-free cornbread also works.
  3. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart, and cook until browned and cooked through, about 7-8 minutes. Transfer to a plate and set aside.
  4. In the same skillet, add chopped onion and celery. Cook for 5 minutes until softened, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
  5. Stir in chopped sage and thyme. Season lightly with salt and pepper.
  6. In the large bowl, combine cooked sausage, sautéed vegetables, and crumbled cornbread. Mix gently but thoroughly.
  7. In a small bowl, whisk together beaten eggs, melted butter, and chicken broth. Pour over the cornbread mixture and toss carefully until evenly moistened but not soggy.
  8. Spread the stuffing evenly in the prepared baking dish. Cover tightly with foil.
  9. Bake covered for 30 minutes. Remove foil and bake an additional 15 minutes until the top is golden and slightly crispy.
  10. Let cool for 5 minutes before serving.

Notes

Use day-old cornbread for best texture. Add broth gradually to avoid sogginess. Browning sausage without frequent stirring creates caramelized flavor. Fresh herbs are preferred but dried can be used at one-third the amount. Cover during baking to lock in moisture, uncover near end to crisp top. Room temperature eggs help bind better.

Nutrition

Keywords: gluten-free, cornbread stuffing, sausage stuffing, holiday side dish, Thanksgiving, easy stuffing recipe

Find it online: https://blairrecipes.com/gluten-free-cornbread-stuffing-with-sausage-easy-homemade-recipe-for-holiday-meals/