gluten-free cornbread stuffing

If you're looking for the best gluten-free stuffing recipe this holiday season, this gluten-free cornbread stuffing filled with Italian sausage, dried cranberries, celery, onions, pecans and fresh herbs for a sweet and savory cornbread dressing that will be perfect on your Thanksgiving table.

Let's make gluten-free cornbread stuffing together! Gather your ingredients.

Cut your gluten-free cornbread into 1-inch pieces and place on a large baking sheet.

Bake for 20-30 minutes until the cornbread is toasted and dry.

Melt the butter in a cast iron skillet over medium heat.

Add the diced onion, celery, salt and pepper to the skillet.

Let the onions and celery sauté for 5-6 minutes, until translucent.

Add the minced garlic and cook an additional minute, stirring frequently.

Add the lump Italian sausage to the pan.

Break up the raw sausage into small chunks.

Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through.

Add the dried cranberries, pecans, fresh thyme, fresh parsley and fresh sage. Mix.

Combine the toasted cornbread with the sausage mixture, chicken stock and eggs.

Add the stuffing mixture to a greased baking dish.

Bake for 40-50 minutes until golden and no longer wet. Serve immediately.

Grab the full recipe at the link below!