gluten-free cornbread stuffing

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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.

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

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

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

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

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

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

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

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Add the lump Italian sausage to the pan.

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Break up the raw sausage into small chunks.

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

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

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

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Add the stuffing mixture to a greased baking dish.

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

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Grab the full recipe at the link below!

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