Gluten Free Sausage Cornbread Stuffing
This gluten free sausage cornbread stuffing is a spin on a holiday classic that pairs well with so many dishes, from turkey to ham! It's also dairy free, too!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 16 servings
- 1 recipe Gluten-Free Masa Harina Cornbread about 5 cups crumbled
- 1 onion diced
- 3 large celery stalks diced
- 1 lb lump italian sausage gluten free
- 3/4 cup dried cranberries
- 3-4 cups chicken stock make sure its gluten-free
- 3/4 cups pecans chopped
- 1 tbsp olive oil for drizzling
About a day before you plan on making the stuffing, dice up the cornbread to 1/2 inch cubes and leave out uncovered so that it becomes stale. If you don't have that kind of time, you can put it in the oven at 325F for awhile so that it dries up. Basically you want some cornbread croutons.
Preheat oven to 350F.
In a large skillet, cook sausage until it browns, 8-10 minutes. Remove sausage and set aside.
Leaving the grease from the sausage, add the diced onion and celery to the skillet and cook until the vegetables are soft and translucent. If there isn't enough grease from the sausage when cooking the vegetables, you can add some olive oil.
Add the onions, celery, and sausage to a large bowl with the cornbread.
Then add the pecans and dried cranberries and mix until combined.
Pour the mixture into a greased 9x13 pan.
Gradually pour the chicken stock over the stuffing until the bread is moist. I used just under 4 cups of stock.
Dot the top of the stuffing with olive oil.
Bake at 350F for 35-40 minutes or until it is lightly browned on top.
Calories: 186kcal | Carbohydrates: 9g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 295mg | Potassium: 155mg | Sugar: 5g | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 0.7mg