Gluten Free Cornbread Stuffing
If you're looking for the best gluten-free stuffing recipe this holiday season, this gluten-free cornbread stuffing is just what you need. Toasted cornbread is tossed 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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Ingredients
- 10 cups cubed gluten-free cornbread - from my gluten-free cornbread recipe (780g)
- 4 tablespoons unsalted butter
- 1 cup yellow onion - finely diced (from 1/2 large yellow onion) (110g)
- 2 cups celery - diced (from 2-3 stalks of celery) (230g)
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cloves garlic - minced
- 12 oz lump Italian sausage
- 3/4 cup dried cranberries - 120g
- 1/2 cup pecans - chopped (35g)
- 2 tbsp fresh sage - chopped (or 2 teaspoon dried sage)
- 2 tbsp fresh parsley - chopped (or 2 teaspoon dried parsley flakes)
- 1 tbsp fresh thyme - chopped (or 1 teaspoon dried thyme)
- 2-3 cups gluten-free chicken broth - 12-18oz, start with 2 cups and add more if needed
- 2 large eggs
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Instructions
- Preheat the oven to 350F (180C). Oil or butter a 9x13-inch baking dish or casserole dish and set aside.
- Slice the cornbread into 1-inch cubes. Add the cubed cornbread to a large baking sheet in a single layer. Use two baking sheets if needed.
- Bake for 20-30 minutes, tossing halfway through the cook time, or until the cornbread is toasted and dried. Set aside.
- Add the butter to a large skillet or cast iron pan over medium heat. Let the butter melt.
- Add the diced onion, celery, salt and pepper to the skillet. Cook for 4-5 minutes, until translucent.
- Add the minced garlic and cook for 1 minute, stirring frequently so the garlic doesn't burn.
- Add the lump Italian sausage to the pan. Stir to break up the pieces of sausage. Cook for 6-8 minutes, until the sausage is cooked through.
- Add the dried cranberries, chopped pecans, fresh sage, fresh thyme, and fresh parsley. Stir until combined.
- Pour the mixture, including any oil or spices left in the pan, into a large bowl.
- Top with the cornbread cubes.
- In a measuring cup, combine 2-3 cups (see notes) of the gluten-free chicken broth and the eggs and whisk until smooth. Pour the mixture over the stuffing mixture. Gently toss to combine, trying to keep the cornbread from crumbling.
- Pour the stuffing into the prepared 9x13-inch pan.
- Bake at 350F for 40-50 minutes, until the top of the stuffing is golden and crispy and the center no longer feels wet.
- Serve warm.
Video
Notes
- If you have celiac disease or are on a gluten-free diet, be sure to double check all of your ingredients as ingredient formulas and manufacturing practices can change from time to time.
- I used my homemade gluten-free cornbread recipe for this stuffing. The recipe fills a 9-inch round cast iron skillet but can also be baked in a 8-inch-square baking pan.
- You can make the cornbread in advance for this recipe. It’s best if the cubed cornbread is stale so you can leave it out for a few days or follow my method to toast the cornbread. I love the flavor that toasting the cornbread in the oven gives, so that’s my preferred method.
- If you want a more savory cornbread stuffing, you can omit the dried cranberries.
- If you are nut-free, simply omit the pecans.
- If you are vegetarian, omit the Italian sausage and use vegetable broth.
Nutrition
Calories: 436kcal | Carbohydrates: 77g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 1479mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 238mg | Iron: 4mg
