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    Home » Side Dish

    Gluten-Free Cornbread and Sausage Stuffing with Herbs

    Nov 19, 2010 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten-Free Cornbread and Sausage Stuffing with Herbs - Andrea Meyers

    We are hosting family Thanksgiving this year, and we’re so happy that our family is making the trip to spend a few days together. Like any family we all have busy lives and don’t get to see each other as often as we would like, so it makes holidays all the more special for us. It means cooking for 15 this year instead of 5 and making sure we get everyone’s favorites on the table. It’s going to be a busy, crazy couple of days, and we wouldn’t miss it for the world.

    It also means paying more attention to ingredients so my sister can safely enjoy the meal with all of us, so for the first time I’ve been doing some gluten-free baking to get ready for the big feast. My family eats stuffing cooked outside the bird, and the dressing my family made when we were growing up was shaped into small patties and baked. I prefer to bake it casserole-style because I think it retains moisture better and becomes a perfect palette for the gravy.

    Because I’m new to gluten-free baking and just learning about all the gluten-free flours, I chose to use the Bob’s Red Mill Gluten-Free Cornbread Mix for this recipe, though of course you can use your own GF cornbread recipe. The mix made a 9x9 pan of cornbread, and about half of that was enough for this stuffing recipe, so the extras can be eaten with another meal. Making the cornbread a day ahead allowed time for it to dry a little before mixing into the stuffing.

    Andrea Meyers - parsley in the herb garden

    The celery and all the fresh herbs came from our garden. Looking out at the garden and seeing the herbs and some of the greens still growing on a chilly November day always makes me smile, and we’ve found that most of the herbs continue to grow throughout the winter, giving us fresh garden flavor during cold months.

    Grow Your Own logo This recipe is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Whether it’s autumn or spring wherever you are, we hope you’ll join us this month, and if you have holiday recipes to share that will make it even more festive. Send your post information to me by November 30. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

    Gluten-Free Cornbread and Sausage Stuffing with Herbs - Andrea Meyers
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    Gluten-Free Cornbread and Sausage Stuffing with Herbs

    Prep Time10 mins
    Cook Time1 hr 20 mins
    Total Time1 hr 30 mins
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free
    Keyword: cornbread, sausage, Thanksgiving
    Servings: 12
    Calories: 291kcal

    Equipment

    • large skillet
    • large mixing bowl
    • 9x13 pan, lightly coated with nonstick spray

    Ingredients

    • 16 ounces gluten-free cornbread (cooled completely (We recommend making it a day ahead.))
    • 12 ounces gluten-free sweet Italian sausage (casing removed and crumbled)
    • 1⅓ cups chopped celery
    • 1 medium onion (chopped)
    • ½ cup dried cranberries
    • 3 tablespoons minced fresh sage
    • 2 tablespoons fresh thyme
    • 1 tablespoon minced fresh rosemary
    • ½ cup chopped flat leaf parsley
    • 2 to 3 cups gluten-free turkey broth (or chicken broth)
    • ¼ teaspoon sea salt
    • ⅛ teaspoon fresh ground black pepper
    • 4 tablespoons unsalted butter (melted)
    • 2 large eggs (beaten)
    US Customary - Metric

    Preparation

    • Preheat the oven to 375° F/190° C.
    • In the large skillet, cook the sausage over medium heat until it's browned and fully cooked. Add the celery and onion and cook while stirring until they have softened but still have a slight crunch. Remove from the heat and stir in the cranberries.
    • Break up the cornbread into large chunks and put it into the mixing bowl. Add the sage, rosemary, thyme, and parsley and toss.
    • Pour 2 cups of the broth over the cornbread chunks and stir. The cornbread should soak up most of the liquid and look wet, not dry. Add more broth ¼ cup at a time until the mixture is wet but not soupy and has a little liquid pooled at the bottom of the bowl.
    • Add the sausage mixture and toss well. Add salt and pepper to the mixture and stir. Add the melted butter and and eggs and stir well.
    • Spread the stuffing in the prepared baking dish and cover with foil. Bake in the preheated oven for 30 minutes, then remove the foil and continue baking until lightly browned on top, about 20 to 30 minutes. Serve hot.

    Nutrition

    Calories: 291kcal | Carbohydrates: 37g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 875mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Gluten-Free Thanksgiving Recipes

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    Reader Interactions

    Comments

    1. Cassidy says

      November 19, 2010 at 2:13 pm

      What a beautiful post and lovely recipe idea using our GF Cornbread Mix. I was wondering if you had considered entering our photo and recipe contest?

    2. Andrea says

      November 19, 2010 at 3:57 pm

      This looks fantastic! Another GF baking success to add to your list! Keep going!

    3. Ellen (Gluten Free Diva) says

      November 19, 2010 at 5:44 pm

      This looks great! I love the use of Bob's Red Mill cornbread - such an easy way to bring gluten free comfort food to this family holiday!

    4. Paula Bauer says

      November 22, 2010 at 4:00 pm

      Wow! Now this looks absolutely delicious and mouth watering! I'll have to give it a shot this weekend 🙂

    5. Miguel says

      November 30, 2010 at 10:51 am

      A couple of these would be great about now with a good mug of Chilean coffee while watching the waves here in Valpariaso.

    6. Amy says

      December 17, 2013 at 10:46 am

      My sister-in-law just asked me for "my" cornbread stuffing recipe, so I thought it was time I left a comment saying what a crowd pleaser this recipe is. For the past three years, I've been bringing this stuffing to the Thanksgiving meal, and it's so popular, that it is now the only stuffing at the dinner . I use Bob's Red Mill cornbread mix, which is a little sweet, but works well with the recipe.

      • Andrea says

        December 17, 2013 at 3:46 pm

        Amy, I am so happy to hear that! Thanks for dropping by to let me know. Happy holidays!

    Trackbacks

    1. Tweets that mention Gluten-Free Cornbread and Sausage Stuffing with Herbs | Andrea Meyers -- Topsy.com says:
      November 19, 2010 at 12:19 pm

      [...] This post was mentioned on Twitter by Ashli Ahrens, Elemental Deals and Elemental Deals, Andrea Meyers. Andrea Meyers said: {new post} Gluten-Free Cornbread and Sausage Stuffing with Herbs http://goo.gl/fb/GCmpQ [...]

    2. Gluten-Free Thanksgiving Menu Plan says:
      November 21, 2010 at 6:50 pm

      [...] Gluten-Free Cornbread Sausage Stuffing with Herbs at Andrea Meyers [...]

    3. Thanksgiving Week - Gluten-Free Menu Plan and Breakfast and Brunch Meal ideas says:
      November 19, 2012 at 12:46 am

      [...] Potato Casserole, Broccoli Casserole, Cornbread and Sausage Stuffing (gluten-free like this one at Andrea’s Recipes), Mashed Potatoes, Berry Fruit Salad, Cranberry Sauce, Pumpkin Pie, Apple Pie, and maybe a birthday [...]

    4. 27 Thanksgiving Side Dishes | Cupcakes and Crinoline says:
      November 28, 2013 at 10:53 am

      […] 7.  Gluten-free Cornbread and Sausage Stuffing […]

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