If you're looking to switch things up on your holiday table, this gluten free cornbread stuffing is a must-try. Made with tender cubes of cornbread, savory breakfast sausage, and plenty of herbs, it's hearty, flavorful, and sure to be a new family favorite.
This homemade stuffing is the perfect side dish for turkey, ham, or even roasted chicken, making it a versatile side for Thanksgiving dinner or any cozy dinner. With its golden cornbread base and rich, savory flavors, it's the kind of dish that will have everyone going back for seconds.
If you're looking for more gluten free Thanksgiving food ideas, check out my gluten free scalloped potatoes, this classic sweet potato casserole with pecan topping, or my favorite gluten free dinner rolls.
Ingredient Notes
This comforting side dish uses simple ingredients that can be found in any grocery store. It is both gluten free and dairy free as written.
- Gluten-Free Cubed Cornbread - I use my homemade cornbread recipe to make this stuffing, but you're welcome to use your own cornbread recipe. I find it best to make the cornbread the day before and leave the cubes out to dry overnight.
- Sausage - I always use Jimmy Dean breakfast sausage, which is marked gluten free. However, Italian sausage or even andouille sausage would be great in this recipe too.
- Vegan Butter - Using vegan butter makes this dish dairy free. You could also use olive oil here with no problem. If you don't follow a dairy free diet, use unsalted butter in the same measure.
- Gluten Free Chicken Broth - Store bought broth is a common place for hidden gluten, so make sure to buy one marked gluten free if you're following a gluten-free diet. Pacific Foods is my favorite brand.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Sweet Cornbread - If you prefer sweeter cornbread, you can use my skillet cornbread recipe instead of the Southern style cornbread.
- Sausage - Replace breakfast sausage with crumbled Italian sausage or andouille.
- Make Vegetarian Stuffing - Use vegan sausage and vegetable broth in place of the meat products.
- Not Dairy Free - Use regular butter in place of the vegan butter.
- Add Fruit - For a little balance of flavor, add ¾ cup of diced apples or dried cranberries.
How to Make Gluten-Free Cornbread Stuffing
This recipe is very easy to make, but you will need to prep the cornbread ahead of time so it can dry out. I usually make my cornbread the day before then cut it into cubes and leave it out on a baking sheet overnight to dry out.
Before you begin, spray your baking dish with non-stick cooking spray.
STEP 1: Add the sausage to a large skillet
over medium heat. Break up the sausage and cook until browned. Transfer the cooked meat from the pan to a paper towel lined plate.
STEP 2: Return the pan to the stove and add the butter. Once the butter has melted, add in the onion and celery. Cook until softened, about 5 minutes.
STEP 3: Add the minced garlic, salt, black pepper, and poultry seasoning and cook 1 minute more while stirring constantly.
STEP 4: Combine the cornbread cubes, cooked sausage, the onion mixture, and fresh parsley in a large bowl. Stir a few times.
STEP 5: Whisk together the chicken stock and eggs in a small bowl. Pour the wet ingredients over the dry ingredients. Stir together taking care not to break the cornbread up too much.
STEP 6: Spread the stuffing mixture
into your prepared casserole dish.
Cover with foil and bake for 30 minutes, then remove the foil and bake an additional 15 minutes until the top is golden brown and crispy.
Expert Tip
If you like your cornbread stuffing on the softer side, you can cook the entire time with the foil covering. Removing the foil allows the bread on top to become dry and crispy.
Storage
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. Reheat to 165F before serving.
More of our favorite side dishes
for your Thanksgiving meal:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Cornbread Stuffing with Sausage
Equipment
- 2-quart Baking Dish
Ingredients
- 1 recipe of Southern Cornbread cut into cubes and dried overnight
- 1 pound Breakfast Sausage
- 2 Tablespoons Vegan Butter
- ¾ Cup Yellow Onion diced
- ¾ Cup Celery diced
- 2 cloves Garlic minced
- ¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Tablespoon Poultry Seasoning
- 2 Tablespoons Fresh Parsley chopped
- 1 ½ Cups Gluten Free Chicken Broth
- 2 Eggs
Instructions
- Preheat the oven to 350 °F (177 °C). Grease a 2-quart baking dish and set aside.
- In a large skillet, crumble and brown the sausage over medium heat. Remove from the pan and place on a paper towel lined plate.1 pound Breakfast Sausage
- Add the butter to the skillet. Once the butter has melted, add in the onion and celery. Cook until softened, about 5 minutes.2 Tablespoons Vegan Butter, ¾ Cup Yellow Onion, ¾ Cup Celery
- Add in the garlic, salt, pepper, and poultry seasoning and cook for 1 minute while stirring constantly. Remove the pan from heat.2 cloves Garlic, ¾ teaspoon Salt, ¼ teaspoon Black Pepper, 1 Tablespoon Poultry Seasoning
- Combine the cornbread cubes, cooked sausage, vegetables, and fresh parsley in a large bowl. Fold together a few times.1 recipe of Southern Cornbread, 2 Tablespoons Fresh Parsley
- Whisk together the chicken broth and eggs. Pour over the cornbread mixture. Mix well, taking care not to break up the cornbread too much.1 ½ Cups Gluten Free Chicken Broth, 2 Eggs
- Spread the mixture into the prepared baking dish. Cover with foil and bake for 30 minutes. Then remove the foil and bake an additional 15 minutes or until the top is golden brown and crisp.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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