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Cornbread stuffing in a white casserole dish sitting on a marble counter.
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Gluten Free Cornbread Stuffing with Sausage

This gluten free cornbread stuffing is the perfect savory side dish for your holiday table. With chunks of sausage, herbs and lots of delicious gluten free cornbread - this will be a new family favorite recipe!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 454 kcal

Ingredients

  • 1 recipe of Southern Cornbread cut into cubes and dried overnight
  • 1 pound (454 g) Breakfast Sausage
  • 2 Tablespoons (28 g) Vegan Butter
  • ¾ Cup (113 g) Yellow Onion diced
  • ¾ Cup (90 g) Celery diced
  • 2 cloves (10 g) Garlic minced
  • ¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 Tablespoon Poultry Seasoning
  • 2 Tablespoons Fresh Parsley chopped
  • 1 ½ Cups (360 ml) Gluten Free Chicken Broth
  • 2 (100 g) 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 (454 g) 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 (28 g) Vegan Butter, ¾ Cup (113 g) Yellow Onion, ¾ Cup (90 g) 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 (10 g) 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 (360 ml) Gluten Free Chicken Broth, 2 (100 g) 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

STORAGE: Store leftover stuffing in an airtight container in the refrigerator for up to 4 days.  Reheat to 165F before serving.