Stuffing is the STAR of Thanksgiving. Change my mind. No, seriously though, this gluten free cornbread stuffing with sausage is actually so good, it may outshine your turkey this year. Made with celery, Italian sausage, fresh herbs, and of course homemade gluten free cornbread. This cornbread stuffing recipe is amazeballz! Did I mention it's also dairy free? Because it definitely is.
Gluten Free Dairy Free Cornbread Stuffing
Trust me when I tell you, this cornbread stuffing with sausage is something I would make even if we were not a gluten free or dairy free family. It really is that good! Every single year, my family wants this stuffing multiple times before thanksgiving even arrives.
You are going to start this recipe with our FAVORITE Gluten Free Cornbread Muffins Recipe (linked). This recipe is easy to make and makes the best little cornbread muffins which work beautifully for this stuffing.
How do you dry cornbread for stuffing?
Making a stuffing or dressing from scratch is much easier than it sounds. To dry out your cornbread muffins for stuffing, cut them into bite sized cubes first. The oven should be pre-heated to a lower temperature than normal baking temps (250).
Spray a baking sheet down with olive oil or nonstick spray and spread the cubes from your muffins out evenly on the baking sheet. Bake for one hour at 250. Lightly toss them around to mix them up in the middle of baking them to make sure they dry out evenly.
When they are done drying out, you can leave them out on the pan set aside while you prepare the rest of the ingredients. A really good idea for thanksgiving would be to make these the day before and let them sit out overnight to dry out even more. But, this one hour in the oven works like a charm right away too!
Cornbread and Sausage Stuffing
Cornbread and savory sausage just sound like they belong together on your plate. A little bit of sweet with a little bit of savory and spices.
In a skillet or large frying pan, cook one pound of Mild Italian Sausage, breaking it up into bite sized chunks as it cooks. Add about one cup of chopped celery to the sausage and let it all cook together thoroughly.
When the sausage is done and cooked through, add it and the dried cornbread to a big bowl and toss together. In a separate bowl, beat your eggs, olive oil, chicken broth, garlic, and herbs and spices together. Remember that chicken broth has a good amount of salty flavor already so you may want to add the salt later or just go easy with it.
Mix the liquid egg and broth mixture with the cornbread and sausage in the big bowl. Pour everything into a greased baking dish evenly and cover with tin foil. Bake at 350 for 30 minutes. After 30 minutes, remove the tin foil, drizzle two tablespoons of olive oil over the top and bake uncovered for another 30 minutes. It should come out browned on the top and so so yummy smelling! Enjoy!
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More Sweet recipes for you to love
- Chickpea Pumpkin Pie
- Dairy Free + Gluten Free Green Bean Casserole
- Gluten Free Gingerbread House (+ cookies)
- Creamy Dairy Free Hot Cocoa Mix
Gluten Free Cornbread Stuffing with Sausage (dairy free)
This gluten free cornbread stuffing is made with sausage and celery plus fresh herbs and spices and is also totally dairy free! The best part of Thanksgiving.
- Our Gluten Free Cornbread Muffins - all cubed (linked above and in instructions)
- 1 lb Mild Italian Sausage
- 1 cup Chopped Celery
- 2 cups Chicken Broth
- ¼ cup Chopped Fresh Parsley
- ¼ cup Chopped Fresh Thyme
- 2 Minced Garlic Cloves
- ¼ cup Extra Virgin Olive Oil (+ 2 tablespoon for drizzling later)
- Salt and Pepper to taste (note: chicken broth has a good amount of sodium in it so salt lightly at first and add more as needed)
- 2 Eggs
- Make our gluten and dairy free cornbread muffins recipe.
- Pre-heat the oven to 250.
- Cube your cornbread into bite sized pieces and spread evenly on a greased baking sheet.
- Bake for 30 minutes, toss to mix around, and then bake for another 30 minutes (1 hour total).
- Once they are done drying out in the oven, place them aside in a large bowl.
- Pre-heat the Oven to 350.
- Cook your Italian sausage and celery in a skillet or large frying pan over medium heat on the stove top. Cook through.
- Once it's cooked through, add the sausage and celery to the dried cornbread and mix together in the bowl.
- In a separate bowl, beat your eggs, olive oil, chicken broth, garlic, herbs, and spices, together.
- Then add the liquid mixture to the large bowl with the dried cornbread and sausage.
- Mix thoroughly and then transfer to a greased baking dish.
- Cover with tinfoil and bake for 30 minutes.
- Remove the tinfoil and drizzle the 2 tablespoon of Olive Oil over the top and bake uncovered for 30 more minutes.
- When it's done serve warm and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 112mgSodium: 1055mgCarbohydrates: 15gFiber: 1gSugar: 6gProtein: 19g
Nutritional information is not always 100% accurate.