Gluten Free Cornbread Stuffing with Sausage

This gluten free dressing is dotted with celery, onion, apple, and sausage for a super flavorful dressing recipe with lots of great texture!

5 from 1 vote

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Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings: 12

Calories: 381kcal

Preheat the oven to 400 degrees F. Place an 8 inch round cast iron skillet in the oven to preheat.
Melt 4 Tablespoons butter in a microwave safe container. Set aside to cool before adding to the batter.
Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.
Crack eggs into a medium sized bowl, then whisk until frothy.
Add buttermilk, melted butter, and honey to the eggs. Whisk together to combine.
Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.
Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.
Bake for 20-22 minutes or until the top springs back when gently pressed.
Remove from the oven and cool completely. Cut cooled cornbread into cubes and lay out on a baking sheet to dry overnight.

Preheat the oven to 350F degrees. Grease or butter a 9x13 casserole dish.
Melt 4 tablespoons butter in a microwave safe dish. Set aside to cool while you prepare the remaining ingredients.
Combine the celery, onion, apple, salt, sage, rosemary, thyme, and parsley in a large bowl. Set aside.
Brown the Italian sausage in a large nonstick skillet over medium heat.
Remove the sausage from the pan and set aside. Leave the fat from the sausage in the pan to saute the vegetables. Add 2 tablespoons of butter to the fat in the pan.
Add the celery mix to the warm pan with the fat. Cook over medium heat until softened, about 10 minutes.
Combine the cooked vegetables, sausage and cornbread chunks together. Stir gently so as to keep the cornbread chunks intact. Spread the cornbread mixture into your prepared casserole dish.
In a medium sized bowl, combine the eggs, chicken broth and remaining 4 Tablespoons of melted butter. Whisk together until smooth. Pour over the cornbread mixture in the casserole dish. Do not stir.
Bake for 30 minutes uncovered, then cover with foil and bake an additional 30 minutes.

Drying out the cornbread is (unfortunately) a step you cannot skip, unless you really want soggy stuffing! However, If you don’t have time to make the cornbread and let it dry overnight, you can place the cubed cornbread on a baking sheet and bake in a 200 degree oven for 10-20 minutes, or until the edges feel dry.
To save time, use a store bought gluten free cornbread mix for the cornbread.
If you prefer, you can lower the amount of sausage in this recipe to as little as ½ pound. No other adjustments need to be made to the recipe.
Adding the foil after the stuffing has cooked for 30 minutes keeps the top from sticking to the inside of the foil. You can remove it again for the last few minutes of baking if it needs additional browning.

Course Side Dish

Cuisine American

Keyword cornbread stuffing with sausage, gluten free cornbread dressing, gluten free cornbread stuffing

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