Are you tired of boring, bland stuffing that leaves your taste buds disappointed? Get ready to revolutionize your holiday table with this mouthwatering Cornbread and Sausage Stuffing that proves gluten-free and grain-free can be incredibly delicious! This recipe is a game-changer for anyone craving a hearty, flavorful side dish that's both allergen-friendly and packed with savory goodness. Whether you're managing dietary restrictions or simply looking for a show-stopping stuffing, this recipe will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 lb gluten-free cornbread, cubed
- 1 lb sausage, crumbled
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 tsp sage
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or olive oil to prevent sticking.
- In a large skillet, brown the sausage over medium-high heat, breaking it into small crumbles. Cook until the sausage is fully cooked and has a nice golden color, approximately 8-10 minutes.
- Remove the cooked sausage from the skillet using a slotted spoon, leaving the rendered fat in the pan. Transfer the sausage to a large mixing bowl.
- In the same skillet with sausage drippings, sauté the chopped onion and celery until they become soft and translucent, about 5-6 minutes.
- Add the sautéed onion and celery to the bowl with the sausage. Include the cubed gluten-free cornbread.
- Sprinkle dried sage over the mixture, then season with salt and pepper to taste. Gently mix the ingredients to distribute evenly.
- Slowly pour the chicken broth over the mixture, stirring carefully to moisten the cornbread without making it too soggy.
- Transfer the stuffing mixture to the prepared baking dish, spreading it out evenly.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 15 minutes to allow the top to become golden and crispy.
- Remove from the oven and let the stuffing rest for 10 minutes before serving to allow flavors to meld and settle.
Tips
- Use day-old or slightly dried cornbread for the best texture. Fresh cornbread can become too mushy when mixed with broth.
- Don't overmix the ingredients - gently fold to keep the stuffing light and fluffy.
- For extra flavor, consider adding herbs like thyme or rosemary alongside the sage.
- If the stuffing seems too dry, add a bit more chicken broth. If it's too wet, let it sit for a few minutes to absorb the liquid.
- For a crispy top, remove the foil in the last 15 minutes of baking and watch carefully to prevent burning.
- Make ahead tip: You can prepare this stuffing a day in advance and refrigerate before the final baking.
- For a vegetarian version, substitute the sausage with mushrooms or plant-based sausage alternative.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 20g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 65mg
