If you miss stuffing on your gluten-free diet, this is the recipe for you! This gluten free stuffing recipe with sausage is made with flourless cornbread, aromatic vegetables, tender sausage, and more for a timeless combination. It’s the perfect side dish for your Thanksgiving table and will become your new go-to!
Stuffing is one of the best parts of the Thanksgiving dinner. Unfortunately, many of us had to spend years skipping this dish because of the gluten. This easy gluten-free cornbread stuffing tastes just like the stuffing you know and love without a single speck of gluten! You just need to make a few small changes to have a delicious, gluten-free side dish for your holiday table.
Looking for more gluten-free recipes? Check out these Gluten Free Dairy Free Dinner Rolls, perfect for sopping up gravy, or these Gluten Free Cranberry Orange Scones, for a sweet after-dinner treat during the holiday season!
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Ingredients in Best Gluten-Free Stuffing
- Cornbread – For best results, use 2-3 day old gluten-free cornbread. Cut it into cubes and toast it first.
- Pork sausage – This gives this homemade gluten-free stuffing recipe so much flavor!
- Vegetables – Start by dicing onion and celery for a delicious aroma.
- Seasonings – Keep it simple with dried parsley and poultry seasoning.
- Chicken broth – This will hydrate the homemade cornbread and give the stuffing that classic tender texture.
- Egg – An egg will bind the stuffing mixture together like a casserole.
Measurements for each ingredient, along with instructions for making the easy gluten-free stuffing recipe are in the recipe card below.
How To Make Gluten Free Stuffing with Sausage
Step One: Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside. Spread cubed cornbread on a baking sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
Step Two: In a large skillet, cook sausage, celery, and onions over medium heat.
Step Three: Cook until the sausage is no longer pink. Stir regularly.
Step Four: In a large bowl, add the toasted bread cubes, parsley, poultry seasoning, and cooked sausage mixture. Stir to combine.
Step Five: In a small bowl or measuring cup, mix the chicken broth and egg.
Step Six: Pour the chicken broth mixture into the stuffing mixture and stir to combine.
Step Seven: Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
Step Eight: Serve warm.
Substitutions
- This gluten-free sausage stuffing recipe is specially formulated for cornbread, but you could use a different type of gluten-free bread instead. This gluten-free French bread would be a great alternative.
- Feel free to use either breakfast sausage, Italian sausage, or sage sausage.
- Turkey stock is a great substitute for chicken broth.
Variations
- Make it vegetarian – Replace the sausage with a plant-based sausage crumble and use vegetable broth. Also check out this gluten-free stuffing recipe as an alternative.
- Add some sweetness – Saute a diced apple with the vegetables and sausage or add some dried cranberries to the stuffing mixture before baking.
- Try a chicken sausage – Instead of pork, use a ground chicken sausage.
- Garnish. Add a sprinkle of chopped fresh parsley for a pop of color.
To make this delicious gluten free stuffing, you’ll need a baking tray to toast the bread, a large mixing bowl, a spoon, and a casserole dish.
Storing Gluten-Free Stuffing
- Leftover gluten-free stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
- After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.
💭Pro Tips for Making This Gluten Free Stuffing
1. Stir gently
Once the chicken broth is added, stir the sausage mixture gently, just to combine.
2. Serve warm
Stuffing is best served warm. Be sure to heat up any leftovers!
Gluten Free Stuffing FAQs
Not exactly. Most cornbread recipes are made with a mixture of cornmeal and all purpose flour, which give it the perfect texture. This means that your favorite batch of cornbread is most likely not gluten free. The only way to be sure is if you use certified gluten-free bread or a gluten-free cornbread recipe.
Fresh bread is really moist and tender. If you cut it up and stir it with your stuffing ingredients, the soft cornbread will start to crumble and fall apart. It will also turn soggy as soon as it touches the chicken stock. It’s actually best to use 2-3-day-old bread whenever you make stuffing, whether that’s cornbread or anything else. If you need to use freshly baked bread, cut it into cubes and dry the cubes in the oven before assembling the stuffing mixture and baking.
Cooked meat can typically last in the fridge for 3-4 days at most. After that, the food is no longer safe to eat. Although you may be able to eat the stuffing after 5 days and not get sick, It’s not recommended, especially if the stuffing sat out on the counter for more than 2 hours before being refrigerated. If you anticipate you won’t be able to finish your leftovers, freeze them in a freezer-safe container for later.
More Gluten Free Cornmeal Recipes
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Recipe
Recipe
Easy Gluten Free Stuffing Recipe with Sausage
For an easy and tasty stuffing recipe, turn to this gluten free stuffing recipe with sausage! It’s a delicious twist on traditional stuffing.
Servings: 8 servings
Calories: 589kcal
Instructions
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Preheat the oven to 400F. Spray a 2-quart baking dish with cooking spray. Set aside.
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Spread cubed cornbread on a cookie sheet or foil-lined rack and bake for 10 minutes. Remove from the oven to cool. Reduce the oven temperature to 325F.
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In a large skillet, cook sausage, celery, and onions over medium heat until the sausage is no longer pink. Stirring regularly.
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In a large bowl, add the toasted cornbread, parsley, poultry seasoning, and sausage mixture. Stir to combine.
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In a small bowl or measuring cup, mix the chicken broth and egg.
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Pour the chicken broth mixture into the stuffing mixture and stir to combine.
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Spoon stuffing into the baking dish and cover and bake for 35 minutes. Remove the cover and bake for additional 10 minutes.
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Serve warm.
Notes
- Toast the cornbread for best results, otherwise it may become soggy.
- Once the chicken broth is added, stir the sausage mixture gently, just to combine.
- Stuffing is best served warm.
- Stuffing can be stored for up to 2 days, unbaked, in the refrigerator.
- After baking, store any leftover stuffing in an airtight container in the refrigerator for up to 2 days. Reheat it in the microwave or at 350F in the oven for 15 -20 minutes.
Nutrition
Calories: 589kcal | Carbohydrates: 68g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 132mg | Sodium: 1266mg | Potassium: 431mg | Fiber: 4g | Sugar: 20g | Vitamin A: 408IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 3mg
