Learn how to make the best gluten free cornbread stuffing with sausage, apples, cranberries, and pecans. Southern gluten free stuffing is a must around the holidays and now you won’t have to miss out with this easy recipe!
Ingredients Needed
Gluten free cornbread stuffing recipe starts with the best gluten free cornbread. This easy, one bowl recipe contains a touch of sweet flavor, which I believe pairs great with the sausage, apples, and dried cranberries. However, you can always omit the sugar in the cornbread, or decrease the amount.
- Gluten Free Cornbread – Baked, cooled, cut into cubes, and toasted in the oven or left out to dry for 2-3 days.
- Onion
- Celery
- Bulk breakfast sausage
- Apple
- Butter
- Fresh parsley – Or substitute 1 tablespoon dried parsley
- Dried thyme
- Dried rubbed sage
- Pecans (optional)
- Dried Cranberries
How To Make the best gluten free cornbread stuffing recipe
- First prepare the cornbread and let it cool completely. Cut it into small cubes and let it dry for 2-3 days on a large baking sheet. Alternatively, toast the cornbread dry in a 325°F oven up to 30-35 minutes. Sometimes I do a combination of these two, if the cornbread hasn’t dried out enough.
- Next, prepare the sausage mix. Melt butter in a large skillet and saute the onions and celery.
- Add the sausage to brown, breaking up with a spoon. Stir in the apples and seasonings and cook for 2 minutes longer.
- In a large bowl whisk together the eggs, milk, and chicken broth.
- Add the dried cornbread, sausage mixture, cranberries, and pecans. Gently stir to combine.
- Transfer the mixture to a greased 9X13 baking dish, top with additional diced butter, and let it sit for 20-30 minutes for the cornbread absorb the liquids. This will make the interior of the stuffing nice and moist.
- Bake in a 350°F oven for 25 minutes covered with foil. Remove foil and bake for 25-30 minutes longer.
Is all Cornbread Stuffing Gluten Free?
No. Store bought cornbread stuffing mixes are not gluten free. To make a gluten free recipe, you must start with gluten free cornbread.
What is the difference between cornbread dressing and stuffing?
If you are looking for gluten free cornbread dressing recipe you are in the right place! Technically this recipe is dressing because it’s baked outside the turkey cavity in a separate baking dish.
Stuffing typically means it is mixed together, stuffed inside the turkey, and then baked. The terms both refer to the same type of dish, so they can be used interchangeably.
There is also a regional difference between dressing and stuffing. Southerners tend to refer to this type of recipe as dressing, while northerners call it stuffing.
Frequently asked questions
Do I have to add the sausage?
No. Gluten free cornbread stuffing with sausage can easily be adapted into a vegetarian recipe. Omit the sausage from the recipe, and add 2 more tablespoons of butter when sauteeing the vegetables. This replaces the grease drippings from the sausage. You will also want to swap out vegetarian broth for the chicken broth.
Can I make this recipe ahead of time?
Yes. The cornbread portion can be prepared up to 3 days ahead of time so it has time to dry out.
Alternatively, prepare the entire recipe, cover and refrigerate overnight. Add 5-10 minutes additional baking time or let the stuffing come to room temperature before baking.
HOW TO MAKE DAIRY FREE GLUTEN FREE STUFFING
Use a dairy free milk alternative instead of the whole milk. Replace the butter with ghee or use vegan butter sticks.
Why let It sit before baking?
I prefer a moist gluten free stuffing so letting it sit for 30 minutes first gives time for the cornbread to saturate with the liquid, leaving a moist stuffing interior and crispy crust.
Can you freeze Gluten Free Stuffing with cornbread?
Yes. Bake according to the recipe directions and cool completely. Wrap securely with plastic wrap and then cover with foil. Thaw in the refrigerate overnight before reheating and serving.
To reheat, remove the plastic wrap, recover with foil, and bake in 350°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through.
Can I Use Gluten free white bread instead of cornbread?
Yes. To make gluten free stuffing with white bread prepare the best gluten free bread recipe in place of cornbread. Cool the bread, cut into cubes, and dry out according to cornbread stuffing directions.
Proceed with the rest of the recipe as written.
More Gluten free thanksgiving Recipes
- Raspberry Cranberry Jello Salad
- Pecan Pie Crust
- Broccoli Cauliflower Casserole
- Southern Sweet Potato Spoon Bread
- Chocolate Chess Pie
- Best Gluten Free Pie Crust
SAVE THIS GLUTEN FREE CORNBREAD STUFFING RECIPE TO YOUR PINTEREST BOARD!
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Gluten Free Cornbread Stuffing
Ingredients
- 1 recipe gluten free cornbread (7-8 cups cut into ½" cubes)
- 6 tablespoons unsalted butter, divided
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 1 pound bulk breakfast sausage
- 1 apple, chopped
- ¼ cup fresh parsley*, chopped
- 1 teaspoon dried thyme
- 1 ½ teaspoon dried rubbed sage
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 3 eggs
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup dried cranberries
- ¾ cup chopped pecans (optional)
Instructions
- Prepare gluten free cornbread recipe according to directions. Cool completely and cut into ½ inch cubes. Leave out for 2-3 days to harden OR spread out on a baking sheet and bake in a 325°F for 30-35 minutes, tossing halfway through. Set aside to cool.
- In a large deep skillet melt 3 tablespoons butter over medium heat. Add onion and celery and saute until vegetables soften, about 5 minutes.
- Add the sausage and break up with a spoon. Cook until sausage is browned and then add apples, parsley, thyme, sage, salt, and pepper. Cook and stir with sausage for 2 minutes longer. Remove from heat and set aside.
- In a very large bowl whisk 3 eggs and then add broth and milk. Whisk to combine. Add the dried cornbread cubes, sausage mixture, cranberries, and optional pecans. Fold to combine so liquids are evenly mixed with the bread.
- Grease a 9X13 baking dish and transfer stuffing to dish. Melt remaining 3 tablespoons butter or dice into small pieces and scatter over the top. Preheat oven to 350°F, cover securely with foil and let the stuffing sit at room temperature for 20-30 minutes for cornbread to saturate.
- Bake for with foil for 25 minutes. Remove foil, rotate pan, and bake for 25-30 minutes longer, or until crust is toasted. Let it sit for 10-15 minutes before serving.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Frequently asked questions
Do I have to add the sausage?
No. Omit the sausage from the recipe, and add 2 more tablespoons of butter when sauteeing the vegetables. This replaces the grease drippings from the sausage. You will also want to swap out vegetarian broth for the chicken broth, if making a vegetarian recipe.Can I make this recipe ahead of time?
Yes. The cornbread portion can be prepared up to 3 days ahead of time so it has time to dry out. Alternatively, prepare the entire recipe, cover and refrigerate overnight. Add 5-10 minutes additional baking time or let the stuffing come to room temperature before baking.Freezing Gluten Free Stuffing
Yes. Bake according to the recipe directions and cool completely. Wrap securely with plastic wrap and then cover with foil. Thaw in the refrigerate overnight before reheating and serving. To reheat, remove the plastic wrap, recover with foil, and bake in 350°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it's heated through.DAIRY FREE GLUTEN FREE STUFFING
Use a dairy free milk alternative instead of the whole milk. Replace the butter with ghee or use vegan butter sticks.Can I Use Gluten free white bread instead of cornbread?
Yes. To make gluten free stuffing with white bread prepare the best gluten free bread recipe in place of cornbread. Cool the bread, cut into cubes, and dry out according to cornbread stuffing directions. Proceed with the rest of the recipe as written.Nutrition
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Lone Muchow says
will have to try the cornbread stuffing, and I LOVE your Danish blue and white plates, being a Dane myself.
Melissa says
Hi Lone,
I LOVE those plates. It’s pretty obvious because they are in like 80% of my photos. Enjoy the stuffing!
Best,
Melissa