Learn how to make the old fashioned gluten-free cornbread stuffing with sausage, apples, cranberries, and pecans for a southern-style recipe Mama’s guaranteed to ask for seconds. The slightly sweet homemade GF cornbread and herb combo makes this a home run recipe you’ll come back to every holiday.
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Mama-Approved Gluten-Free Stuffing With Sausage
It’s not Thanksgiving without the best, classic side dishes. Unfortunately for years I went without because it seemed overly complicated, and I didn’t want to add another dish to an overflowing table.
However, this gluten-free version of cornbread stuffing is loved by all, so it’s a dish not only can everyone enjoy, but they won’t even realize it’s GF! (Just like my no-canned-sou gluten-free green bean casserole made with gluten-free fried onions, I like to keep the “secret” to myself.🤫) The adults love the classic Southern flair, while the kids enjoy the sweet and savory flavors.
It starts with with moist, 5-minute gluten-free cornbread recipe. It contains a touch of sweet flavor and rustic cornmeal taste, which pairs flawlessly with the sausage, apples, and dried cranberries.
If you can’t get enough of GF copycat southern recipes you will swoon over these crispy gluten-free fried green tomatoes with zesty dipping sauce. And for dessert don’t forget a big creamy slab of gluten-free sweet potato pie.
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Ingredient Tid Bits
If you would like a completely savory dressing recipe, omit the sugar from the cornbread recipe, plus the chopped apples and cranberries from the stuffing mixture.
- Gluten Free Cornbread – Baked, cooled, cut into cubes, and toasted in the oven or left out to dry for 2-3 days. This is the easy part to make ahead.
- Bulk pork sausage – If you would like a vegetarian recipe or like stuffing without sausage, simply leave out. I use breakfast sausage, but any preferred type will work.
- Whole milk – For soaking the dried cornbread cubes, but dairy-free milk may also be used
- Pecans – Optional or replace with any other nut
- Dried Cranberries – Also optional, but I like the touch of sweetness it adds
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the ridiculously good GF cornbread
After the gluten-free cornbread recipe is made let it cool completely. Cut it into small cubes and let it dry for 2-3 days on a large baking sheet or toast 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.
Sauté the yummy veggies, sausage, and apples
Melt half the butter in a large skillet and sauté the onions and celery until they are soft. Add the sausage to brown, then stir in the apples and herb seasonings.
Mix and bake with the secret ingredient (It’s more butter.)
In a large bowl whisk together the eggs, milk, and gluten-free chicken broth. To that add the dried cornbread, sausage mixture, cranberries, and pecans. Gently stir to combine.
Pour the mixture to a greased (butter!) 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, which is what we need, right?! No disappointing dishes on Thanksgiving allowed!
Bake in a 350°F oven for 25 minutes covered with foil. Remove the foil and bake for 25-30 minutes longer, or until the top is golden brown.
What About Making This Ahead Of Time?
Of course you can and it’s preferred! Make the cornbread up to 3 days ahead of time so it has time to dry out.
Also, you can prepare the entire recipe, cover and refrigerate overnight. Add about 10 minutes additional baking time or let the stuffing come to room temperature before baking.
Bonus Tips For You!
- I prefer a moist 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.
- If you need a dairy-free recipe, swap out the milk for a non-dairy kind (higher fat is better add moisture). Instead of butter use ghee or non-dairy butter sticks. These have a tendency to be a little saltier, so you may want to cut back on the salt a smidge.
- If you have leftovers or want to make and freeze ahead of time, just be sure your cornbread casserole is thawed before rewarming. This will take 24-48 hours in the fridge, so plan ahead accordingly. Let it sit at room temp before heating through in the oven.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Ultimate Moist Cornbread Stuffing Recipe
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 large eggs
- 2 cups gluten-free chicken broth
- 1 cup whole milk
- ½ cup dried cranberries
- ¾ cup chopped pecans, (optional)
Equipment
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.1 medium onion, 3 celery stalks
- 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.1 pound bulk breakfast sausage, 1 apple, ¼ cup fresh parsley*, 1 teaspoon dried thyme, 1 ½ teaspoon dried rubbed sage, ¾ teaspoon salt, ½ teaspoon ground pepper
- 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.3 large eggs, 2 cups gluten-free chicken broth, 1 cup whole milk, ½ cup dried cranberries, ¾ cup chopped pecans
- 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.
Notes
Omitting Sausage
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.Make-Ahead Tips
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Hi there!
When I click on the 2x to double the recipe, it doesn’t double the bread amount. I’m assuming I’m supposed to double the cups of corn bread cubes as well. Is that correct?
Hi Jennifer,
Yes, that is correct. I’ll look into the recipe now and see why it’s not doing that. Thanks for pointing it out!
Best,
Melissa
Oh, I see. It’s because I link the recipe to use. But I do put the amount of bread it comes to next to it, so you would need 14-16 cups for a double recipe.
Best,
Melissa
No hers does not fall apart it is moist and delicious. If only she had a real recipe. She just adds broth and soup until it seems right to her. When I asked how long she cooks hers she said “until it looks like you want it to” 🤣 She’s a mess. I was worried about the binding so I think I will use the eggs. Thank you so much.
You’re welcome! That sounds exactly like my mom. If you are using the cream of chicken soup I would cut back on the whole milk to about 1/2 cup. I would also recommend using 1 whole egg plus 1 yolk. And, not to sound like your mom, but you may want to add enough chicken broth “till it looks right,” maybe 1 – 1 1/2 cups. You’ll have the extra liquid from the soup and egg additions. Good luck!
Best,
Melissa
That worked out fabulously. I did the 1/2 cup milk, egg and egg yolk, 2 cans of soup and broth. Sausage, onions and spices. Dollops of butter on top. It was a double recipe of your cornbread. Mama and hubby loved it (and everyone else). I did not tell my mama what I did until afterwards because I know how she is. After she gushed over it I told her. She was shocked I put milk and eggs in it. Thank you so much!! You saved the day.
I’m so happy to hear, Brandy! Yay! This really made my day. Thanks for taking the time to share!
Best,
Melissa
Ok so this is my first Thanksgiving doing GF because my husband was recently diagnosed with Celiac’s. His favorite dish is dressing. Being a southern girl, my mama always makes it with cornbread, onion, sausage, broth, and cream of chicken soup plus seasoning.I have GF cream of chicken soup, but I noticed in your recipe you use eggs and milk. My mama is eating with us so I have to get this right. 😊Are the eggs necessary to keep it from getting mushy? What do you think about a combo of eggs and the cream soup? Thanks for any help.
Hi Brandy!
Oh, I feel the pressure now too from Mama! I know exactly what you mean. If you email me your Mama’s recipe I could take a look at it and have a better idea if you would need the eggs and milk. However, gluten-free dishes need something to compensate for the lack of binding, so that’s where the eggs come in. If your dressing is more of a fall-apart dressing, you could get away with just swapping out the GF cream of chicken soup in your mom’s recipe. That is the long thing that isn’t GF, besides the cornbread, of course?
Best,
Melissa
will have to try the cornbread stuffing, and I LOVE your Danish blue and white plates, being a Dane myself.
Hi Lone,
I LOVE those plates. It’s pretty obvious because they are in like 80% of my photos. Enjoy the stuffing!
Best,
Melissa