Cornbread Stuffing

Gluten Free

Learn how to make the best gluten-free stuffing with cornbread, sausage, apples, cranberries, and pecans. Southern gluten-free dressing is a must around the Thanksgiving and Christmas, and now you won’t have to miss out with this easy recipe!"

– Mamagourmand


Gluten-Free Cornbread Butter | Onion Celery Stalks | Apples Breakfast Sausage | Thyme Parsley | Rubbed Sage Chicken Broth | Eggs Whole Milk | Cranberries Chopped Pecans

Cut the GF cornbread into small cubes and sit at room temperature to dry out.

Let's Make It!

In a deep skillet, melt the butter. Then add in the onions and celery and cook until softened.

Add the sausage and cook until browned. Stir in the seasonings and cook together, then set aside.

In a large bowl, mix together the eggs, milk and broth. Add the sausage mixture and dried cornbread. Stir to combine.

Spread the stuffing mixture evenly in a greased baking pan. Bake for 50 minutes. Serve and enjoy!

Can I Make This Vegetarian?

Yes! 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.

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