Learn how to make the best gluten-free cornbread stuffing with 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!
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.
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Notes
*Substitute 1 tablespoon dried parsley for the fresh parsley.
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 StuffingYes. 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 AdaptationsUse 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.