Ultimate Moist Cornbread Stuffing Recipe

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.

Prep Time 40

Cook Time 50

preparing cornbread 1

Total Time 2 30

Servings

Author Melissa Erdelac

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)

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

*Substitute 1 tablespoon dried parsley for the fresh parsley.

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.

Nutrition