The best gluten-free cornbread stuffing recipe (i.e. cornbread dressing) that can be made with or without sausage. Savory with a hint of sweetness, a delicious side dish for your holiday table.
Make the cornbread according to package directions. Allow to cool.
Cut the cornbread into ½ to 1-inch cubes and spread out on a baking sheet. Loosely cover with a dishtowel. Allow to dry out for one to two days. Cubes should be dry on the outside but still soft inside.
Day Of- Make Cornbread Dressing
Preheat the oven to 375°. Butter 8 x 8-inch pan generously.
Melt butter in a large skillet over medium heat. Add the onions and cook, stirring for about 5 minutes until they begin to soften. Add celery and cook another 5 minutes. Add roasted red pepper, salt, pepper, and sage. Cook for one more minute.
Add cornbread and veggie mixture to a large mixing bowl. Gently toss to combine.
In a separate bowl, whisk together the egg, cream, and stock, and distribute over the bowl. Drizzle over cornbread mixture together until thoroughly coated.
Spoon into buttered baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake another 15 to 20 minutes until golden brown on top.
Cornbread Stuffing with Sausage
Add the sausage with the onion and saute until browned and cooked through. Proceed with the recipe as written.
Notes
Forgot to premake the cornbread? No worries! Dry in the oven at 200 F degrees oven for 1 to 2 hours, gently tossing a couple of times.
In this recipe, the celery and onion will still be slightly crunchy. For a softer texture cook the onion and celery for an additional 10 to 15 minutes to fully caramelize.
Vegetarian Option
Skip the sausage and use vegetable broth or stpck.