Gluten Free Cornbread Stuffing (Dressing)
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.
Servings: 6
Calories: 300kcal
Ingredients
- 1 recipe gluten free cornbread loaf prepared or use 1 box mix
- 2 Tablespoons butter plus more for greasing the pan
- ¾ cup yellow onion diced
- 1 cup celery diced
- 2 Tablespoons roasted red pepper or pimento, minced
- 1 ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon dry rubbed sage
- 1 large egg beaten
- ¼ cup heavy cream
- 1 cup chicken stock or vegetable stock for vegetarian
Cornbread Stuffing with Sausage
- ½ pound ground sage sausage
Instructions
Day Before- Prepare Cornbread
- 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.
- While this recipe is best enjoyed the day it is made, leftovers can be stored in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
- Skip the sausage and use vegetable broth.
- Use a dairy-free cornbread mix like Pamelas.
- 4 Tablespoons vegan butter
- 2 Large eggs, beaten and use ¾ of the mixture
- Omit cream
Leave a review or get more information on the recipe!
