The only gluten free stuffing (some say dressing) that I care for is the kind that has been baked in a bird, whether a turkey or a chicken. However, this gluten free cornbread stuffing recipe is very good, after two attempts, and I didn’t even have it stuffed in a bird when testing it. Of course, a bird’s juices surely provides more flavor. This gluten free cornbread stuffing recipe has plenty of flavor on its own, and is perfect for those who do not care for sage, though it may be added. I’ve also added dairy-free and vegan/vegetarian options. Enjoy and have a wonderful, fun filled Thanksgiving. Among many other things, I give thanks for gluten free stuffing — and elastic waste pants!
Gluten Free Cornbread Stuffing Recipe with Sausage Option
- 2 gluten-free Italian sweet/mild sausages, casings removed (optional) See Gluten Free Product List for brands
- 3 Tablespoons filtered water
- 3 Tablespoons butter or buttery spread (use 4 tablespoons when not adding sausage)
- 2 large celery stalks, finely chopped
- 3/4 medium onion, finely chopped
- 1/2 teaspoon sea salt (or more if desired)
- 1/2 teaspoon freshly ground pepper
- 3 Tablespoons dry white wine (I used Sauvignon Blanc.)
- 6 1/2 cups gluten free cornbread, cubed (1 recipe of Gluten Free Cornbread or your favorite gluten free cornbread)
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried marjoram
- 3/4 teaspoon ground thyme
- 1/2 teaspoons savory
- 1 large egg, beaten
- 1 cup gluten-free low-sodium chicken broth (will vary depending upon how long you cooked the cornbread)
- Cut cornbread in cubes and set aside in a large bowl.
- Preheat oven to 375°F.
- If using sausage, in a skillet add water and crumbled sausage meat. Break the sausage up as it cooks. Cook until no longer pink and all water is absorbed.
- Place sausage in a bowl/plate; set aside.
- In the same skillet, melt butter on medium heat. If not using sausage, add an additional tablespoon of butter.
- Add celery and onion. Cook, stirring occasionally, until celery and onion are soft, about 7 minutes.
- Add wine; cook until all wine evaporates.
- Add chicken broth, stir and simmer for about 30 seconds.
- In a large bowl, add cornbread cubes; top with sausage, egg, seasonings, salt and pepper. Toss gently with a long 2 prong fork.
- Pour broth mixture over the cornbread mixture. Toss again gently. If necessary, add additional broth to moisten.
- If stuffing a bird, stuff bird and place remaining dressing in a buttered casserole dish. You may need to add additional broth, as a bird adds moisture, where cooking it alone does not. It really depends upon whether you like your stuffing dry or wet. This is a bit wet, but nowhere near soggy.
- After stuffing bird, place the casserole dish along side bird or alone and bake, covered, for about 35 minutes (45 minutes if refrigerated).
- Uncover and turn oven to broil on center rack and broil for about 5 minutes or until brown on the top.
- Refrigerate until cold if using to stuff a bird, preferably overnight. Never stuff a raw bird with warm stuffing. It can cause bacteria to grow.
You can make a darker, more savory stuffing by sweetening it with molasses instead of sugar.
If you enjoy a typical sage stuffing, substitute all the above seasonings with dried sage or lessen the amount if using fresh.
For alcohol-free, sub wine with water.
Vegans or vegetarians may sub the chicken broth with vegetable broth, omit the sausage and egg; of course, using a non-dairy buttery spread.
You can get away with using 1 less tablespoon of butter, but hey, it's the holidays, right?
I used unsalted butter, therefore, if using regular, decrease the salt, as needed.
If you make the stuffing the night before, you may need additional broth. Heat for 20 minutes and then add more broth if necessary, and fluff with a fork.
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