Gluten Free Cornbread Stuffing
User Reviews
5
Gluten Free Cornbread Stuffing
Description
The recipe starts by toasting cubed gluten-free cornbread to ensure a dry, flavorful base. In a skillet, sausage is browned along with diced onion, celery, garlic, and fresh herbs like sage and thyme—ingredients that contribute savory depth. These are combined with cranberries and seasoning in a buttered baking dish. Eggs and chicken stock are whisked together and poured evenly over the mixture to moisten.
Baking at moderate heat develops a crusty top layer while the interior remains moist yet set. The blend of sweet cranberries and herbs provides contrast to the sausage's richness and the cornbread's mild sweetness. This stuffing serves as a gluten-free alternative suitable for poultry or holiday meals.
Tips emphasize the importance of cornbread toasting to avoid soggy stuffing and encourage the use of fresh herbs for better flavor. Checking ingredient labels ensures gluten-free compliance, important for those with celiac disease or gluten allergy.
Ingredients
- 6 cups cornbread cubed and toasted, gluten free
- ¼ cup butter
- 1 pound Italian sausage gluten free, casings removed, mild
- 1 onion diced (2 cups, medium
- 3 celery ribs diced (2 cups
- 3 garlic minced, cloves
- 4 tablespoon sage chopped, fresh
- 2 tablespoon thyme fresh leaves
- 3 cups chicken stock low sodium
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 egg large
- 1 cup dried cranberries
Instructions
- Preheat oven to 400°
- Spread the cubed cornbread on a large baking sheet in a single layer.
- Toast the cornbread in the center of the oven for 10-12 minutes
- Remove from the oven and set aside.
- In a large skillet or Dutch oven, melt the butter over medium-high heat.
- Add sausage, onion, celery, garlic, sage, and thyme. Cook, breaking up sausage with a spoon, until sausage is browned and vegetables are softened, about 10 minutes.
- Preheat oven to 350° Butter a 9 x 13 baking dish.
- In a bowl, beat the eggs and whisk in the chicken stock.
- Put the sausage mixture, the cornbread, cranberries, and salt and pepper in the buttered baking dish and stir to combine.
- Pour the egg mixture over the stuffing and stir gently, spreading evenly in the pan.
- Bake 40 minutes, until top is crisp and golden.
- Remove from the oven and allow to cool 5 minutes before serving.
Notes
- Toasting the cornbread is essential to avoid a soggy texture and to enhance flavor.
- Use only certified gluten-free chicken stock and ingredients to maintain gluten-free status.
- Fresh herbs provide more vibrant flavor than dried and improve the stuffing's aroma.
- Verify cornmeal sourcing to prevent gluten cross-contamination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 455kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 80mg | 27% |
| Sodium | 1286mg | 54% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 209mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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