Gluten Free Cornbread Stuffing (Edit recipe)

This gluten-free cornbread stuffing recipe has the classic flavors of traditional cornbread stuffing but uses gluten-free sweet cornbread, fresh herbs, and breakfast sausage to make a guilt-free delicious stuffing.
10 minutes
1 hour
Show nutritional information
This is our estimate based on online research.
Fat:9 g
Carbohydrates:79 g
Protein:12 g
Cholesterol:27 g
Sodium:1263 mg
Fiber:12 g
Sugars:12 g
Calculated per serving.

Serves: 10

decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make the cornbread according to the package or use this homemade gluten-free cornbread recipe.
  2. After the cornbread is cooked, cube and crumble the cornbread into half an inch pieces and place on a baking sheet that's lined with foil or parchment paper. Place under the broiler and broil on high till crisp (about 5-6 minutes) Be sure to keep an eye on it so it doesn't burn.
  3. Preheat oven to 350u00b0 degrees Fahrenheit.
  4. Dice the celery and onion then add it to a large skillet with the ghee or avocado oil and saute on medium heat.
  5. When the celery and onion are almost tender (about 5 minutes) add in the ground sausage and brown for about 6-8 minutes.
  6. Add the cooked sausage, celery, and onion to a large mixing bowl.
  7. Finely chop the fresh sage and add it to the mixing bowl with the cooked celery, onions, and sausage.
  8. Add the crisp cornbread, chicken broth, egg, and poultry seasoning to the mixing bowl and combine. Add it to a 9x13 casserole dish and cover with foil.
  9. Bake for 35 minutes at 350 degrees. Uncover then cook for another 10 minutes or until golden brown.


Does cornbread stuffing contain gluten? Regular stuffing can contain gluten but this recipe uses a homemade gluten-free cornbread that is made with gluten-free flour. Should you dry out cornbread for stuffing? Yes! Drying out or toasting the cornbread under the broiler before making stuffing helps so your stuffing doesn't become too soggy. Store in an airtight container in the fridge for up to 5 days. To reheat you can simply microwave or bake at 350 degrees Fahrenheit for 15 minutes. Any leftover cornbread you have that wasn't used to make the dressing, you can freeze. Check out this post that talks all about how to freeze cornbread and your leftover dressing too.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply