When I was a kid, stuffing was my favorite thing. I couldn’t understand why anyone would bother with turkey when there was stuffing on the table. I would load my plate with everything and then only eat the stuffing. It felt brilliant—until I ate so much so fast that I felt uncomfortably full in minutes. Of course I would follow that by eating pumpkin pie. Thanksgiving is odd: we spend all day cooking, eat in a few minutes, then complain about it for days. Quick reminder: you don’t have to eat everything on the table, especially foods you don’t actually want. And if you crave Thanksgiving dishes, you can make them any time of year. You’re an adult—embrace food freedom.
Okay, maybe that was a messy intro. Lately my brain has been occupied with whether to see family during a pandemic. The rising case numbers say no. Saying no might hurt feelings. Boundaries feel right, but I worry I’ll seem like a terrible person. If you’re wrestling with the same dilemma, you’re not alone—I’d love to hear about it. But I know you clicked for a recipe, so here it is: a cozy gluten-free cornbread stuffing that’s rustic, savory, and great for holiday tables or any weeknight when you want those flavors.
Gluten Free Cornbread Stuffing
5 Stars
5 from 4 reviews
- Author: juli
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 servings 1x
Ingredients
Scale
- 1 bag gluten free cornbread mix*
- 1 tablespoon ghee
- 1 yellow onion, minced
- 2 apples, peeled and cubed
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1 pound breakfast sausage
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 cup chopped pecans
- 3 eggs
- 1 1/4 cup dairy-free milk
- 1/2 cup chicken bone broth
- black pepper, to taste
- freshly chopped parsley
Instructions
- Preheat the oven to 350°F and grease an 8×8 baking dish.
- Prepare the cornbread according to the package directions. Note the mix may require milk, eggs, and oil. Once baked, let the cornbread cool completely. Cut into cubes and spread on a baking sheet, then bake for 5–7 minutes to dry them out.
- While the cornbread dries, heat a large nonstick pan over medium. Melt ghee, then add onion, apples, celery, garlic, and a pinch of salt. Sauté about 10 minutes until softened. Add breakfast sausage, rosemary, and thyme, breaking the sausage into small pieces. Cook another 10 minutes until browned through. Remove from heat and stir in the pecans.
- Whisk together the eggs, dairy-free milk, and chicken bone broth in a bowl.
- Grease a 9×12 baking dish. Layer half the cornbread cubes on the bottom, top with the sausage mixture, then add the remaining cornbread cubes, pressing down evenly. Pour the egg mixture over the top. Bake 20–22 minutes until the top is golden brown and set.
- Season with black pepper and sprinkle with freshly chopped parsley before serving.
Notes
*To make this dish strictly paleo, use a double batch of the cornbread topping from my chicken pot pie cornbread casserole recipe instead of packaged gluten-free cornbread.
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