Natural Health Associates
313 W Drake Rd –Suite 210
Fort Collins, CO 80526 ‎
Phone -

Gluten Free Cornbread Stuffing

– Posted in: Announcements

By Kris Ball, RD

Stuffing is a Thanksgiving tradition for many people. I LOVE stuffing and it’s something we normally eat only on Thanksgiving, so it is okay to indulge a little for one day.  This is a great recipe and full of flavor with the cornbread instead of regular regular bread adds more fiber to this dish.

Gluten Free Cornbread Stuffing


  • 7 cups prepared gluten-free cornbread (about 1½ pounds), cut into ¾-inch cubes
  • 1 pound sweet Italian sausage
  • 2 cups diced onion
  • 1½ cups diced celery
  • 3 cloves garlic, minced
  • ¼ cup chopped fresh sage or 1 tablespoon dried
  • ½ teaspoon ground pepper
  • 2 cups low-sodium chicken broth


  1. Preheat oven to 275°F.
  2. Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
  3. Increase oven temperature to 350°F.
  4. Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
  5. Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
  6. Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.