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
- Preheat oven to 275°F.
- Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
- Increase oven temperature to 350°F.
- 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.
- Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
- Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.