This stuffing turned out great, I highly recommend it! Plus, it was easy, who doesn't love that?!?!
Start with all of this good stuff!
Butter a baking dish with 1 tablespoon of butter. Make it extra buttery!
You want to get 6 cups of cornbread croutons. I used the Bob's Red Mill gluten-free cornbread mix and, I'm really torn on how mean to be, but it was not very good. It made great stuffing, but it wasn't good as regular cornbread. I recommend that you use this cornbread recipe from Pamela's. Also, if you can't eat corn, use whatever your favorite GF bread is, this will still be a terrific recipe!
Make your cornbread or bread, cut them into 1/2" to 1" cubes, spread into a flat layer on a baking sheet and bake for 2 hours at 200 degrees.
Feel free to use your favorite sausage. I love chicken sausage that has apple and maple in it. Yum! Cut the sausage up into bite-sized pieces.
Melt 2 tablespoons of butter in a large frying pan over high heat. Cook the sausage until it browns. Try not to eat it all because it is going to smell really good!
When the sausage is done, add it to your cornbread croutons.
Just as with the herb bread stuffing, I had already chopped the herbs, onion and celery. Dice 2/3 cup of celery, 1 cup of onion and 1 tablespoon each of fresh sage, parsley and thyme.
Melt an additional 2 tablespoons of butter in the same frying pan you used for the sausage. Cook until the onions and celery become translucent and are beginning to brown.
Add them to the sausage and croutons.
While everything is cooking on the stove, whisk up the wet ingredients. Start with two eggs.
Add in 1/2 cup chicken stock, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk it up!
Pour the wet ingredients over the sausage, vegetables and croutons and mix well (but gently, don't mush up the bread!). If it is not moist enough, add chicken stock in 1/4 cup increments until very moist. Just when you think it's moist enough, it's probably not, add some more!
Cover the top with little pieces of butter, just to make it extra moist!
Bake at 350 degrees for 25-30 minutes.
Remove from oven when it's golden brown. If you remove it from baking and it's too dry, add additional chicken stock. Mine was too dry and I just added an extra 1/4 cup of chicken stock directly to the stuffing while still in the baking dish and mixed it up. It was perfect, so feel free to fix it after the fact if you need to!
This is really good stuffing! I think the sweet sausage made it a really different taste but perfect for Thanksgiving with its maple flavor!
Cornbread Sausage Stuffing
Prep Time: 30 Minutes (45 Minutes if Making Croutons)
Total Time: 1 Hour (4 Hours if Making Croutons)
Yield: 10-12 Servings
6 cups, Gluten-Free Cornbread Stuffing Croutons
12-ounces Gluten-Free Sausage (i.e., Chicken Apple Sausage)
1 cup Diced Onion
2/3 cup Finely Diced Celery
1 Tbsp. Chopped Fresh Sage
1 Tbsp. Chopped Fresh Thyme
1 Tbsp. Chopped Fresh Parsley
6 Tbsp. Butter
1/2 - 1 1/4 cups Chicken Stock
1 tsp. Salt
1/2 tsp. Black Pepper
Make gluten-free cornbread croutons by making your favorite gluten-free cornbread mix. Chop the cornbread into 1/2" to 1 " cubes. Place cubes in a single layer on baking sheet and bake at 200 degrees for 2 hours. This can be done 1-3 days in advance, store croutons in an airtight container and store it at room temperature.
Preheat oven to 350 degrees. Butter 9 x 13 baking pan with 1 tablespoon of butter.
Chop vegetables and herbs, this can be done 1-2 days in advance and stored in an airtight container in the refrigerator.
Chop sausage into bite-sized pieces. Melt 2 tablespoons of butter in a large frying pan on high heat. Add the sausage and cook until browned. Mix with cornbread croutons in a large bowl.
Melt an additional 2 tablespoons of butter in the same pan used for the sausage. Add the onions, celery and herbs. Cook until onions and celery become translucent and are beginning to brown. Add to the sausage and croutons.
In a small bowl, whisk eggs, 1/2 cup chicken stock, salt and pepper. Add to the crouton mixture. Mix well but gently. If stuffing is dry, add chicken stock in 1/4 cup increments until mixture is very moist. Place stuffing in prepared 9 x 13 pan.
Cut up last tablespoon of butter into small pieces and place on the top of the stuffing. Bake for 25-30 minutes at 350 degrees until stuffing begins to brown. Remove from oven, serve hot.
*Dairy Free: Use Butter Substitute
*Egg Free: Substitute 1 cup of chicken stock for the 2 eggs. Use Egg Substitute when making cornbread mix.
I appreciate your being honest about the cornbread. Gluten-free products can be quite expensive. Saving me from making the mistake of serving this brand as a side in and of itself makes me very happy. After all, you've shown us a way to use it successfully in this recipe. The company should be happy about that.ReplyDelete
Thanks for the time and effort you put into this blog. I love it!