Thanksgiving stuffing with toasted cornbread, sausage, and sage is a great gluten-free side dish for Thanksgiving.
Plus, you could make it ahead!
Simple swaps can give old favorites new life, don’t you think?
Elizabeth Stark
This stuffing recipe opts for cornbread!
Why Use Cornbread in Stuffing?
Cornbread stuffing is also an excellent option for those who need to eat gluten-free.
Elizabeth Stark
How to Make Cornbread StuffingGluten Free!
To make cornbread stuffing, you’ll first need to make cornbread.
I used Elise’s classicSouthern cornbread recipefrom here on Simply Recipes.
Elizabeth Stark
Her cornbread recipe has a gluten-free version and a version that uses some flour.
Both cornbread recipes work fine in this recipe, so pick the one that works best for you.
Either way, you’ll end up with a delicious stuffing.
Elizabeth Stark
you might also make it well in advance and freeze it until needed; thaw before using.
The stuffing can also be assembled up to a day in advance and then baked just before serving.
Here Are More Options for Thanksgiving Stuffing!
Elizabeth Stark
Sausage, Sage, and Cornbread Stuffing
The cornbread can be prepared several days ahead.
The prepared stuffing can also be prepared the day ahead and kept refrigerated.
Cut the cornbread into 1/2-inch cubes; you should have about 8 cups.
Elizabeth Stark
Spread them on a large rimmed baking sheet.
Let the cubes cool slightly, and then place in a large mixing bowl.
Butter a 9 x 13-inch baking dish with 1 tablespoon butter.
Elizabeth Stark
Set a large, deep-sided skillet over medium-high heat.
Add the canola oil and then sausage.
Use a spoon to break sausage into smaller hunks as it cooks.
Elizabeth Stark
Cook until the sausage nicely browned on all sides, 7 to 10 minutes.
Transfer the sausage to a bowl and pour off pork fat.
Turn the heat to medium and add 4 tablespoons butter.
Add onions, celery, and a pinch of salt.
Cook 7 minutes or until very tender and fragrant.
Add garlic and cook 1 minute more.
Spoon the onion mixture over the toasted cornbread.
Fold in browned sausage, herbs, and stock.
Taste and add salt as needed.
Finally, fold in the eggs and mix until well combined.
Some of the cornbread will crumble, which is fine.
At this point, stuffing can be covered and refrigerated for 1 day.
When ready, bake stuffing until piping hot and golden brown on top, 35 to 45 minutes.
If the stuffing begins to brown too much on top during bake time, cover loosely with foil.
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