• Gluten-Free Cornbread Stuffing

    Beth Hillson, Living Without

    • 6-7 cups gluten-free corn bread (made
      ahead) cubes (1/2 inch)
    • 4 links gluten-free sausage, simmered
      in hot water for 10 minutes
    • 4 tablespoons olive oil
    • 1 large onion, diced
    • 2-3 carrots, diced
    • 3 stalks celery, diced
    • 4 cloves garlic, minced
    • 1 apples, peeled and diced
    • 28 ounces chicken broth
    • Salt and pepper to taste

    Preheat oven to 325.  Lightly oil a 2-quart casserole dish or 9×13 inch pan.  Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.  Rinse sausage in cold water.  Remove skin and crumble sausage.  Reserve.

    Heat olive oil and sauté onion, carrots and celery for 2-3 minutes or until vegetables are soft.  Add garlic, apple and crumbled sausage and sauté another 2 minutes or until apples are soft.  Add cornbread cubes and toss to coat with mixture.  Pour broth over mixture. Add seasonings, as desired.  Pack loosely into prepared pan.  Bake at 350 for 30-40 minutes.