• Gluten-Free Cornbread Stuffing


    Gluten-Free Cornbread Stuffing

    Beth Hillson, Living Without
    Recipe Category All Recipes, Sides
    Author Christine Andrew


    • 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 9x13 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.