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Gluten-Free Cornbread Stuffing

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

Ingredients

  • 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

Instructions

  • 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.