Erin’s Recipe Rundown
Texture: Crisp, toasted cornbread cubes that are light and fluffy on the inside!
Taste: Perfect balance of sweet cornbread with savory sausage, celery, and onions!
Ease: Easy, unique Thanksgiving recipe with a convenient make-ahead option!
Top Tip: Add cornstarch to the stock so the cornbread doesn’t absorb too much liquid and become soggy!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Yes! This is a staple Thanksgiving side dish the whole family loves! A tasty and flavorful spin on traditional stuffing!
xoxo erin
Toasted cornbread cubes and a savory, herb-infused mixture of sausage, celery and onions — one bite and this will become your go-to holiday side dish!
This gluten-free stuffing is made with an EASY homemade, gluten-free cornbread that’s drier than regular cornbread so it can absorb the liquid of the stuffing.
If you’re looking for a stand-alone cornbread side dish, try this best ever best gluten-free cornbread!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this/these (recipe title). See the recipe card below for exact measurements.
- Cornmeal: Be sure to use certified gluten-free cornmeal. Regular cornmeal could contain trace amounts of gluten, so you’ll want to look for a cornmeal with a gluten-free label. I like Bob’s Red Mill Cornmeal.
- Gluten-Free Flour: I like to use a high-quality measure-for-measure gluten-free baking flour. This is my favorite brand.
- Milk/Butter: You can easily swap in almond milk and vegan butter to keep this dish dairy-free.
- Sausage: Sausage adds an amazing savory flavor to standard cornbread stuffing! You can use any kind of bulk pork sausage. I usually use breakfast sausage, but hot, spicy, or Italian sausage will also work.
- Butter: You’ll use 1/2 of the butter in the sausage mixture and half to dot the top of the casserole before baking. This adds so much flavor and ensures a beautiful golden brown stuffing.
- Herbs: I like to use a combination of fresh thyme, fresh rosemary and fresh sage for this cornbread stuffing, but any fresh herbs will work to flavor the dried cornbread.
How to Make Gluten-Free Cornbread Sausage Stuffing
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the Cornbread
- Mix wet and dry ingredients. Whisk together the eggs and milk. Set aside. In another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Stir to combine. Add the wet ingredients to the dry and stir to combine. The mixture will immediately start to puff up from the baking powder being activated.
- Spread into a dish and bake. Work quickly to spread cornbread batter into the baking dish. Smooth the top, then bake the cornbread.
- Cut into cubes/toast. Let the cornbread cool for 10 minutes before cutting into 1-inch cubes. Then toast the cornbread cubes on a baking sheet for 1 hour to let them dry out at room temperature.
Note: The cornbread cubes can be prepared 1-2 days in advance and stored in an airtight container.
Make the Sausage Stuffing
- Cook sausage. Brown the sausage in a large skillet over medium-high heat until it’s cooked through.
- Add butter and vegetables. Add the melted butter (or olive oil), diced onion, and celery. Cook over medium heat until the vegetables are completely softened.
- Add herbs and stock. Add the garlic/herbs and cook for 1 minute. Whisk together the cornstarch and chicken stock (you can also use chicken broth or vegetable broth) and add the mixture to the pan.
- Mix milk and eggs. Whisk eggs and milk together in a small bowl or glass measuring cup.
- Combine with cornbread. Add the sausage mixture, cubed cornbread, and milk mixture to a very large mixing bowl.
- Top with butter and bake. Let the stuffing mixture sit for 10 minutes to absorb the liquid. Transfer to a baking dish and dot with butter. Bake until golden then serve warm!
Note: A little cornstarch is added to the stock added so the cornbread doesn’t absorb too much liquid and become soggy.
Check out this article on is chicken broth gluten-free.
Make-Ahead/Storage/Freezing Instructions
- To make ahead: The cornbread can be made and 1-2 days in advance. Instead of toasting in the oven, cut the cornbread into cubes and let it dry out on the countertop overnight. The sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.
- To store: Store leftover stuffing in an airtight container in the fridge for up to five days.
- To freeze: Elements of this stuffing and be made in advance and frozen. Store cornbread cubes in a freezer bag for up to three months. Toast in the oven when ready to use. Store sausage/stock mixture in a freezer bag for up to three months. Let thaw in the fridge overnight when ready to use. You can also freeze the leftover stuffing in a freezer-safe bag for up to three months. When you’re ready to eat it, thaw and place in an oven-safe dish. Bake until golden brown and warmed through.
Can this stuffing be made dairy-free?
Yes, this stuffing can easily be made dairy-free by using dairy-free milk instead of regular milk. I like to use unsweetened almond milk, but oat milk or another dairy-free milk would also work.
Can you use regular gluten-free bread for this stuffing?
Yes, you can use a small loaf of gluten-free bread in place of half the cornbread for a stuffing with a lighter texture.
Can you use pre-made cornbread for this stuffing?
Yes. If you want to save time, you can by cornbread for this stuffing. Just make sure you purchase gluten-free cornbread to ensure this recipe remains gluten-free. You can also make homemade cornbread in advance and store it in an airtight container for 1-2 days or in the freezer for up to three months.
More Gluten-Free Thanksgiving Recipes
- Gluten-Free Scalloped Potatoes
- Gluten-Free Mashed Potatoes
- Gluten-Free Corn Casserole
- Gluten-Free Sweet Potato Casserole
- Gluten-Free Pumpkin Pie
- Gluten-Free Stuffing Recipe
- Gluten-Free Rolls
- Gluten-Free Stuffed Mushrooms
- Thanksgiving Fruit Salad
- Thanksgiving Green Salad
- Arugula Pear Goat Cheese Salad
- Best Gluten-Free Thanksgiving Recipes
Gluten-Free Cornbread Sausage Stuffing
Video
Ingredients
For the Cornbread:
- 3 large eggs
- 1 cup whole milk
- 1 1/2 cups gluten-free measure-for-measure baking flour
- 1 1/2 cups cornmeal be sure it's gluten-free, I like Arrowhead Mills
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 stick 1/2 cup, melted
For the Stuffing:
- 2 lbs bulk pork sausage I use breakfast sausage
- 1 large onion or 2 medium , diced
- 4 celery ribs diced
- 6 tablespoons unsalted butter divided
- 4 garlic cloves chopped
- 1/4 cup finely chopped fresh herb blend I use equal parts thyme, rosemary and sage
- 4 large eggs
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
Instructions
For the Cornbread:
- Preheat the oven to 350°F Lightly grease a 9×13-inch baking pan with cooking spray.
- In a medium bowl, whisk together the eggs and milk until evenly combined. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Add the milk mixture and the melted butter to the dry ingredients stir smooth. Working quickly, spread the batter into the prepared pan. It is normal for the batter to puff up from the baking powder activating.
- Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan until cool enough to handle, 20 to 30 minutes.
- Preheat the oven to 250F. Turn out the cornbread onto a cutting board. Slice into 1-inch cubes. Line a baking sheet with a baking mat and spread the cubes on the sheet evenly. bake until lightly toasted, about 1 hour. You can start on the sausage mixture during this time. Cool the cornbread on the baking sheet, about 15 minutes.
While the cornbread toasts, make the sausage mixture…
- In a large pan over medium-high heat, cook the sausage. Stir and break apart with a wooden spoon, until no longer pink, about 5-10 minutes.
- Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook the vegetable mixture until completely softened, 10-12 minutes. Add the garlic and herbs and cook 1 minute more.
- Whisk together the stock and cornstarch and pour into the pan. Cook for 3-5 minutes until simmering. Transfer the vegetable mixture to the bowl with the sausage and mix to combine.
Mix it all together then bake…
- In another measuring cup or bowl, whisk together the eggs, milk and salt. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour over the milk/egg mixture then fold the mixture together with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit for 10 minutes, carefully stirring every 3-4 minutes.
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9×13-inch baking pan with butter or nonstick cooking spray. Transfer the soaked cornbread mixture to the prepared pan. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm and enjoy!
Notes
- Cornmeal: Be sure to use certified gluten-free cornmeal. I like Bob’s Red Mill Cornmeal.
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free baking flour. This is my favorite brand.
- Milk/Butter: You can easily swap in almond milk and vegan butter to keep this dish dairy-free.
- Sausage: You can use any kind of bulk pork sausage. I usually use breakfast sausage. You can even use hot sausage.
- Butter: For the stuffing – you’ll use 1/2 in the sausage mixture and half to dot the top of the casserole before baking so it turns golden brown.
- Herbs: I like to use a combination of fresh thyme, rosemary and sage. Any fresh herbs will work.
- The cornbread can be made and 1-2 days in advance. Instead of toasting in the oven, cut the cornbread into cubes and let it dry out on the countertop overnight.
- The sausage/stock mixture can also be made in advance and refrigerated before mixing with the cornbread cubes. You’ll want to reheat the mixture in the microwave for 1-2 minutes so it is warm before mixing with the cornbread.
I love this recipe! I made it for our Thanksgiving and it was delicious! I made a couple of small changes to meet my personal dietary needs.
•I used two pounds of turkey sausage as I don’t do pork. Very good.
• I used Bobs Red Mill gluten-free cornbread mix instead of the from scratch recipe. It was good and no sugar.
• I used plain almond milk as I don’t do dairy.
Honestly with all these needed changes it was still so good!!! I have had requests for the recipe already.
Thanks! This is a keeper. It can be hard to meet all my needs so I appreciate this much.
Hi Janet, sounds like some great modifications, glad it worked out for your needs! Thanks so much for the review!
Hi! Looking forward to trying this! For the cornbread, can I use honey instead of sugar? How would that change things? Thank you and Happy Holidays!!
Hi Kristin, yes, you can try that! You may want to reduce the amount of milk by a tablespoon or 2 to account for the added liquid.
This recipe looks amazing, do you think it would work with a box mix of gf cornbread?
Thank you!
Hi Jessica, we haven’t tried this one with a box mix. Depending on the brand, the box mixes can have different textures, moisture content, and sweetness levels so it’s hard to say. If you decide to try it out, we’d love to hear how it goes!
Hi! Can this be made without the sausage?
Hi Darby, we haven’t tried this without sausage. Leaving it out would reduce some of the fat/moisture and flavor. You may need to add a little more butter/milk so it doesn’t end up dry and even increase the herbs/seasoning so that it doesn’t taste too bland. If you decide to try it out, we’d love to hear how it goes!
Just wanted to say this is my second year making this stuffing for thanksgiving. It’s an involved, time consuming recipe but absolutely worth it! Happy thanksgiving!
I’m so glad you’ve enjoyed this recipe! It is a labor of love for sure. So glad you found it worth it!
Cornbread stuffing??? Yall!!! I was skeptical at first, but this is now a staple in our home!!! sooo good! An absolutely must try!!
This is great for those around the table that are GF but still want yummy food for the holidays. The sausage in here is wonderful.
Yum!! So much flavor! Love the sausage in it. Makes it even more hearty! It’s such a comforting dish!
Oh my goodness cornbread is so much more flavorful than regular old bread! Thank you for making such a great recipe that’s easy to follow and everyone loves. Seriously our go-to now!
Hi Erin – I love all of your recipes! Would this one work with fat free milk instead of the whole milk?
I think that should work! The stuffing might not brown as much but it will still be delicious!
I had never tried cornbread stuffing, but I saw this recipe and had to make it! SUCH A GREAT RECIPE! Will make for our thanksgiving.