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Gluten-Free Cornbread Stuffing
Gluten-Free Cornbread Stuffing
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From: EatingWell.com, November 2016
Sage and sausage add a burst of flavor to this healthy side dish. Plus, you'll omit a couple dishes from Thanksgiving cleanup—this gluten-free dressing recipe uses just one skillet.
- By: Devon O'Brien Senior Food Editor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- 7 cups prepared gluten-free cornbread (about 1½ pounds), cut into ¾-inch cubes
- 1 pound sweet Italian sausage
- 2 cups diced onion
- 1½ cups diced celery
- 3 cloves garlic, minced
- ¼ cup chopped fresh sage or 1 tablespoon dried
- ½ teaspoon ground pepper
- 2 cups low-sodium chicken broth
Preparation
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Prep
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Ready In
- Preheat oven to 275°F.
- Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
- Increase oven temperature to 350°F.
- Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
- Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
- Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.
- Serving size: ½ cup
- Per serving: 147 calories; 6 g fat(3 g sat); 2 g fiber; 17 g carbohydrates; 8 g protein; 13 mcg folate; 27 mg cholesterol; 3 g sugars; 1 g added sugars; 203 IU vitamin A; 2 mg vitamin C; 89 mg calcium; 1 mg iron; 331 mg sodium; 201 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 starch, ½ medium-fat protein, ½ vegetable
