Gluten-Free Cornbread Stuffing

Gluten-Free Cornbread Stuffing

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From:, 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 275°F.
  2. Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
  3. Increase oven temperature to 350°F.
  4. 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.
  5. Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
  6. Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.

Nutrition information

  • 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

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