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.

Devon O'Brien
Source:, November 2016


Recipe Summary

20 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees 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 degrees 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.

Nutrition Facts

147 calories; protein 8g 16% DV; carbohydrates 16.9g 6% DV; exchange other carbs 1; dietary fiber 1.7g 7% DV; sugars 3.1g; fat 5.8g 9% DV; saturated fat 2.7g 13% DV; cholesterol 27mg 9% DV; vitamin a iu 203.2IU 4% DV; vitamin c 1.7mg 3% DV; folate 12.7mcg 3% DV; calcium 89.3mg 9% DV; iron 1.1mg 6% DV; magnesium 22.6mg 8% DV; potassium 201.3mg 6% DV; sodium 330.7mg 13% DV; thiamin 0.1mg 10% DV; added sugar 1g.