Gluten-Free Cornbread Stuffing
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. Source: EatingWell.com, November 2016
Ingredients
Directions
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Preheat oven to 275 degrees F.
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Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
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Increase oven temperature to 350 degrees F.
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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.
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Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
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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
1 starch, 1/2 medium-fat protein, 1/2 vegetable