Gluten-Free Cornbread Stuffing
With homemade cornbread and fresh herbs, this gluten-free cornbread stuffing with sausage and apples is the only stuffing recipe you'll ever need!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 gluten-free buttermilk skillet cornbread (cut into 1.5-inch cubes)
- 8 slices gluten-free whole grain or white bread (cut into 1-inch cubes)
- 1 pound pork sausage
- 3 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 4 celery ribs (diced)
- 2 fuji or honeycrisp apples (core removed and chopped)
- 2 teaspoons fresh marjoram (minced (or 3/4 teaspoon dried marjoram))
- 2 teaspoons fresh thyme leaves (minced (or 3/4 teaspoon dried thyme))
- 2 tablespoons fresh sage leaves (minced (or 2 teaspoons dried sage))
- 1/4 teaspoon dried rosemary
- Pinch dried nutmeg
- 3 to 3½ cups low-sodium chicken broth
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground pepper (plus more to taste)
Instructions
- 1
Preheat the oven to 300°F.
- 2
Spread the cornbread and chopped white bread evenly over 2 baking sheets and toast for 10-15 minutes, or until crispy and lightly browned, tossing every 5 minutes (if using a dark coated baking sheet, toasting time will be only around 5 minutes). When the bread is toasted, remove it from the oven and increase the temperature to 375°F.
- 3
In a large skillet over medium-high heat, brown the sausage, breaking it into bite-sized pieces with a wooden spoon as it cooks. Transfer to a large mixing bowl.
- 4
In the same pan, melt the butter (if you have a lot of sausage grease, you might not need butter - I had almost none). Add the onions and celery and cook until the onions begin to sweat, about 4 minutes. Add the apples and cook for another 2 minutes. Transfer to the same mixing bowl with the sausage.
- 5
Toss the sausage and vegetables with the marjoram, thyme, sage, rosemary, nutmeg, and toasted cornbread and bread.
- 6
Pour in 3 cups of the chicken broth and toss to coat. Let it sit for 2-3 minutes and toss again. If it's still dry, add up to 1/2 cup more chicken broth, slowly. You want it to be moist, but not soggy.
- 7
Season with salt and pepper to taste.
- 8
Transfer to a large baking dish (usually I bake mine in two 9x13 glass baking dishes). Bake at 375°F for 20-30 minutes, until the top begins to get crispy and brown. For a bit of extra crisp, put it under the broiler for 3 minutes.