Cornbread Stuffing with Sausage

Recipe: Cornbread Stuffing with Sausage

Makes : 6 or more servings | Salads/Sides Dairy Free
Try to make your cornbread a day or two ahead so it has a chance to dry out. (I crumble mine onto a baking sheet and let it sit on the counter.) Day-old crumbs keep the stuffing moist without being too wet. You can also dry them out in a 300° oven for about 15 minutes. I used one package of Pamela's Cornbread mix (cut the sugar down to 2 tablespoons), but you can use your favorite homemade recipe or a different mix instead. Just make sure you like the cornbread; its flavor will shine through in the finished stuffing.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1/2 pound fresh cremini or button mushrooms, chopped
  • 1 teaspoon salt (divided)
  • 1/2 pound mild Italian pork sausage (be sure it's gluten free)
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 6 cups crumbled gluten-free cornbread (I used one Pamela's Cornbread and Muffin Mix using only 2 T of sugar)
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg
  • 1 cup gluten-free chicken broth or turkey stock, more if needed


  • Preheat the oven to 375°. In a large frying pan, heat the oil over moderate heat. Add the onion and celery and cook, stirring occasionally, until soft, about 10 minutes. Add the mushrooms and 1/4 teaspoon of the salt; continue cooking, stirring occasionally, until the mushrooms start to brown, about 8 minutes. Transfer to a large bowl.
  • Put the same pan over moderate heat and brown the sausage; transfer the sausage to the bowl and add the thyme, sage, cornbread, the remaining 3/4 teaspoon salt, and the black pepper. Stir to combine.
  • Whisk together the egg and chicken broth in a small bowl. Toss with the stuffing. Squeeze a small ball of stuffing in your hand; if it doesn't hold together, add a bit more broth. Transfer the stuffing to an oiled 9-by-13-inch baking dish. (You can refrigerate the stuffing, covered, at this point up to one day. Bring to room temperature before baking or add a few extra minutes to the cooking time.) Bake, uncovered, until the stuffing is hot and crusty, 50 to 60 minutes.
  • Vegetarian variation: Eliminate the sausage and add one chopped red bell pepper along with the celery. Use gluten-free vegetable broth instead of the chicken broth.

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