Best Gluten-Free Cornbread Stuffing with Almond Flour
Make my Gluten-Free Cornbread Stuffing with Almond Flour, featuring honey-sweetened homemade cornbread. This gluten-free stuffing includes sausage, celery, onion, garlic, and parsley, balancing sweet and savory flavors for a perfect Thanksgiving side dish.
Gluten-Free Cornbread Stuffing with Almond Flour is the best recipe for a flavorful, homemade stuffing that truly stands out from the rest. What sets this recipe apart is the base—my honey-sweetened cornbread, made from scratch and sweetened with honey, which adds a rich, slightly sweet flavor that takes this stuffing to another level. Instead of using store-bought bread cubes, you’re drying out your own homemade cornbread, which creates a perfectly crispy, flavorful base.
Combined with savory sausage, celery, onion, garlic, and parsley, this stuffing has an amazing balance of sweet and savory flavors. It’s gluten-free and incredibly simple to make, yet packed with all the comforting, classic flavors you love. This family favorite will look stunning on your holiday table, making it the perfect dish for Thanksgiving or any special occasion.
Why You’ll Love This Homemade Sausage Cornbread Recipe
- Freshly Made Cornbread Base: The homemade almond flour cornbread is sweetened with honey and brings out richer flavors than store-bought cubes.
- Savory and Sweet Balance: The sweetness of the cornbread perfectly complements the savory sausage, vegetables, and herbs.
- Gluten-Free Friendly: This stuffing provides a delicious gluten-free option without sacrificing taste or texture.
- Perfect for Holidays: Whether it’s Thanksgiving or a family gathering, this stuffing will be a standout on your holiday table.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten-free cornbread stuffing from scratch recipe:
Cornbread: Make 2 batches of my Gluten-Free Cornbread Recipe. You can also use store-bought cubed cornbread or wheat or white bread.
Sausage: For a meatless option or dietary preference, you can use a plant-based sausage or omit it altogether. Alternatively, consider using ground turkey or chicken for a lighter option.
Garlic: If you don’t have fresh garlic, you can substitute it with garlic powder. Typically, 1 clove of garlic is equivalent to about 1/8 teaspoon of garlic powder.
Celery: If you’re not a fan of celery or don’t have it on hand, you can substitute it with green bell pepper or carrots for a similar crunch and flavor.
White Onion: Replace diced onion with yellow onion, red onion, or shallots, depending on your flavor preference.
Rosemary, Sage, and Parsley: These are classic stuffing herbs, but you can use dried versions if you don’t have fresh herbs. The general rule is to use one-third the amount of dried herbs compared to fresh. For example, if the recipe calls for 1 teaspoon of fresh rosemary, use 1/3 teaspoon of dried rosemary.
Chicken Stock: You can also use vegetable broth or chicken broth.
Butter: If you want to make the recipe dairy-free, substitute butter with plant-based butter or a neutral cooking oil like olive or coconut oil.
Eggs: To make the stuffing vegan, you can replace the eggs with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water for each egg) or a commercial egg replacer.
How to Make my Gluten-Free Sausage Cornbread Stuffing Recipe
Step 1: Prepare the Cornbread
Make two batches of my Healthy Sweet & Savory Gluten-Free Cornbread Recipe. Allow it to cool completely, then cut it into small cubes. To dry out the cubes you can spread them out on two large sheets pans and allow them to sit out on your counter for 24-48 hours or until dry. You can also place the sheet pans in a 300°F oven for 60 minutes or until dry and lightly toasted.
Step 2: Prepare the Vegetables
Set your eggs out so they can warm to room temperature. Finely dice 3 celery stalks, 1/4 of a white onion, 4 cloves of garlic, and a handful of parsley.
Step 3: Cook the Sausage
In a large skillet over medium heat, add 1 tablespoon of light olive oil, Add 1lb of sausage and break it into smaller pieces. Add the chopped onion, celery, minced garlic, parsley, rosemary, sage, salt, and pepper. Stir and sauté until the vegetables are softened and the sausage is cooked through, which should take about 5-7 minutes. Transfer the mixture to a large mixing bowl using a slotted spoon to minimize excess liquid.
Step 4: Prepare the Wet Ingredients
In a microwave-safe bowl, melt the 3 tablespoons of butter. Then add the eggs and chicken stock and whisk until smooth.
Step 5: Combine Ingredients
In the large mixing bowl with the cooked sausage and vegetables, add the wet mixture and 8 cups of dried gluten-free cornbread cubes. Gently stir to ensure even distribution and to coat the mixture evenly.
Transfer the mixture to a greased 7×10-inch baking dish or casserole dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. Remove the aluminum foil after the first 20 minutes to help the top to help the top become golden brown. Check on the stuffing at 35 minutes and remove if it has reached your desired doneness or allow it to cook longer if needed.
Once baked, remove the stuffing from the oven and let it cool slightly before serving. Enjoy your delicious gluten-free cornbread stuffing as a side dish for your holiday or special occasion meal.
Homemade Cornbread Stuffing with Sausage Recipe Notes
Gluten-Free Cornbread: Make my Sweet and Savory Gluten-Free Cornbread ahead of time. You can dry out the bread cubes on the counter for 48 hours or in the oven for 60 minutes at 300°F.
Make-Ahead: You can prepare the stuffing ahead of time, refrigerate it, and bake it on the day you plan to serve it. Just be sure to add a few extra minutes to the baking time if the stuffing is cold from the fridge.
Consistency: The consistency of your stuffing can be adjusted by varying the amount of chicken stock used. More stock will result in a moister stuffing, while less stock will yield a drier texture. I like to press the mixture down in the casserole dish before I bake it. This helps it all bind together. Then I can fluff it will a fork once it comes out of the oven before serving.
Here are a few more of my Healthier Thanksgiving recipes I recommend:
Best Gluten-Free Cornbread Stuffing from Scratch Recipe
Ingredients
- 3 celery stalks
- 1/4 white onion (chopped)
- 4 cloves garlic
- 2 tablespoons parsley
- 1 tablespoon olive oil
- 1 pound ground sausage
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon salt
- dash pepper
- 8 cups dried cornbread cubes
- 3 tablespoons butter
- 2 eggs
- 3 tablespoons butter
- 2 cups chicken stock
Instructions
- Make two batches of my Healthy Sweet & Savory Gluten-Free Cornbread Recipe. Allow it to cool completely, then cut it into small cubes. To dry out the cubes you can spread them out on two large sheets pans and allow them to sit out on your counter for 24-48 hours or until dry. You can also place the sheet pans in a 300°F oven for 60 minutes or until dry and lightly toasted.
- Set your eggs out so they can warm to room temperature. Finely dice 3 celery stalks, 1/4 of a white onion, 4 cloves of garlic, and a handful of parsley.
- In a large skillet over medium heat, add 1 tablespoon of light olive oil, Add 1lb of sausage and break it into smaller pieces. Add the chopped onion, celery, minced garlic, parsley, rosemary, sage, salt, and pepper. Stir and sauté until the vegetables are softened and the sausage is cooked through, which should take about 5-7 minutes. Transfer the mixture to a large mixing bowl using a slotted spoon to minimize excess liquid.
- In a microwave-safe bowl, melt the 3 tablespoons of butter. Then add the eggs and chicken stock and whisk until smooth.
- In the large mixing bowl with the cooked sausage and vegetables, add the wet mixture and 8 cups of dried gluten-free cornbread cubes. Gently stir to ensure even distribution and to coat the mixture evenly.Transfer the mixture to a greased 7×10-inch baking dish or casserole dish. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 40 minutes. Remove the aluminum foil after the first 20 minutes to help the top to help the top become golden brown. Check on the stuffing at 35 minutes and remove if it has reached your desired doneness or allow it to cook longer if needed.Once baked, remove the stuffing from the oven and let it cool slightly before serving.
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Delicious recipe!! I made the cornbread recipe too and it tasted amazing. Grateful it’s gluten-free so my husband can eat it too.
Thank you so much for the review, Gail! I’m so glad your husband could enjoy this, too 🙂
I hope you love this recipe as much as I do! It is a staple on our Thanksgiving table 🙂