Best Gluten-Free Cornbread Stuffing from Scratch Recipe

Make the best Gluten-Free Cornbread Stuffing from scratch with almond flour, cornmeal & honey. The flavorful Thanksgiving dressing is made with sausage, celery, onion, garlic, & parsley. It’s a stunning and delicious side dish that is easy and fun to make!

Making gluten-free Cornbread Stuffing from scratch.

The only thing better than homemade stuffing with sausage is my easy recipe using gluten-free cornbread made from scratch. My Healthy Sweet and Savory Gluten-Free Cornbread Recipe is naturally sweetened with honey. A double-batch is easily dried out as the flavorful base of this gluten-free cornbread stuffing recipe. It’s the perfect side dish for your Thanksgiving dinner and will look stunning on your holiday table.

The freshly dried cornbread cubes elevate the savory flavors compared to regular stuffing that comes in a box. This gluten-free cornbread dressing is our family favorite during the holiday season, and I’m excited to share it with you, especially if this is your first time making homemade stuffing.

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Why You’ll Love This Homemade Sausage Cornbread  Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Refrigeration: If you have leftover stuffing, let it cool to room temperature. Then, transfer it to an airtight container. Store it in the refrigerator within two hours of cooking. Properly stored, it can be refrigerated for up to 3-4 days.

Freezing: If you want to store the stuffing for a longer period, you can freeze it. Place the stuffing in an airtight, freezer-safe container or heavy-duty freezer bags. Be sure to remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2-3 months.

Reheating from Refrigeration: To reheat refrigerated stuffing, preheat your oven to 350°F (175°C). Place the stuffing in an oven-safe dish, cover it with foil, and bake for about 20-30 minutes, or until it’s heated through.

Reheating from Freezing: If you’re reheating frozen stuffing, allow it to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated stuffing, covering it with foil and baking until it’s heated all the way through.

Does cornbread stuffing contain gluten?

No, not when you make stuffing from scratch with my Gluten-Free Cornbread Recipe. It’s made gluten-free with almond flour and cornmeal.

What is gluten-free stuffing made of?

My Gluten-Free Cornbread Recipe is made gluten-free with almond flour and cornmeal.

What is the difference between cornbread stuffing and cornbread dressing?

Cornbread stuffing and cornbread dressing are the same dish, but they are cooked differently. Stuffing is cooked inside a bird, while dressing is cooked in a separate dish. Stuffing has a richer flavor and a denser texture, while dressing is more moist and has a lighter texture. The choice of whether to make stuffing or dressing is a matter of personal preference.

Why put eggs in stuffing?

Eggs are added to the stuffing to bind the ingredients together and to add richness and flavor. Eggs also help to improve the appearance of stuffing by giving it a golden color.

Can I make this stuffing in advance?

Yes, you can prepare the stuffing ahead of time, refrigerate it, and bake it on the day you plan to serve it. Be sure to add a few extra minutes to the baking time if the stuffing is cold from the fridge.

Can I add additional ingredients like nuts or dried fruits?

Absolutely, you can customize the stuffing by adding ingredients like dried cranberries, chopped nuts, or sautéed mushrooms for added texture and flavor.

Is it necessary to use gluten-free chicken stock or broth?

If you’re following a gluten-free diet, it’s advisable to use gluten-free chicken stock or broth to ensure the entire recipe is gluten-free. Check the labels for certification.

Can I make this recipe dairy-free?

Yes, you can use dairy-free alternatives for butter and choose a dairy-free sausage or meat substitute. Ensure that all ingredients are dairy-free.

Can I adjust the seasoning to my taste? Yes, feel free to adjust the seasonings to your taste preferences. Start with the recommended quantities and add more salt, herbs, or spices as needed.

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