Gluten Free Cornbread Stuffing with Chicken Sausage and Apples
Since becoming gluten free, I’ve had to skip the stuffing part of the Thanksgiving meal… well not this year, baby because I’m making a gluten free cornbread-based stuffing that I can gobble down! Gluten Free Cornbread Stuffing with Chicken Sausage and Apples is crispy on the outside while being hot, delicious, sweet and savory on the inside. It’s so good you will want to eat it all year round, not just for Thanksgiving. Try it with chicken, Cornish hens or just by itself.
Jump to RecipeGluten Free Cornbread Mix from Trader Joe’s
Bake gluten free cornbread following package instructions. Once cornbread has cooled it can be cut into cubes…small cubes or large cubes. It’s best to make the cornbread in advance. If making more than one day ahead, place cornbread cubes into a zip-lock bag and freeze until ready to use. Defrost completely before using.
On the day of assembling the stuffing, toast cornbread cubes in a single layer on a foil or parchment-lined baking sheet in a 350 degree oven until toasted, approximately 10-15 minutes. Don’t over toast!
Organize and Prep Stuffing Ingredients
Organize stuffing ingredients – diced apples, mushrooms, onion and celery, chicken sausage, chicken broth, fresh herbs (parsley and sage), olive oil, butter, and salt and pepper.
Cook Apples and Vegetables
Heat butter and oil in a large pan. Then add the onions, celery, apples, mushrooms, salt and pepper. Cook over medium heat for 10 minutes, until the vegetables are softened.
Brands of Gluten Free Chicken Sausage
Most, if not all, homemade or store-made sausages contain gluten so be careful when selecting your sausages and make sure you’re using a gluten free product! Pictured above are some brands of gluten free chicken sausage that I found at Whole Foods. I’m sure there are other brands out there too.
Browning the Gluten Free Chicken Sausage
In the same pan, place crumbled sausage pieces and brown over medium heat for about 5-7 minutes, turning sausage pieces occasionally. Transfer sausage to a large bowl and combine with the vegetables and fresh herbs.
Final Assembly Steps
Add the chicken stock and toasted cornbread cubes to the vegetable and sausage bowl, mix well, and transfer into a 9 x 12-inch baking dish.
Gluten Free Cornbread Stuffing with Chicken Sausage and Apples
Bake for 35 minutes or until browned on top. Serve warm.
Gluten Free Cornbread Stuffing with Chicken Sausage and Apples
Ingredients
- 1 package Trader Joes Gluten Free Cornbread bake, cool, and then cube (Do one day ahead)*
- 2 tablespoons unsalted butter and 2 tablespoons olive oil (4 tablespoons of butter or 4 tablespoons of oil can be used instead of 2 and 2)
- 1 cup medium-diced onion (any color) 1 medium-sized onion
- 1 cup medium-diced celery 2-3 stalks
- 1 Granny Smith apple unpeeled, cored and medium-diced
- 2 cups mushrooms (white button, portobello and/or shiitake) large dice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound sweet or spicy gluten free chicken sausage 2-3 sausages, crumbled** I used Applegate's Sweet Italian Sausage
- 2 tablespoons chopped flat-leaf parsley and sage combined chopped (optional)
- 1 cup chicken stock or broth vegetable broth or stock can be used
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment or foil and place cornbread cubes in a single layer and toast the cubes until browned, approx 10-15 minutes. Don't over-toast! Lower oven temp to 325 degrees.
- Heat butter and oil over medium heat in a large pan. Then add the onions, celery, apples, mushrooms, salt, and pepper. Cook for 10 minutes, until the vegetables are softened. Transfer to a large bowl and set aside.
- In the same pan, place the crumbled sausage pieces and if needed add more olive oil and brown over medium heat for about 5-7 minutes, turning sausage pieces occasionally. Transfer sausage to a large bowl and combine with the vegetables and fresh herbs.
- Lastly add the toasted cornbread cubes and chicken stock to the large bowl, mix well, and transfer into a lightly greased 9 x 12-inch baking dish.
- Bake for 35 minutes or until browned on top. Serve warm.
Notes
Recipe is from Ina Garten of The Food Network. This recipe has been modified by me for gluten free eating.
If you like this GFchow recipe, you may also like these recipes. Roasted Thanksgiving Turkey with the Best Homemade Gluten Free Gravy, Baked Risotto with Kale, Spinach, and Peas, and Turmeric Coconut Crunch Rice with Wilted Spinach.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
