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Gluten Free Cornbread Stuffing with Chicken Sausage and Apples

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: cornbread stuffing, fresh herbs, gluten free corn bread stuffing, granny smith apples, mild chicken sausage, mushrooms, stuffing
Servings: 10 servings
Author: GFchow @ gfchow.com

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

*If making the cornbread more than one day ahead, place cornbread cubes into a zip-lock bag and freeze until ready to use.
**Most, if not all, homemade or store-made sausages contain gluten so be careful when selecting your sausage and make sure you're using a gluten free product!
Feel free to add some dried cranberries or chopped dried apricots.
For a vegetarian cornbread stuffing, use vegetable broth or stock and omit the sausage.