Savory gluten-free cornbread stuffing with sausage, apples, pecans, and fresh herbs is sure to impress! Made with homemade gluten-free cornbread, this is the ultimate Thanksgiving side dish.
Why You’ll Love This Recipe
This gluten-free cornbread stuffing is rich in savory flavors and pleasing textures. Sausage, apples, pecans, and fresh herbs combine with toasted homemade cornbread to create a warm, comforting side that stands out on any holiday table.
The recipe is straightforward and can be split across several days—make the cornbread and prep components ahead to simplify holiday cooking. While it shines at Thanksgiving, it also works beautifully for Christmas, Easter, or a cozy Sunday supper.
Ingredients
- Cornbread: 6 cups cubed homemade gluten-free cornbread (use a double batch of your favorite recipe). The cornbread in this recipe is not overly sweet, which keeps the stuffing balanced.
- Italian sausage: 1 pound. You can substitute breakfast sausage, spicy sausage, or a pork-free sausage if preferred.
- Butter: 1/2 cup (or substitute olive oil or a dairy-free alternative if needed).
- Onion: 1 large, diced.
- Celery: 3 stalks, diced.
- Apple: 1 medium Granny Smith, diced.
- Chicken broth: 2 1/2 cups (or vegetable broth).
- Eggs: 2 large, to bind the mixture and create a custardy texture.
- Pecans: 1/2 cup, roughly chopped.
- Fresh herbs: 0.5 ounce poultry herb blend (sage, rosemary, thyme), chopped (or 1 1/2 teaspoons dried poultry seasoning) and 0.5 ounce fresh flat-leaf parsley (or 1 teaspoon dried parsley).
- Seasoning: 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.
Instructions
- Preheat the oven to 350°F (175°C). Dice cooled cornbread into 1-inch cubes and spread on a baking sheet. Toast for 20–30 minutes until the cubes are dry and lightly browned; set aside.
- Heat a large skillet over medium-high heat. Cook the sausage, breaking it into small pieces, until well browned. Transfer to a plate lined with paper towel to drain.
- In the same skillet, melt the butter over medium heat. Sauté the diced onion and celery until tender. Add the diced apple and cook for another minute or two. Remove from heat.
- In a large bowl, whisk together the chicken broth and eggs. Add the cooked sausage, sautéed vegetables and apples, pecans, herbs, salt, and pepper. Stir to combine.
- Gently fold the toasted cornbread cubes into the mixture, taking care not to overwork them.
- Pour the mixture into a greased 2-quart casserole dish, cover with foil, and let rest about 15 minutes so the cornbread absorbs the liquid.
- Bake, covered, at 350°F for 20 minutes. Remove the foil and bake an additional 20–25 minutes until the top is golden, the center is hot, and the edges are sizzling.
Make Ahead Options
To streamline holiday prep, split the recipe into parts and make any of these components 1–2 days ahead:
- Bake and cube the cornbread, then toast the cubes and store them in an airtight container.
- Cook the sausage and sauté the vegetables and apple; refrigerate separately.
- Whisk together the broth and eggs and store in the fridge. Combine with the other components and fold in the cornbread just before baking.
Storage
Store leftovers in an airtight container in the refrigerator for several days. For food safety, do not leave the prepared stuffing out at room temperature for more than 1–2 hours before or after baking.
Top Tips
- Brown the sausage well: Browning develops deeper flavor. Allow the pan to evaporate excess liquid and let the sausage bits caramelize; scrape up those browned bits when cooking the vegetables.
- Toast the cornbread cubes: Especially with gluten-free cornbread, toasting adds flavor and helps the cubes hold their shape so the top of the casserole stays appealing.
More Gluten-Free Recipes
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Gluten-Free Blueberry Muffins with Streusel Topping
-
Gluten-Free Brown Butter Blondies with Chocolate Chips
-
How to Brown Butter
-
Gluten-Free Lemon Poppy Seed Muffins
I hope you enjoy this homemade gluten-free cornbread stuffing—its aroma while baking fills the home with classic holiday comfort.
Recipe
Gluten-Free Cornbread Stuffing with Sausage and Apples
Ingredients
- 6 cups homemade gluten-free cornbread, cubed (toast before using)
- 1 pound Italian sausage
- 1/2 cup butter (or substitute)
- 1 large onion, diced
- 3 celery stalks, diced
- 1 medium Granny Smith apple, diced
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
- 1/2 cup pecans, roughly chopped
- 0.5 ounce poultry herb blend (sage, rosemary, thyme) or 1 1/2 tsp dried
- 0.5 ounce fresh flat-leaf parsley or 1 tsp dried
- 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper
Instructions
- Preheat oven to 350°F. Dice cornbread into 1-inch cubes and toast on a sheet pan for 20–30 minutes until dry and lightly browned.
- In a large skillet over medium-high heat, cook sausage until browned, breaking it into small pieces. Drain on paper towels.
- In the same skillet, melt butter and sauté onion and celery until tender. Add apple and cook 1–2 minutes more. Remove from heat.
- Whisk broth and eggs in a large bowl. Add sausage, sautéed vegetables and apple, pecans, herbs, salt, and pepper. Stir to combine.
- Gently fold in the toasted cornbread cubes. Pour into a greased 2-quart casserole dish, cover, and let sit 15 minutes to absorb liquid.
- Bake at 350°F covered for 20 minutes. Remove foil and bake another 20–25 minutes until golden and heated through.
Estimated Nutrition
* Nutritional information is an estimate and should be used as a guideline only.