An easy gluten free stuffing, this Cornbread Dressing Recipe will surely impress! Full of italian sausage, vegetables, homemade cornbread, cranberries, spices, and more!
To me, it’s the same, but to some, it’s one way or the other.
My opinion? Who cares WHAT it’s called. . . it’s delicious and it tastes like Thanksgiving. 😉
Today’s dressing recipe is different from any other stuffing recipe on SMTY for two reasons:
- It’s gluten free! Wahoo! To be honest, that was totally on accident 😉 , but it’ll be perfect for all you gluten free readers!
- It uses homemade bread (this easy cornbread recipe to be exact). Typically I’ll use the Pepperidge Farm Cubed Stuffing, but today, I wanted something completely homemade.
While I do love all my stuffing recipes equally, I’m super excited to share with you this new cornbread dressing!
It’s sweet, it literally tastes like Thanksgiving, and it’s really easy!
Cornbread dressing. For.The.Win.
Before we continue, stop what you’re doing, and go make the cornbread recipe.
Why? Because after you bake it, it needs to sit out for 24 hours before you turn it into this cornbread dressing.
It’s torture – because fresh cornbread should almost always be drizzled in honey and eaten fresh outta the oven immediately – but necessary and totally worth it, so it has a chance to dry out a bit.
Great. Now that you’ve made your cornbread, let’s talk stuffing or um, dressing.
You can make most of this recipe ahead of time, which is amazing, because there are one million and one things to make on Thanksgiving day.
We’ve already made the cornbread, so let’s make the other stuff.
All you need to do is cook hot italian sausage (trust me, it really balances out the sweetness of the cornbread) with some onion, celery, and spices: rosemary, nutmeg, sage, thyme, salt, and pepper until the sausage is cooked through and the veggies are tender.
If you’re making this cornbread dressing ahead of time, that’s where I’d stop. Then you can assemble and bake the day of.
Luckily, the assembling and baking is super easy.
Start by cubing your cornbread and toasting it in the oven. Easy. Peasy.
Then take your sausage/veggie/spice mixture and stir it together with cranberries – for a little extra tartness and pecans – for a little crunch.
Then stir together the cornbread cubes and sausage mixture with a little egg, butter, and chicken broth.
Bake. It. Up.
A super simple, completely homemade cornbread dressing.
It’s a little sweet, has a little kick from the sausage, is SO full of texture thanks to the celery and pecans, and I’m gonna be honest, just totally addicting. 😉
Enjoy and happy *almost* Thanksgiving!
Dressing or stuffing? What do you call it? Show Me the Yummy!