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An easy gluten free stuffing, this Cornbread Dressing Recipe will surely impress! Full of italian sausage, vegetables, homemade cornbread, cranberries, spices, and more! showmetheyummy.com #cornbreaddressing #cornbreadstuffing
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5 from 6 votes

Cornbread Dressing Recipe

This easy, gluten-free Cornbread Dressing is loaded with homemade cornbread, savory sausage, chewy cranberries, and crunchy pecans — a twist on a traditional, Southern Thanksgiving side!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 people
Calories: 329kcal
Author: Jennifer Debth

Ingredients

  • 1 recipe cornbread cubed into 1 in cubes
  • 1 (1 pound) package hot or mild italian sausage links removed if applicable
  • ½ yellow onion diced
  • 2 ribs celery chopped
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon dried nutmeg
  • 1 teaspoon dried ground sage
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon ground black pepper
  • ½ cup dried cranberries
  • ½ cup roughly chopped pecans or pecan pieces
  • 1 large egg beaten
  • ¼ cup unsalted butter melted
  • ½ cup chicken broth
US Customary - Metric

Instructions

  • Make the cornbread. Be sure to bake the cornbread in a 9x13 inch pan at least 24 hours in advance. Cube, then store uncovered.
  • Preheat oven to 300 degrees F. Spread cornbread cubes onto an unlined 9x13 in rimmed baking sheet and bake for 20 minutes, stirring gently halfway through. Set aside to cool as you prepare the remainder of the stuffing.
  • Increase oven temperature to 375 degrees F and grease a 9x13 in baking pan with cooking spray. Set aside.
  • Heat a large non stick pan over medium heat.
  • Cook sausage, onion, celery, and spices together until sausage has cooked through and vegetables are tender, breaking up the sausage as you go.
  • Remove from heat and stir in cranberries and pecans. Set aside.
  • In a small bowl, whisk together egg, melted butter, and chicken broth. Set aside.
  • Place the sausage mixture and toasted cornbread into a large bowl and pour the egg mixture over.
  • Gently fold everything together. Be sure to not over mix. Some of the cornbread cubes will break apart, that's ok, but try to leave some of them whole as well.
  • Pour into prepared pan and bake in preheated oven for 20-30 minutes, or until warmed through, then serve and enjoy!
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Nutrition

Serving: 1scoop | Calories: 329kcal | Carbohydrates: 37g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 333mg | Potassium: 56mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 1.3mg | Calcium: 12mg | Iron: 0.4mg

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