Stuffing (or dressing as we like to call it) is a Thanksgiving staple. Honestly, when it’s covered with plenty of homemade gravy it may be my favorite part of the entire meal.
Watch How to Make This Recipe
While I love my classic gluten free cornbread stuffing, this version takes things to the next level. The base is a buttermilk cornbread and it’s filled with all the best things like ground sausage, savory veggies, and plenty of fresh herbs.
Not only is this stuffing delicious, it can also be made gluten free and dairy free if needed. I know you’ll love it!
Is Cornbread Stuffing Gluten Free?
Usually the pre-cut cornbread cubes that you can buy from the grocery store and use for stuffing are not gluten free. But, no worries, this recipe uses a batch of homemade gluten free cornbread to create a stuffing that is absolutely delicious and perfect for everyone at your holiday table.
Cornbread Sausage Stuffing Ingredients
Batch of Gluten Free Cornbread: the base of this recipe is a gluten free cornbread made with buttermilk, a little honey, gluten free flour, and corn meal.
Sausage: this hearty stuffing is made with ground sausage. I like to use a ground country pork sausage but you could also use Italian sausage if you prefer.
Veggies and Aromatics: a combination of garlic, onion, and celery help to give this stuffing its flavor.
Fennel: for extra flavor, this recipes uses fresh fennel that’s sautéed with the other veggies and aromatics.
Herbs: we’re using fresh herbs like parsley, sage, and thyme.
Chicken Broth: I like to use low-sodium broth so that I can better control the amount of salt in the dish.
Half and Half: adding a bit of half and half is my favorite trick to the perfect moist stuffing.
Eggs: a few eggs help to bind the stuffing together.
Ingredients Swaps and FAQs
Cornbread – if you do not need to keep this recipe gluten free, feel free to use regular all purpose flour instead of gluten free.
Sausage – if you cannot find sausage, you can easily use regular ground pork instead. You can also, swap the ground sausage for your favorite vegan version if you prefer.
Chicken Broth – can’t find chicken broth? you can use veggie or turkey broth or stock instead.
Butter – you can easily swap the butter in the cornbread for vegan butter if needed.
Half and Half and Buttermilk – if you need to keep this recipe dairy free, you can swap the half and half for full fat coconut milk.
How to Make Sausage Stuffing
Step One: Dry out your cornbread by dicing it into on inch cubes and placing the cubes on a parchment lined baking sheet. Bake the cornbread at 350 degrees for 15 to 20 minutes.
Step Two: Next, start to make the stuffing! Add the ground sausage to a skillet and brown, breaking it up as it cooks. Once the sausage has browned you’ll add in the veggies and aromatics and sauté until they are tender.
Step Three: To a large mixing bowl, add the eggs, chicken broth, half and half, salt, and pepper. Whisk together until well combined.
Step Four: Now add the dried cornbread cubes, sausage and veggie mixture, and fresh herbs to a large mixing bowl. Pour the egg mixture over the cornbread and gently fold everything together until well combined.
Step Five: Pour the stuffing mixture into a greased 9×13 casserole dish. Cover with foil and bake for 25 minutes at 350 degrees. After 25 minutes, remove the foil and continue to bake the stuffing for another 10 minutes until toasted on top. Remove and garnish with sliced green onion and parsley before serving.
Can You Prepare The Stuffing In Advance
Yes! You can definitely make this stuffing in advance. If you’re serving it for a holiday dinner, it’s a great dish to prep in advance so you can save yourself some time on the big day. Here are a few of my favorite tips and tricks for prepping this dish in advance:
Make a batch of the cornbread and dry it out in advance. You can store the cornbread cubes in an air-tight storage bag on the counter until you are ready to use.
Chop your veggies! Dice the celery and onions, slice the mushrooms, and mince the garlic in advance so you can just sauté the veggies when you are ready to make the stuffing.
If you want to prep the entire stuffing in advance, you can assemble the stuffing but do not bake, cover with foil, and refrigerate up to a day in advance. When you are ready to bake the next day, bring the dish to room temperature and then bake according to the instructions.
More Thanksgiving Recipes to Serve
Here are few more of our reader favorite Thanksgiving recipes to add your menu this holiday season:
I hope you give this Cornbread Sausage and Herb Stuffing a try!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Preheat oven to 400 degrees. In a mixing bowl, whisk together the gluten free flour, cornmeal, baking powder, and salt until well combined. In a separate bowl, whisk together the honey, butter, buttermilk, and eggs until well combined. Pour the wet ingredients into the dry ingredients and mix until everything is just combined.
Transfer the cornbread batter 10 inch skillet or 9×9 baking pan. Bake for 15 to 20 minutes at 400 degrees until a toothpick comes out clean. Set aside to cool.
For the Stuffing:
Dice the cornbread into 1 inch cubes and then spread the cubes onto a large sheet pan that has been lined with parchment paper. Bake the cornbread at 350 degrees for 15 to 20 minutes to dry out. Set the sheet pan aside to let the bread cubes cool while you prep the rest of the stuffing.
Add the ground sausage to a skillet and brown, breaking it up as it cooks. Once the sausage has browned, add the garlic, onion, celery, and fennel. Sauté for 5 to 7 minutes until the sausage is completely cooked through and the veggies are tender.
Next, add the eggs, chicken broth, half and half, salt, and pepper, to a mixing bowl and whisk together until well combined.
Next, add the dried cornbread cubes, sausage mixture, and fresh herbs to a large mixing bowl. Pour the egg mixture over the cornbread and gently fold everything together until well combined.
Pour the stuffing mixture into a greased 9×13 casserole dish. Cover with foil and bake for 25 minutes at 350 degrees. Remove the foil from the top and bake the stuffing for another 10 minutes until toasted on top. Remove the stuffing from the oven and garnish with sliced green onion before serving.
Keywords: sausage stuffing, cornbread sausage stuffing, sausage stuffing recipe, how to make sausage stuffing, can you prepare sausage stuffing a day ahead of time
Recipe by: Ashlea Carver / All the Healthy Things | Photography by:THE MINDFUL HAPA
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Now a family staple! Thank you! Also really good as leftovers – we made this into breakfast hash with eggs on Friday morning and it was so great!
The queen of thanksgiving!! I recommended this stuffing to a friend and they said there was NOTHING left after thanksgiving. Success!
Thank you for answering my cry for help! This dish was amazing! The whole family loved it! Sadly, there are no leftovers!!! Thank you for all you do! You have absolutely changed my life by providing healthy and easy recipes!
Found! The perfect gluten free stuffing for Thanksgiving! Thank you!
I am making this for a thanksgiving! I cannot find fresh fennel anywhere! Any suggestions? Thank you! I’m making 4 of your sides this year!!!
Hi, LeaAnn! I would just leave it out. The fennel adds great flavor but the stuffing will still come out great without it! I hope you love it!