Cornbread and Sausage Stuffing Recipe (Gluten-Free)


| 11/21/2014 9:57:00 AM


My family has always been very traditional when it comes to Thanksgiving. Traditional in the American sense—we have a roasted turkey, stuffing, gravy, green beans and whatnot. We also have our own traditions. Meaning, we have the same items at the table every year. We always have my great grandmother’s scalloped potatoes and we have plenty of appetizers. No matter the creative ideas for appetizers or side dishes we might have, you can bet your bottom dollar that the same ones will adorn our table year after year.

The holidays are comforting, as is family and the routine dishes we enjoy. However, generations grow older and changes happen. It’s inevitable—a new dish will someday find a place next to the turkey. There are two of us in the family that are now gluten-free. My cousin and I adopted the diet after becoming aware of our thyroid issues many years ago. I remember we both had a holiday or two in the beginning where we accidentally ate a dish that we didn’t know wasn’t gluten-free. It’s been an uphill battle ever since.

For me, the hardest holiday food to part with has been stuffing. I’m the girl that reheats leftover stuffing the day after Thanksgiving instead of making a turkey sandwich. It has always been my favorite. Enter, gluten-free cornbread stuffing. My grandmother usually makes a traditional stuffing with stale white bright. I could have gone the gluten-free white bread route, but it wasn’t the same, so I had to go the other direction. I made this recipe a few days ago (for the sake of the picture) and I’ve been eating it for lunch ever since. I’ll make it again for Thanksgiving and I’ll have no problem eating those leftovers, too.

Cornbread Sausage Stuffing
Photo by Rachel Bratene

Cornbread & Sausage Stuffing Recipe

Ingredients



• 1 pan prepared gluten-free cornbread (I used a mix. You can substitute regular cornbread here. Prepare the day before.)
• 1 cup walnuts, roughly chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 12-ounce pork breakfast sausage (I used a gluten-free sausage.)
• 1 yellow onion, diced small
• 2 celery sticks, diced small
• 1 tablespoon fresh thyme leaves, removed from the stem and chopped
• 2 tablespoons fresh sage leaves, chopped
• 3 cloves garlic, minced
• 2 eggs, slightly beaten
• 1 1/2 cups chicken stock
• 1 cup fresh cranberries
• Salt and pepper, to taste



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