Gluten-Free Cornbread Stuffing with Sausage and Apples
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!
0.5ouncefresh poultry herb blend (contains sage, rosemary, and thyme)chopped, or 1 ½ teaspoons dried poultry seasoning
0.5ouncefresh Italian flat-leaf parsleychopped, or 1 teaspoon dried parsley
1 ½teaspoonskosher salt
½teaspoonfreshly ground black pepper
Instructions
Turn oven to 350°F. Dice cornbread into 1-inch cubes. Spread onto non-stick sheet pan. Toast in the oven for 20-30 minutes or until cornbread is dry and lightly browned, like a crouton. Set aside.
Heat a large skillet over medium-high heat. Add sausage and cook until browned, breaking up the sausage with a wooden spoon into small pieces. Remove the sausage to a paper towel lined plate to drain.
In the same pan, melt the butter over medium heat. Then sauté the diced onion and celery until tender. Add the diced apples and sauté another minute or two. Set aside.
In a large bowl, whisk together the broth and eggs.
To the broth mixture. add the sausage, sautéed vegetables and apples, pecans, herbs, salt and pepper. Stir to combine.
Add the cornbread cubes to the bowl and gently fold, just to combine.
Pour the mixture into a greased casserole dish and cover with aluminum foil. Let sit for about 15 minutes to allow the bread to soak up the broth mixture.
Bake at 350°F for 20 minutes. Remove foil and bake another 20-25 minutes or until golden brown on top, heated through, and sizzling in the center.