Thanksgiving stuffing with toasted cornbread, sausage, and sage is a superb gluten-free aspect dish for Thanksgiving. Plus, you may make it forward!
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Easy swaps may give outdated favorites new life, don’t you suppose? This stuffing recipe opts for cornbread!
On this Thanksgiving stuffing recipe, I swapped conventional cubes of rustic white bread for toasted cornbread to make a stuffing that feels contemporary with out straying too removed from the acquainted (and beloved).
WHY USE CORNBREAD IN STUFFING?
Cornbread lends a faint sweetness to the stuffing and a particular toothsome texture, whereas flavors like browned sausage and contemporary sage strike acquainted taste notes. Cornbread stuffing can also be a wonderful choice for those that must eat gluten-free.
This stuffing finally ends up nearer to a traditional Thanksgiving bread stuffing than a real Southern-style cornbread stuffing, however with flavors and substances that everybody can take pleasure in.
Make Cornbread Stuffing—Gluten Free!
To make cornbread stuffing, you’ll first must make cornbread. I used Elise’s traditional Southern cornbread recipe from right here on Merely Recipes.
Her cornbread recipe has a gluten-free model and a model that makes use of some flour. I discovered that the all-cornmeal (gluten-free) cornbread was extra crumbly and, likewise, made a extra crumbly stuffing. Cornbread made with some all-purpose flour held its form higher within the stuffing, giving me bigger items of cornbread in every chew.
Each cornbread recipes work high-quality on this recipe, so choose the one that works finest for you. Both approach, you’ll find yourself with a scrumptious stuffing.
You may make the cornbread for this recipe as much as three days forward, wrap it in plastic, and retailer it on the counter. You can too make it effectively prematurely and freeze it till wanted; thaw earlier than utilizing.
The stuffing can be assembled as much as a day prematurely after which baked simply earlier than serving.
HERE ARE MORE OPTIONS FOR THANKSGIVING STUFFING!
Up to date November 13, 2019 : We spiffed up this submit to make it sparkle! No modifications to the unique recipe.
Sausage, Sage, and Cornbread Stuffing Recipe
The cornbread will be ready a number of days forward.
The ready stuffing can be ready the day forward and saved refrigerated.
- 1 recipe Southern cornbread, ready and cooled (comply with the gluten-free choice, if wanted)
- 1 teaspoon canola oil (or different impartial, warmth tolerant cooking oil)
- 1 1/2 kilos candy or delicate Italian sausage (four to six hyperlinks), casings eliminated and damaged into bite-sized items
- 5 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- four celery ribs, diced
- 2 cloves garlic, minced
- three tablespoons chopped contemporary sage leaves
- three tablespoons chopped contemporary parsley leaves
- 2 cups low-sodium rooster inventory
- four massive eggs, frivolously overwhelmed
1 Toast the cornbread cubes: Preheat oven to 350°F. Minimize the cornbread into 1/2-inch cubes; it’s best to have about eight cups. Unfold them on a big rimmed baking sheet. Toast the cubes in oven for 10 minutes, flip, and toast 10 minutes extra or till cubes look toasted and golden (about 20 minutes whole). Let the cubes cool barely, after which place in a big mixing bowl.
2 Flip oven warmth as much as 375°F. Butter a 9 x 13-inch baking dish with 1 tablespoon butter. Put aside.
three Brown the sausage: Set a big, deep-sided skillet over medium-high warmth. Add the canola oil after which sausage. Use a spoon to interrupt sausage into smaller hunks because it cooks. Cook dinner till the sausage properly browned on all sides, 7 to 10 minutes. Switch the sausage to a bowl and pour off pork fats.
four Cook dinner the onions and celery: Flip the warmth to medium and add four tablespoons butter. Add onions, celery, and a pinch of salt. Cook dinner 7 minutes or till very tender and aromatic. Add garlic and cook dinner 1 minute extra.
5 Mix the stuffing substances: Spoon the onion combination over the toasted cornbread. Fold in browned sausage, herbs, and inventory. Style and add salt as wanted. Lastly, fold within the eggs and blend till effectively mixed. A few of the cornbread will crumble, which is okay.
6 Spoon stuffing into buttered baking dish. At this level, stuffing will be coated and refrigerated for 1 day.
7 Bake the stuffing: When prepared, bake stuffing till piping sizzling and golden brown on high, 35 to 45 minutes. If the stuffing begins to brown an excessive amount of on high throughout bake time, cowl loosely with foil. Serve sizzling.
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