gluten free cornbread stuffing

about this recipe

gluten free full of flavor easy assembly

Full of flavor, texture and hearty traditional flavors, this easy gluten free cornbread stuffing makes the perfect side, sure to be a hit on your holiday table or any day of the week!

key ingredients:

olive oil onion sausage cornbread eggs sage dried cranberries pecans

reader review "five stars!"

"I can't believe how delicious and flavorful this cornbread stuffing was considering how easy it was to prepare! I made it for Thanksgiving and everyone gobbled it up. I will be making this one every year from now on!" - Erin



Cook the onion, sausage, and celery in a large skillet. Add the butter and stock, stirring to combine. Allow to cool, then whisk in the eggs.



Heat the oven to 350F. Grease or line a baking dish with parchment paper. Add the gluten free cornbread pieces, then pour over the onion-stock-egg mixture. Add the cooked sausage, cranberries, and pecans.



Dot the top with the remaining 2 tablespoons of butter. Cover with foil and bake for 30 minutes, then uncover and bake an additional 5-10 minutes or until crisp and golden.



The full recipe can be made up to 3 days in advance, then tightly wrapped and refrigerated, then gently reheated.

The parts of the recipe can be made up to 3 days in advance, then assembled and baked the day of (this is my preferred method). For this option, prepare the cornbread, as well as the sausage-vegetable mixture up to 3 days in advance.

make-ahead tip:

make-ahead tip:

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