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Best Gluten-Free Sage and Sausage Stuffing

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A quick, easy, and delicious gluten-free stuffing made with cornbread, sausage, and sage. This recipe avoids soggy textures by toasting the cornbread and delivers bold flavor in under 45 minutes.

Ingredients

  • Gluten-free cornbread (baked and crumbled into bite-sized pieces)
  • Breakfast sausage (pork or turkey)
  • Dried sage
  • Low-sodium chicken broth
  • Butter

Instructions

  1. Bake cornbread according to package directions, let it cool completely, and crumble it into a large bowl into pieces about the size of a dime.
  2. Heat a large skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until browned and no longer pink. Drain excessive grease but leave some for flavor.
  3. Sprinkle dried sage over the cooked sausage in the skillet and stir for 30 seconds to toast the herbs. Pour this mixture over the crumbled cornbread and toss to combine.
  4. Pour chicken broth over the cornbread and sausage mixture. Add butter on top and gently fold everything together until the liquid is absorbed but the cornbread still looks slightly dry on top.
  5. Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9×13 baking dish and spread evenly.
  6. Bake for 20 minutes until the top is slightly crispy and edges are golden brown. Optionally broil for the last 2 minutes for extra crunch.
  7. Let the stuffing rest for 5 minutes before serving warm.

Notes

Ensure cornbread is completely cool before crumbling to prevent mushiness. Toasting the cornbread slightly before adding liquid helps prevent sogginess. Use low-sodium broth to control saltiness. Can be made ahead and refrigerated overnight; add extra baking time if cold. Freezes well for up to 3 months.

Nutrition

Keywords: gluten-free, stuffing, sage, sausage, cornbread, Thanksgiving, holiday side dish, easy recipe, 5-ingredient

Find it online: https://lindabake.com/best-gluten-free-sage-and-sausage-stuffing-easy-5-ingredient-recipe/