Sweet and Savory Cornbread Stuffing

By Amanda Haas

Cornbread Stuffing with Italian Sausage (gluten-free option)

Cook Time60 minutes
Yield6

Amanda Haas

INGREDIENTS

  • 6 cups crumbled cornbread, regular or gluten-free
  • 3 tbsp olive oil, divided
  • 2/3 lb mild Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup dried cranberries
  • 2 tbsp minced fresh herbs, such as rosemary, thyme, and parsley
  • 2-3 cups chicken stock, low-sodium

INSTRUCTIONS

    Notes

    I love this stuffing. The sweetness of fresh cornbread and dried cranberries is the perfect counter-point to savory Italian sausage and herbs. For a gluten-free version, I use Gluten Free Pantry’s “Yankee Cornbread and Muffin Mix." Just add a bit more stock than you think you need in order to keep it moist while cooking. Finally, a gluten-free stuffing that tastes like the real thing!