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Sausage Cornbread Stuffing {Gluten Free}
Sausage Cornbread Stuffing {Gluten Free}
Author: 
Recipe type: Entree
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8.
 
Ingredients
  • 1 package cooked Bob’s Red Mill Gluten Free Cornbread Mix, cut into cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 1 lb mild or spicy Italian pork sausage, casing removed
  • 1/2 cup dried sour cherries
  • 1/2 cup toasted pecans, chopped
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 cups beef or chicken stock
  • 2 large grass fed/organic eggs, whisked
Instructions
  1. Cook cornbread package according to instructions (this can be done the night before with bread left out to dry out).
  2. Preheat the oven to 350 degrees F.
  3. Add olive oil to a large, heavy skillet and heat over medium-low heat. Stir in onion and celery and cook until soft but not browned, about 10 minutes.
  4. Add sausage (out of the casing) to the skillet and break up using your spoon. Sautée until cooked throughout.
  5. Add dried cherries, pecans, parsley and thyme, salt, and pepper, and stir to combine.
  6. Spoon all ingredients into a 9x13 in casserole dish. Add cornbread cubes and toss gently to incorporate.
  7. Evenly pour beef or chicken stock and whisked eggs over stuffing mixture.
  8. Toss gently to incorporate.
  9. Bake, uncovered, for 45 minutes to 1 hour, or until lightly browned.
Recipe by 24 Carrot Life at https://24carrotlife.com/2014/11/24/sausage-cornbread-stuffing-gluten-free/