Sweet and Savory Cornbread Stuffing
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!