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Baked gluten-free cornbread stuffing in a dish.

Gluten-Free Cornbread Stuffing

Gluten-free cornbread stuffing with sausage and sage. Perfect for Thanksgiving.

Prep Time 30 minutes
Cook Time 45 minutes
Servings 10 servings


  • 1 recipe gluten-free cornbread/, baked and cooled (about 8 cups)
  • 2 teaspoons canola oil
  • 1 pound sweet, mild, or hot Italian sausage, casings removed and broken into bite-sized pieces (about 4 to 6 links)
  • 3 celery ribs, finely diced
  • 1 medium yellow onion, finely diced
  • 2 teaspoons dried sage or 3 tablespoons chopped fresh sage leaves
  • 3 cups no-salt-added or low-sodium chicken stock
  • 1/4 teaspoon salt, plus more to taste
  • 2 large eggs, whisked


  1. Toast the cornbread cubes: Preheat oven to 350 degrees F. Cut the cornbread into 1-inch cubes. Spread cubes onto a large ungreased rimmed baking sheet. Toast until lightly golden-brown, about 10 minutes. Remove pan from the oven. Gently turn cubes and toast until cubes are golden-brown and aromatic, about 15 additional minutes. Allow the toasted cornbread to cool on the baking sheet. When cool, place in a large mixing bowl. (Toasted cornbread may be prepared in advance and stored in a bag or sealed container for up to five days.)

  2. Prepare the Stuffing: Grease a 9x13-inch baking dish. Set aside.

  3. Cook the sausage: Place the canola oil in a large skillet and heat over medium-high heat until oil shimmers but doesn't smoke. Add the sausage. Crumble the sausage with a wooden spoon or meat crumbler. Cook until no pink spots remain, about 8 minutes. Transfer the sausage to the mixing bowl with the cornbread. Carefully pour the hot oil into a heatproof container, leaving about one tablespoon of oil remaining in the pan.

  4. Cook the onions and celery: Reduce the heat to medium. Add celery. Cook until tender, about five minutes, stirring frequently while cooking. Add onions. Cook until tender and fragrant, about eight minutes. Add sage and salt. Stir to combine. Cook for an additional minute. Place mixture in the bowl along with the cornbread and sausage.

  5. Make the stuffing: Gently stir together the sausage, cornbread, celery, and onions. Stir. Add chicken stock, one cup at a time, and stir gently. The cornbread will break up as you stir. When stuffing is damp, not soggy, stop adding broth. Taste. Adjust salt if needed. If using eggs, stir them in after you've adjusted the stuffing for seasoning.

  6. Place stuffing into prepared baking dish: Spoon stuffing into the greased baking dish. (Stuffing may be covered and refrigerated for up to one day at this point.)

  7. Bake: When ready to bake, cover the pan with foil. Bake stuffing until steaming hot, about 40 minutes. Remove the foil. Return pan to the oven. Cook until the top browns, about 10 additional minutes. Serve hot. Store stuffing covered and in the refrigerator for up to three days.