Thanksgiving is one week away. Let the countdown begin! We’re hosting again this year, and as usual many traditional foods are on the menu: roasted turkey with gravy, mashed potatoes, cranberry relish, apple pie. And of course, no classic Thanksgiving spread is complete without stuffing.
We’ve been making this version for years – a corn bread stuffing with onion, sage, and pork sausage. The recipe first appeared in Artisanal Gluten-Free Cooking, and then here on blog back on November 2009. For the forthcoming 2nd edition of the cookbook, we’ve tweaked the recipe slightly (mostly to reduce the salt and butter). Those subtle changes sacrifice none of the flavor.
When we made this recipe earlier this month to re-test it for the cookbook re-release, it succeeded in putting us in the mood for the Thanksgiving holiday. Since then we’ve been looking forward to making it again, and now we’re just one week away. I can hardly wait!
Is your Thanksgiving menu planned yet? What dishes are you most looking forward to?
Corn Bread Stuffing
Makes 8 servings
Ingredients
1 pound GF pork sausage (caseless, or with casings removed)
6 tbsp (3/4 stick) salted butter
1 medium onion, diced
2 tbsp chopped fresh sage
1 tsp salt
1 tsp ground black pepper
GF corn bread (9×9 pan size), cut into 1/2-inch pieces
2 cups GF chicken broth
Steps
1. Preheat your oven to 350 deg F. Grease a 2-quart baking dish.
2. Cook the sausage in a skillet over medium-high heat until browned. Remove and set aside.
3. Melt the butter in the same skillet. Add the onion and saute until translucent.
4. Return the sausage to the skillet, plus the sage, salt and pepper. Stir to mix.
5. Combine the sausage mix and the corn bread in the baking dish. Toss to mix, and pour the chicken broth over the stuffing.
6. Cover the dish with foil and bake for 30-40 minutes, until the stuffing is heated through. In the last minutes, remove the foil to allow the top to get nice and browned and crispy.
Enjoy!
This recipe is: gluten-free, peanut-free, tree-nut-free, fish-free, shellfish-free.
Depending on your corn bread, this recipe can also be made dairy-free, egg-free, and refined-sugar-free.
– Pete
Sounds like my kind of Thanksgiving stuffing! We always host a big crowd as well (and make it all GF), but this year we’re going skiing. All day! Crock-pot green chile stew will be on our menu this year. =)
I’ll save this cornbread stuffing recipe of yours for Christmas Day dinner. Sounds perfect.
Melissa
Hi Melissa… You’re making me jealous! A handful of ski areas (up north) are opening Thanksgiving weekend with limited terrain open. We’re going to need more cold and lots more snow before backcountry or resort skiing is in full swing. We’re planning to head into NYC the Friday of that weekend with lots of family, including GF Italian restaurant on the edge of Little Italy. =)
Cheers, Pete
I’d happily eat your Thanksgiving leftovers. LOL
This year I chose to use the multigrain recipe from glutenfreegirl and bake up a bunch of bread. I’m currently drying the cubed bread in my dehydrator.
The complaint from my hanai mom, who cooks the meal with me every year, was that the stuffing last year got too glue-y. So, I figured I’d give making the bread myself a shot instead of going with the store bought kind (especially since I can’t eat the XG anymore).
Happy Thanksgiving to your family. I am so thankful to have you all in my internet family. 🙂
Sounds great, Amanda! Have a wonderful Thanksgiving holiday. I’m sure your stuffing will turn out great! Any special dishes on the menu?
Cheers, Pete
This looks so delicious! I put it on my menu this year. Do you dry the cornbread in low heat oven before using in casserole? Or do you “as is” after baking? Thanks for the recipe!
Happy Thanksgiving!
Hi Melanie… We use the corn bread “as is.” No drying out necessary!
Cheers, Pete
I made a bunch of gluten free bread, cubed and dehydrated it for our stuffing this year. We’re doing all of the basics that we have every year. They’re the things we look forward to all year long. Sweet potato casserole (with crushed pineapple), cranberry sauce (with orange juice), stuffing (veggies and dried fruit) in and out of the bird (I hope I made enough), mashed potatoes and gravy, and a delicious organic turkey basted with butter and orange juice. I’ll also make a pumpkin pie, and a friend is bringing a gluten free Banoffee (bananas and toffee/coffee) pie.
The friend bringing pie has been gluten free for a few decades now. She was so stunned the first year I was gluten free and made everything gluten free. She wasn’t used to being able to have the stuffing and pie. She was so happy. 🙂
I’ve also got a guest coming who is allergic to olive oil, so it’s a good thing we’re butter people. LOL
Sounds like a wonderful menu. Have a great holiday!
Cheers, Pete
Hi
I’ve just recently found out that I have celiac disease. First of all let me thank you for your blog. I had found it a few days ago. Funny enough tonight I was looking for gf places in Ithaca and found it again! My son goes there and its parents weekend next week. Right now I’m finding this all very hard. (But rewarding because after just a few weeks I feel fantastic)
Anyway, I digress.
We host thanksgiving every year and I’m feeling very overwhelmed about this year. I don’t know how to manage a gf dinner and a non gf dinner.
Can I have a smaller turkey cooking in the oven with the regular one, in an entirely separate pan? Or will that be cross contamination?