Gluten-Free Cornbread Sausage Stuffing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free cornbread sausage stuffing made with homemade cornbread, sausage, and herbs. It's a traditional, comforting holiday side dish with savory depth and crispy edges.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 12- 3 large eggs
- 1 cup whole milk
- 1 1/2 cups gluten-free measure-for-measure baking flour
- 1 1/2 cups cornmeal (be sure it's gluten-free, I like Arrowhead Mills)
- 3 tablespoons sugar
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 stick (1/2 cup, melted)
- 2 lbs bulk pork sausage (I use breakfast sausage)
- 1 large onion (or 2 medium , diced)
- 4 celery ribs (diced)
- 6 tablespoons unsalted butter (divided)
- 4 garlic cloves (chopped)
- 1/4 cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
- 4 large eggs
- 2 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 30m
- Sodium
- 1103mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 436mg
- Calcium
- 83mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.