Gluten Free Cornbread Stuffing
Corn Bread Stuffing~This Stuffing has a sweet spiciness that leaves you wanting more! With corn bread and chorizo sausage it's sure to be a crowd pleaser. Feel free to use vegan sausage if you like. Give this one a try on Thanksgiving or just any night as a delicious side dish.
This stuffing recipe is inspired from my dear neighbor friend, Natalie who so graciously had my family over to her home to enjoy one of our first Canadian Thanksgivings. She made up a special batch of gluten free cornbread stuffing just for me. It was so amazingly delicious that the rest of the group as well as myself went back for seconds!
Bake up a batch of my delicious lightly sweetened Gluten Free Corn Bread (just be sure to double the corn bread recipe) or you can use any store bought variety. You need about 8 cups cubed.
Brown up sausage and add to the cubed bread, softened veggies and herbs.
Corn Bread Stuffing
Prep 20 mins ∙ Cook 60 mins ∙ Makes: 8 servings
2 tbsp Olive oil
about 1 lb chorizo sausage casings removed
1 onion diced
3 celery stalks diced
4 garlic cloves, or use Roasted garlic
2 tbsp Fresh Parsley
1 tbsp Fresh thyme
1 tbsp Fresh sage
1 tbsp Fresh rosemary
2 tsp Dry poultry seasoning
1 tsp Onion powder
1 tsp Garlic powder
Salt and Pepper to taste
Double recipe of my Gluten Free Corn Bread diced into 1 inch cubes (about 8 cups)
3 - 4 cups stock (chicken or vegetable)
Preheat oven to 350 degrees.
Dice cornbread into 1 inch cubes and set aside in a large bowl.
Heat nonstick large skillet over medium-high heat with 1 tbsp of oil. Add sausage and cook 5 to 8 minutes or until browned, breaking up sausage with side of spoon. Remove with slotted spoon and transfer to the large bowl, on top of cornbread to let the flavors seep into the the cornbread.
In the same skillet, heat the remaining 1 tbsp of oil. Saute onion and celery until soft. Add garlic, herbs and spices and cook another few minutes or until vegetables are very soft, stirring occasionally.
Add vegetable mixture to bowl with sausage and cornbread. Pour stock into bowl and gently toss making sure not to break up the bread too much. Mixture should be quite moist. Check seasoning and add more salt or pepper if necessary.
Spoon stuffing into greased 11" x 17" glass baking dish or shallow 3 1/2-quart casserole. Bake in preheated 350 degree oven for 45-60 minutes until lightly golden and crispy on top.