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Best Savory Gluten-Free Cornbread Stuffing with Apples & Sausage

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This savory gluten-free cornbread stuffing features crispy edges, tender apples, and juicy sausage for a perfect balance of sweet and savory. It’s a make-ahead friendly side dish that works for Thanksgiving, Friendsgiving, or any cozy fall meal.

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 Baking Flour recommended)
  • 1 cup yellow cornmeal (medium grind)
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes)
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1 pound breakfast sausage (mild or sage, bulk)
  • ½ pound sweet Italian sausage, casings removed
  • 2 medium apples, peeled and diced into ½-inch cubes (Honeycrisp or Granny Smith)
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • ½ teaspoon salt (plus more to taste)
  • 2 cups low-sodium chicken broth (vegetable broth works too)
  • 2 large eggs, beaten
  • ¼ cup unsalted butter, plus more for greasing the dish

Instructions

  1. Make the cornbread: Preheat oven to 400°F (200°C). Grease a 9×9-inch baking pan or 10-inch cast iron skillet with butter.
  2. In a medium bowl, whisk together gluten-free flour, cornmeal, baking powder, salt, and sugar.
  3. In a separate small bowl, whisk eggs, buttermilk, and melted butter until combined.
  4. Pour wet ingredients into dry and stir until just combined (a few lumps are fine).
  5. Pour batter into prepared pan and spread evenly. Bake for 18–22 minutes until edges are golden and a toothpick inserted in center comes out clean.
  6. Let cornbread cool completely, then cut into ½-inch cubes and spread on a baking sheet. Leave out overnight to dry, or bake at 300°F (150°C) for 15–20 minutes if short on time.
  7. Cook the sausage and vegetables: In a large skillet or Dutch oven over medium-high heat, cook breakfast sausage and Italian sausage, breaking it up, until no longer pink (6–8 minutes).
  8. Use a slotted spoon to transfer sausage to a large bowl, leaving about 2 tablespoons of rendered fat in the skillet.
  9. Add diced apples to the skillet and cook over medium heat for 3–4 minutes until softened and caramelized. Transfer to bowl with sausage.
  10. Add butter to the skillet. Once melted, add onion and celery. Cook for 5–6 minutes until translucent and starting to brown.
  11. Add garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  12. Pour vegetable mixture into bowl with sausage and apples. Stir to combine.
  13. Assemble the stuffing: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
  14. In the large bowl, add dried cornbread cubes to the sausage and vegetable mixture. Toss gently to distribute.
  15. In a small bowl, whisk beaten eggs into chicken broth.
  16. Pour broth mixture over cornbread mixture. Fold together until cornbread cubes are evenly moistened (don’t overmix).
  17. Transfer mixture to prepared baking dish and spread into an even layer.
  18. Bake: Cover dish with aluminum foil and bake for 30 minutes.
  19. Remove foil and bake for an additional 20–25 minutes until top is golden brown and edges are crispy.
  20. Let stuffing rest for 5–10 minutes before serving.

Notes

Dry the cornbread cubes thoroughly to prevent mushiness. Caramelize apples separately for best texture. Season in layers for depth of flavor. Use low-sodium broth to control saltiness. Let stuffing rest before serving for best texture.

Nutrition

Keywords: gluten-free stuffing, cornbread stuffing, apple sausage stuffing, Thanksgiving stuffing, gluten-free side dish, savory stuffing

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