As an alternative, make this traditional cornbread stuffing with gluten-free or dairy-free cornbread and use gluten-free chicken broth.
Ingredients
Method
Cut cornbread into 1-inch cubes, place on a large baking sheet to dry out for several hours or overnight.
Place in a large mixing bowl. Set aside.
Preheat the oven to 350°F.
In a large skillet, heat butter or oil over medium low heat.
Add onions, celery and carrots and cook, stirring frequently, until soft but not brown.
Add sausage (if using) and cook until sausage is fully cooked through.
Stir in thyme, sage, salt and pepper.
Add sausage mixture to cornbread and toss to blend.
Slowly pour in stock and toss to moisten.
Spread stuffing in a buttered or oiled 9x13-inch baking dish.
Cover and bake 20 minutes.
Uncover and bake an additional 20 minutes or until top is crisp and golden.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.