Gluten-Free Honey Cornbread Stuffing with Almond Flour

gluten-free cornbread

🥗Healthier: quinoa

💰Cheaper: regular cornbread

Quinoa is a high-protein alternative, while regular cornbread is less expensive but not gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option, while margarine is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is suitable for vegetarians, and water with seasoning is a budget-friendly option.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are less sweet and more tart, while raisins are a cost-effective substitute.

Prep ingredients by peeling 4 cloves of garlic and mincing them using a garlic press.

Dice 3 stalks of celery and set aside.

Dice 1/4 of an onion and set aside.

Chop 2 tablespoons of fresh parsley and set aside.

In a frying pan over medium to high heat, pour in a couple tablespoons of light olive oil.

Add 1 pound of sausage to the pan and brown it.

Once the sausage begins to brown, add the diced onions, celery, parsley, and minced garlic.

Season the mixture with 1 teaspoon of rosemary, 1 teaspoon of salt, 1 teaspoon of sage, and a few dashes of pepper, mixing well.

Cook until the celery and onions are soft and the sausage is cooked through, then turn off the heat.

Transfer the mixture to a large mixing bowl using a slotted spoon to drain excess liquid.

Prepare the cornbread by making two batches of gluten-free sweet and savory cornbread, then cool completely before slicing.

Slice the cornbread into quarters, then into thinner slices, and finally into smaller cubes, spreading them on a large baking sheet covered with parchment paper.

Dry the cornbread cubes by letting them sit out for 48 hours or by placing them in a 300°F oven for about 60 minutes until dry.

Measure out 4.5 to 5 cups of the dried cornbread cubes and add them to the mixing bowl with the sausage mixture.

Add 3 cups of cornbread cubes from a second batch to the bowl, totaling 8 cups of bread cubes.

In a microwave-safe bowl, melt 3 tablespoons of butter for 20-25 seconds.

Add 2 cups of room temperature chicken stock to the melted butter and whisk in 2 eggs until well combined.

Pour the liquid mixture over the stuffing ingredients and stir with a spatula to combine.

Spray a casserole dish with nonstick spray and transfer the stuffing mixture into it, pressing down slightly to combine.

Cover the dish with foil and bake in a 350°F oven for 40 minutes, removing the foil after 20 minutes for a golden top.

After baking, fluff the stuffing with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens