Gluten Free Cornbread Stuffing

Adapted from a recipe by Beth Hillson of Living Without Magazine

6-7 cups gluten-free cornbread, cut into ½-inch cubes

4 links gluten-free sausage (pork, turkey, chicken), pierced with a fork and simmered in hot water for ten minutes

4 tablespoons olive oil

1 large onion, diced

2-3 carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

1 apple, peeled and diced

2 (14-ounce) cans gluten-free chicken broth

Salt and pepper, to taste

1. Preheat oven to 350 degrees. Lightly oil a 9x13-inch pan.
2. Spread cornbread cubes on a baking sheet and toast in oven for about 10 minutes or until edges are dry.
3. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
4. Heat olive oil in pan and sauté onion, carrots and celery for 2 to 3 minutes or until vegetables are soft.
5. Add garlic, apple pieces and crumbled sausage and sauté another 2 minutes or until apples are soft.
6. Add toasted cornbread cubes and toss to coat with mixture.
7. Pour broth over mixture. Add seasonings as desired.
8. Pack stuffing loosely into prepared pan. Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil. This dressing can also be stuffed loosely into a 12- to 14-pound turkey. Follow baking times that come with the turkey.

Notes: Bob’s Red Mill Cornbread Mix makes about 13 cups of cubes. To make the cornbread, I used 1 egg and replaced 1 egg with 1T ground flax mixed with 3T hot water; used almond milk instead of cow’s milk, and oil instead of melted butter. Note that Bob’s Cornbread is quite sweet.

I used Amylu Cranberry & Cognac Chicken Sausage. Too much sausage stuck to the casing after it was simmered so I just thin-sliced the sausages diagonally after cooking them in hot water.