Gluten-Free Andouille Sausage Stuffing

When making this dish, make sure you keep the ingredients gluten-free. Check the labels of the sausages and stock to make sure no wheat products inadvertently made it into the ingredient lists.


This hearty stuffing is the perfect addition to your Thanksgiving feast. Serve alongside our other gluten-free Thanksgiving recipes like Sweet Potato Soufflé and Garlic Green Beans.

Ingredients
  • For the gluten-free cornbread:
  • 1 3/4 cup cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 tablespoon sugar
  • 2 cups milk
  • 2 tablespoons melted butter
  • For the stuffing:
  • 2 tablespoons (1/4 stick) butter
  • 1 pound andouille sausages, cut into 1/3-inch pieces
  • 1 12-ounce package breakfast-style sage bulk sausage
  • 3 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped red bell peppers
  • 1 cup chopped green onions
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon dried rubbed sage
  • 1 recipe gluten-free cornmeal cornbread, cubed
  • 1 cups (about) combination of chicken broth and ham stock
Directions

To make the cornbread, pre-heat oven to 450 degrees and prepare an 8x8 baking dish. Combine cornmeal, baking powder and salt in a small bowl. In a large bowl, whisk together eggs, sugar, milk and butter. Pour the dry ingredients slowly into the wet and stir until just combined. Let sit for 5 minutes so the cornmeal has a chance to soak up some of the liquid.

Pour mixture into the prepared baking dish and bake for 20-25 minutes, or until a toothpick comes out clean. Make sure to let cool before cutting. This is best made the day before you make your stuffing so everything has a chance to set up.

To make the stuffing, melt butter in heavy large cast-iron skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up the bulk sausage, about 5 minutes.

Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead.) Stir cubed cornbread into sausage mixture. Season with salt and pepper as needed.

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Add enough broth/stock to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)

Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

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