Gluten-Free Cornbread Sausage Stuffing

Ingredients

• 3 large eggs
• 1 cup whole milk
• 1 1/2 cups gluten-free measure-for-measure baking flour
• 1 1/2 cups cornmeal (be sure it's gluten-free, I like Arrowhead Mills)
• 3 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 1 stick (1/2 cup, melted)
• 2 lbs bulk pork sausage (I use breakfast sausage)
• 1 large onion (or 2 medium , diced)
• 4 celery ribs (diced)
• 6 tablespoons unsalted butter (divided)
• 4 garlic cloves (chopped)
• 1/4 cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
• 4 large eggs
• 1 cup whole milk
• 2 cups low-sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 teaspoon salt

Instructions

1. 1

   --- For the Cornbread: ---

2. 2

   Preheat the oven to 350°F Lightly grease a 9x13-inch baking pan with cooking spray.

3. 3

   In a medium bowl, whisk together the eggs and milk until evenly combined. Set aside. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

4. 4

   Add the milk mixture and the melted butter to the dry ingredients stir smooth. Working quickly, spread the batter into the prepared pan. It is normal for the batter to puff up from the baking powder activating.

5. 5

   Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan until cool enough to handle, 20 to 30 minutes.

6. 6

   Preheat the oven to 250F. Turn out the cornbread onto a cutting board. Slice into 1-inch cubes. Line a baking sheet with a baking mat and spread the cubes on the sheet evenly. bake until lightly toasted, about 1 hour. You can start on the sausage mixture during this time. Cool the cornbread on the baking sheet, about 15 minutes.

7. 7

   --- While the cornbread toasts, make the sausage mixture... ---

8. 8

   In a large pan over medium-high heat, cook the sausage. Stir and break apart with a wooden spoon, until no longer pink, about 5-10 minutes.

9. 9

   Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook the vegetable mixture until completely softened, 10-12 minutes. Add the garlic and herbs and cook 1 minute more.

10. 10

    Whisk together the stock and cornstarch and pour into the pan. Cook for 3-5 minutes until simmering. Transfer the vegetable mixture to the bowl with the sausage and mix to combine.

11. 11

    --- Mix it all together then bake... ---

12. 12

    In another measuring cup or bowl, whisk together the eggs, milk and salt. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour over the milk/egg mixture then fold the mixture together with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit for 10 minutes, carefully stirring every 3-4 minutes.

13. 13

    Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Transfer the soaked cornbread mixture to the prepared pan. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm and enjoy!