Gluten Free Cornbread Stuffing with Sausage

Ingredients

• 5 tablespoons butter (divided)
• 1 1/2 cups gluten free cornmeal
• 1/2 cup gluten free 1-to-1 flour blend (with xantham gum)
• 1 teaspoon kosher salt
• 3 teaspoons baking powder
• 1 1/4 cups buttermilk
• 3 large eggs
• 3 Tablespoons honey
• 1 recipe gluten free cornbread (above)
• 6 tablespoons butter (divided)
• 3/4 cups celery (sliced (about 2-3 stalks))
• 1 cup yellow onion (diced (1 medium sized onion))
• 1 cup granny smith apple (diced (1 large apple))
• 1 pound sweet Italian sausage
• 1 teaspoon Kosher salt
• 2 teaspoons fresh chopped sage leaves
• 1 teaspoon fresh chopped rosemary
• 1/2 teaspoon fresh thyme
• 1 Tablespoon fresh chopped parsley
• 2 eggs
• 2 1/2 cups gluten free chicken broth

Instructions

1. 1

   --- For the cornbread: ---

2. 2

   Preheat the oven to 400 degrees F. Place an 8 inch round cast iron skillet in the oven to preheat.

3. 3

   Melt 4 Tablespoons butter in a microwave safe container. Set aside to cool before adding to the batter.

4. 4

   Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.

5. 5

   Crack eggs into a medium sized bowl, then whisk until frothy.

6. 6

   Add buttermilk, melted butter, and honey to the eggs. Whisk together to combine.

7. 7

   Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.

8. 8

   Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.

9. 9

   Bake for 20-22 minutes or until the top springs back when gently pressed.

10. 10

    Remove from the oven and cool completely. Cut cooled cornbread into cubes and lay out on a baking sheet to dry overnight.

11. 11

    --- For the stuffing: ---

12. 12

    Preheat the oven to 350F degrees. Grease or butter a 9x13 casserole dish.

13. 13

    Melt 4 tablespoons butter in a microwave safe dish. Set aside to cool while you prepare the remaining ingredients.

14. 14

    Combine the celery, onion, apple, salt, sage, rosemary, thyme, and parsley in a large bowl. Set aside.

15. 15

    Brown the Italian sausage in a large nonstick skillet over medium heat.

16. 16

    Remove the sausage from the pan and set aside. Leave the fat from the sausage in the pan to saute the vegetables. Add 2 tablespoons of butter to the fat in the pan.

17. 17

    Add the celery mix to the warm pan with the fat. Cook over medium heat until softened, about 10 minutes.

18. 18

    Combine the cooked vegetables, sausage and cornbread chunks together. Stir gently so as to keep the cornbread chunks intact. Spread the cornbread mixture into your prepared casserole dish.

19. 19

    In a medium sized bowl, combine the eggs, chicken broth and remaining 4 Tablespoons of melted butter. Whisk together until smooth. Pour over the cornbread mixture in the casserole dish. Do not stir.

20. 20

    Bake for 30 minutes uncovered, then cover with foil and bake an additional 30 minutes.