Name: Gluten-Free Cornbread Dressing with Sausage, Cranberries, and Pecans Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1 recipe cornbread, cubed into 1-inch cubes; 1 (1 pound) package hot or mild Italian sausage, casing removed if applicable; ½ yellow onion, diced; 2 ribs celery, chopped; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 1 teaspoon dried nutmeg; 1 teaspoon dried ground sage; 1 teaspoon salt, more or less to taste; ½ teaspoon ground black pepper; ½ cup dried cranberries; ½ cup roughly chopped pecans or pecan pieces; 1 large egg, beaten; ¼ cup unsalted butter, melted; ½ cup chicken broth

Ingredients

1 recipe cornbread, cubed into 1-inch cubes

1 (1 pound) package hot or mild Italian sausage links, removed if applicable

½ yellow onion, diced

2 ribs celery, chopped

2 teaspoons dried rosemary

2 teaspoons dried thyme

1 teaspoon dried nutmeg

1 teaspoon dried ground sage

1 teaspoon salt, more or less to taste

½ teaspoon ground black pepper

½ cup dried cranberries

½ cup roughly chopped pecans or pecan pieces

1 large egg, beaten

¼ cup unsalted butter, melted

½ cup chicken broth

Instructions

Step 1: Make the cornbread at least 24 hours in advance, baking it in a 9×13 inch pan. Cube the cornbread into 1-inch pieces and store uncovered.

Step 2: Preheat the oven to 300°F (150°C). Spread the cornbread cubes on an unlined 9×13 inch rimmed baking sheet and bake for 20 minutes, stirring gently halfway through. Set aside to cool.

Step 3: Increase the oven temperature to 375°F (190°C) and grease a 9×13 inch baking pan with cooking spray. Set aside.

Step 4: Heat a large non-stick pan over medium heat. Cook the sausage, onion, celery, rosemary, thyme, nutmeg, sage, salt, and pepper together until the sausage is cooked through and the vegetables are tender, breaking up the sausage as it cooks.

Step 5: Remove from heat and stir in the dried cranberries and pecans. Set aside.

Step 6: In a small bowl, whisk together the beaten egg, melted butter, and chicken broth. Set aside.

Step 7: Combine the sausage mixture and toasted cornbread cubes in a large bowl. Pour the egg mixture over and gently fold everything together. Avoid over-mixing to keep some cornbread cubes intact.

Step 8: Pour the mixture into the prepared baking pan. Bake in the preheated oven for 20-30 minutes, or until warmed through. Serve and enjoy!

Tips & Variations

For added moisture and flavor, you can stir in an extra ¼ cup of chicken broth before baking if the mixture seems dry.

Use turkey sausage as a leaner substitute to reduce fat content.

Add chopped fresh herbs like parsley or sage for a fresher flavor profile.

If you prefer a vegetarian version, omit the sausage and increase the amount of vegetables and spices.

For a nut-free option, omit pecans and add extra dried cranberries or sunflower seeds.

FAQs

Can I use store-bought cornbread instead of homemade?

Yes, you can use store-bought cornbread, but homemade cornbread tends to have a better texture and flavor for this recipe. Make sure it’s slightly dry or toast the cubes before mixing to avoid sogginess.

Is this recipe truly gluten-free?

Yes, this cornbread dressing is gluten-free as long as you use gluten-free cornbread and verify that all other ingredients, such as chicken broth and sausage, are certified gluten-free.