GLUTEN FREE CORN BREAD STUFFING RECIPES
GLUTEN-FREE CORNBREAD STUFFING RECIPE | EATINGWELL
Sage and sausage add a burst of flavor to this healthy side dish. Plus, you'll omit a couple dishes from Thanksgiving cleanup--this gluten-free dressing recipe uses just one skillet.
Provided by Devon O'Brien
Categories Gluten-Free Thanksgiving Side Dish Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F.
- Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
- Increase oven temperature to 350 degrees F.
- Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
- Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
- Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.
Nutrition Facts : Calories 147 calories, CarbohydrateContent 16.9 g, CholesterolContent 27 mg, FatContent 5.8 g, FiberContent 1.7 g, ProteinContent 8 g, SaturatedFatContent 2.7 g, SodiumContent 330.7 mg, SugarContent 3.1 g
GLUTEN-FREE CORNBREAD STUFFING RECIPE | EATINGWELL
Sage and sausage add a burst of flavor to this healthy side dish. Plus, you'll omit a couple dishes from Thanksgiving cleanup--this gluten-free dressing recipe uses just one skillet.
Provided by Devon O'Brien
Categories Gluten-Free Thanksgiving Side Dish Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees F.
- Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
- Increase oven temperature to 350 degrees F.
- Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
- Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
- Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.
Nutrition Facts : Calories 147 calories, CarbohydrateContent 16.9 g, CholesterolContent 27 mg, FatContent 5.8 g, FiberContent 1.7 g, ProteinContent 8 g, SaturatedFatContent 2.7 g, SodiumContent 330.7 mg, SugarContent 3.1 g
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