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    Home / Recipes / Recipes / Dairy Free

    Cornbread and Sausage Stuffing

    Nov 11, 2010 · Leave a Comment

    Cornbread and Sausage Stuffing
    Dairy FreeSide Dishes

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    Ingredients

  • 1 pound fresh Gluten Free pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 ½ cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared Gluten Free cornbread, cut into ¾-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups low-sodium Gluten Free chicken broth
  • Directions

  • Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  • To pan, add onion, celery, and ¼ cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  • Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour ½ cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to ½ cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
  • Recipe Conversion of original by Martha Stewart

    « Essence (Emeril's Creole Seasoning)
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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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