Country Sausage & Cornbread Stuffing
- 1 batch cornbread (see here)
- 1 pound country-style sausage
- ¾ cup unsalted butter or dairy-free butter substitute, divided use
- 1 medium bunch of celery, chopped
- 2 medium onions, chopped
- 3 small leeks, cleaned and sliced
- 1-2 cups gluten-free chicken stock
- 2 large eggs, beaten
- 1½ tablespoons poultry seasoning
- 2 big pinches kosher salt
- 1 big pinch freshly ground black pepper
- Cut the cooled cornbread into 1 inch squares.
- Dry out overnight, or dry out in a warm (250ºF) oven for 30-40 minutes.
- Place into a very large mixing bowl.
- Cook the sausage in a large skillet over medium heat until fully cooked and crumbled.
- Pour off the fat and add ½ cup butter.
- Add the chopped celery, onions, and leeks.
- Cook until the vegetables are soft and translucent but not browned, about 10 minutes.
- Pour the vegetable sausage mixture over the cornbread.
- Mix well.
- Stir in the eggs, poultry seasoning, salt, and pepper.
- Add enough chicken stock to moisten well without making mushy.
- The amount used will depend on the dryness of the cornbread.
- Stuff the turkey and put the rest into a buttered casserole dish.
- Pour a bit more stock over the casserole and dot the top with the remaining butter that has been cut into small pieces.
- Cook the stuffing in the casserole dish, uncovered, at 350ºF for about 30 minutes while the turkey rests.
Makes enough stuffing for one 18-20 pound bird with an extra casserole dish.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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