Sausage and Apple Cornbread Stuffing {gluten-free}
Yields: 12-14 as a side
  • 1 gluten-free buttermilk skillet cornbread, chopped into 1-inch squares (I bake the cornbread 2 days ahead of time and leave it on the counter to dry out).
  • 8 slices gluten-free whole grain or white bread, chopped into ½" squares
  • 1 pound pork sausage
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 4 celery ribs, diced
  • 2 fuji apples, core removed and chopped
  • 2 teaspoons fresh marjoram, minced (or ¾ teaspoon dried marjoram)
  • 2 teaspoons fresh thyme leaves, minced (or ¾ teaspoon dried thyme)
  • 2 tablespoons fresh sage leaves, minced (or 2 teaspoons dried sage)
  • ¼ teaspoon dried rosemary
  • Pinch dried nutmeg
  • 3 to 3½ cups low-sodium chicken broth
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground pepper, plus more to taste
  1. Preheat the oven to 300°F.
  2. Spread the cornbread and chopped white bread evenly over 2 baking sheets and toast for 10-15 minutes, or until crispy and lightly browned, tossing every 5 minutes (if using a dark coated baking sheet, toasting time will be only around 5 minutes). When the bread is toasted, remove it from the oven and increase the temperature to 375°F.
  3. In a large skillet over medium-high heat, brown the sausage, breaking it into bite-sized pieces with a wooden spoon as it cooks. Transfer to a large mixing bowl.
  4. In the same pan, melt the butter (if you have a lot of sausage grease, you might not need butter - I had almost none). Add the onions and celery and cook until the onions begin to sweat, about 4 minutes. Add the apples and cook for another 2 minutes. Transfer to the same mixing bowl with the sausage.
  5. Toss the sausage and vegetables with the marjoram, thyme, sage, rosemary, nutmeg, and toasted cornbread and bread.
  6. Pour in 3 cups of the chicken broth and toss to coat. Let it sit for 2-3 minutes and toss again. If it's still dry, add up to ½ cup more chicken broth, slowly. You want it to be moist, but not soggy.
  7. Season with salt and pepper to taste.
  8. Transfer to a large baking dish (usually I bake mine in two 9x13 glass baking dishes). Bake at 375°F for 20-30 minutes, until the top begins to get crispy and brown. For a bit of extra crisp, put it under the broiler for 3 minutes.
This makes a big batch of stuffing since we usually have the whole family together for Thanksgiving. It's our favorite dish and it keeps well as leftovers, so even when it's just a few of us, we always want the leftovers!
Recipe by Snixy Kitchen at