Gluten Free Cornbread-Sausage Dressing

18 Nov

It’s traditional in the American south to make dressing with cornbread. This recipe has been a hit with my family and extended family from all over North America.


  • 1 recipe gluten free cornbread
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 lb breakfast sausage (check ingredients — this often contains hidden gluten)
  • 2 Tbsp chopped fresh sage
  • ¼ cup chopped fresh parsley
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • Black Pepper
  • About 2 cups gluten free chicken broth


  1. Crumble the cornbread in a very large mixing bowl. The largest pieces should be under 1” in diameter.
  2. Brown the sausage. Remove from pan and set aside on a paper-towel lined dish.
  3. In the same pan, sautee the onion and celery. Add sausage and herbs. Season to taste.
  4. Toss sausage mixture into the cornbread crumbs.
  5. Stir in enough chicken broth so that the mixture is moist throughout, but not soggy.
  6. Lightly spoon dressing into a greased 9×13 baking dish. (This is where I usually stop and refrigerate it overnight, to make the next day easy, but that isn’t necessary.)
  7. Bake uncovered at 350 for about 30 minutes or until heated through and golden-brown on top.

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