Irresistible Gluten-Free Cornbread Stuffing with Sausage & Sage

Name: Irresistible Gluten-Free Cornbread Stuffing with Sausage & Sage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups gluten-free cornbread, cubed and dried; 1 lb gluten-free sausage, crumbled; 1 medium onion, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1/4 cup fresh sage, chopped; 2 cups gluten-free chicken broth; 2 eggs, beaten; 1/4 cup butter, melted; 1/2 tsp salt; 1/4 tsp black pepper

Author: mira belle

Published: September 19, 2025

You know that moment when the scent of sage and sausage hits your nose and suddenly it feels like the holidays? That’s exactly what this gluten-free cornbread stuffing brings to the table—every single time. I’ve been making this recipe for years, tweaking it until it was just right, because my sister (who’s gluten-free) deserves stuffing that doesn’t just “get by” but shines. The crispy edges, the herby savoriness, that perfect balance of soft and crunchy? Yeah, it’s all here. And the best part? No one will even guess it’s gluten-free. Whether it’s Thanksgiving or just a cozy Sunday dinner, this stuffing is the side dish that steals the show.

Why You’ll Love This Gluten-Free Cornbread Stuffing with Sausage & Sage

Trust me, this isn’t just any stuffing—it’s the one you’ll crave all year. Here’s why:

Bold, cozy flavors: Savory sausage, fresh sage, and caramelized onions make every bite irresistible.
No gluten, no problem: It’s so good, even gluten-lovers will ask for seconds.
Perfect texture: Crispy top, tender middle—just like Grandma’s (but better, shh).
Holiday hero: Works with turkey, ham, or even a weeknight roast chicken.
Easy to tweak: Swap in your favorite herbs or sausage—it’s foolproof.

Seriously, this stuffing might just become your new tradition.

Ingredients for Gluten-Free Cornbread Stuffing with Sausage & Sage

Here’s what you’ll need to make this unforgettable stuffing—measurements matter, but don’t stress too much! (I’ve been known to eyeball the sage when I’m feeling wild.)

4 cups gluten-free cornbread, cubed and dried – Stale is good here! Day-old cornbread soaks up flavors like a dream.
1 lb gluten-free sausage, crumbled – I use sweet Italian, but spicy works too if you like heat.
1 medium onion, diced – Yellow or white, whatever’s hanging out in your pantry.
2 celery stalks, diced – Don’t skip these—they add the best crunch.
3 cloves garlic, minced – Because everything’s better with garlic, right?
1/4 cup fresh sage, chopped – Rub the leaves between your fingers first—smells like Thanksgiving!
2 cups gluten-free chicken broth – Low-sodium lets you control the saltiness.
2 eggs, beaten – The glue that holds it all together.
1/4 cup butter, melted – Salted or unsalted, your call.
1/2 tsp salt – Adjust to taste after mixing.
1/4 tsp black pepper – Freshly cracked if you’re fancy.

Ingredient Notes & Substitutions

No sausage? Ground turkey or mushrooms work too. For dairy-free, swap butter for olive oil or vegan butter—just add an extra pinch of salt. Dried cornbread is key (spread cubes on a sheet pan overnight or toast at 300°F for 15 minutes). And if sage isn’t your thing, rosemary or thyme are lovely backups. Easy peasy!

How to Make Gluten-Free Cornbread Stuffing with Sausage & Sage

Okay, let’s get to the good part—making this stuffing come to life! Follow these steps, and you’ll have perfection in under an hour. (Promise, it’s easier than herding relatives at Thanksgiving.)

Heat things up: Preheat your oven to 350°F and grease a 9×13-inch baking dish. No fancy dish? A deep skillet works too!
Brown that sausage: In a large skillet over medium heat, cook your crumbled sausage until it’s browned and deliciously crispy—about 5-6 minutes. Scoop it out with a slotted spoon (leave those drippings—they’re flavor gold!).
Sizzle the veggies: In the same skillet, toss in the onion, celery, and garlic. Cook until they’re soft and the onion turns translucent, about 4-5 minutes. Your kitchen should smell amazing right now.
Mix it all up: In a big bowl, combine the cornbread cubes, sausage, and veggie mixture. Sprinkle in the sage and give it a gentle toss—no vigorous stirring or you’ll crush those pretty cornbread cubes.
Wet ingredients: Whisk together the broth, eggs, melted butter, salt, and pepper in a separate bowl. Pour it over the cornbread mixture and fold gently—just until everything’s moistened. It should look shaggy, not soupy.
Bake to perfection: Dump the mixture into your prepared dish and bake uncovered for 35-40 minutes. You’ll know it’s done when the top is golden and the center springs back when pressed lightly.

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Let it rest for 5 minutes before serving—patience, my friend! Those crispy edges are worth the wait.

Tips for Perfect Gluten-Free Stuffing

Want pro-level results? Here’s my cheat sheet: Dry your cornbread cubes overnight for maximum broth absorption. Cover with foil for the first 20 minutes if you prefer softer stuffing. And if it seems dry after mixing, add broth 1/4 cup at a time—better too moist than too dry!

Serving Suggestions for Gluten-Free Cornbread Stuffing

This stuffing was born to cozy up to roast turkey or glazed ham, but don’t stop there! I love it with mashed potatoes and gravy for ultimate comfort, or piled next to garlicky green beans for a lighter meal. A sprinkle of fresh sage on top makes it look fancy—but we’ll keep that our little secret.

Storing & Reheating Gluten-Free Cornbread Stuffing

Leftovers? (Lucky you!) Store cooled stuffing airtight in the fridge for up to 3 days—though mine never lasts that long. For longer storage, freeze portions in foil pans or freezer bags for a month. To reheat, I always use the oven (350°F for 15-20 minutes) because it brings back that perfect crispy top. Microwave works in a pinch, but spritz with broth first to keep it moist. Pro tip: Freeze single servings for instant holiday vibes on random Tuesdays!

Nutritional Information for Gluten-Free Cornbread Stuffing

Here’s the scoop: Nutrition will vary slightly depending on your exact ingredients and brands (I’m looking at you, sausage with extra fat content!). But per generous 1-cup serving, you’re looking at about 320 calories, 18g fat, 28g carbs, and 12g protein. Not too shabby for stuffing that tastes this indulgent!

FAQs About Gluten-Free Cornbread Stuffing with Sausage & Sage

Can I make this stuffing ahead of time?
Absolutely! Assemble everything (don’t bake yet), cover tightly, and refrigerate overnight. Add 5-10 extra minutes to the baking time since it’s going in cold. The flavors actually get better—sage and sausage need time to cozy up together!

Is this recipe dairy-free?
Almost! Just swap the butter for olive oil or your favorite vegan butter. The eggs bind everything, but you could try flax eggs if needed (though texture might change slightly). For more gluten-free recipes, check out our blog.

Help—my stuffing turned out dry!
No panic! Drizzle warm broth over the top (1/4 cup at a time), cover with foil, and pop it back in the oven for 5-10 minutes. Next time, check your cornbread cubes—over-dried ones soak up too much liquid. For tips on proper ingredient preparation, you can refer to this guide on how to make stuffing.

Can I freeze leftovers?
You bet! Freeze in portions for up to a month. Thaw overnight in the fridge, then reheat at 350°F until warmed through (about 20 minutes). The crispy edges won’t be quite the same, but the flavor’s still killer.

What if I can’t find gluten-free sausage?
Easy fix—use ground turkey or chicken seasoned with salt, pepper, and a pinch of fennel seeds (for that sausage-y vibe). Just brown it well for maximum flavor!

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Share Your Gluten-Free Cornbread Stuffing Experience

Did you make this stuffing? I’d love to hear how it turned out! Leave a comment below or tag me in your photos—nothing makes me happier than seeing your holiday tables piled high with this cozy, gluten-free goodness.