Ultimate Cornbread Stuffing
Sausage, cream cheese, and fresh veggies combine with gluten-free cornbread and crackers for the most decadent stuffing ever! Stuff this dressing inside your bird or bake in a casserole.
Ingredients
- 4 tbsp butter, divided
- 1 lb. raw breakfast or sweet Italian sausage, casings removed
- 1 onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 tbsp fresh sage, chopped
- 1 pinch nutmeg
- 8 oz. softened cream cheese
- 1 batch cornbread, prepared per package directions, crumbled
- 1 box gluten-free crackers, blitzed into crumbs
- 3 large eggs
- 2 cups turkey broth
- 2 tsp salt
- 1 tsp pepper
Instructions
- Begin by melting 2 tablespoons of the butter in a large skillet over medium heat.
- Add the sausage to the pan, breaking it up with a wooden spoon. Allow to brown and cook all the way through, stirring frequently.
- Next, add the onions, carrots, and celery to the pan and cook, stirring frequently, until the veggies start to soften, about 8 minutes. Turn down the heat if the vegetables are browning too quickly.
- Once the onions start to become translucent, add the fresh sage, nutmeg and cream cheese. Remove the skillet from the heat and stir to combine the cream cheese with the meat. Set it aside.
- Preheat the oven to 350 degrees F.
- Crumble your cornbread with your hands and add it to a bowl. Also, add the cracker crumbs.
- Whisk the eggs in a large bowl, breaking up the yolks. Add the turkey broth and mix until everything is homogenous. Season with salt and pepper.
- Combine the cooked sausage, vegetables, and the cream cheese mixture with the cornbread. Mix until everything is moistened and combined
- Place in a buttered or greased casserole dish.
- Melt the remaining 2 tablespoons of butter. Pour over the top of the stuffing.
- Bake in a preheated oven for 60 minutes or until the top is browned and the stuffing is set.
- Allow to cool 5-10 minutes before serving.
Notes
*Alternatively, you can stuff this dressing inside your bird and bake as per the size of your turkey.
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