Cornbread Dressing Gluten-Free Recipe
Sweet and savory, this gluten free cornbread dressing features sausage, hard-boiled eggs, and crunchy pecans. It’s a tasty, fluffy GF iteration of the traditional dressing from the family of our friend Tara Brooke (featured in our Fall 2017 issue of GFF Magazine) and a perfect addition to any holiday table.
Cornbread Dressing Gluten-Free Recipe
Note: This recipe calls for GF cornbread made from a mix and left out the night before to dry out, as well as hard-boiled eggs, so plan accordingly.
Servings 8
Ingredients
- 1 (8 by 8-inch) gluten-free sweet cornbread, made from a mix (we like Krusteaz brand) the night before
- 1 pound ground sweet Italian sausage
- 2 tablespoons olive oil, plus more for greasing
- 2 cups diced celery (from about 1/2 bunch celery)
- cups diced yellow onions (from about 2 medium) onions
- Kosher salt
- 1 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 2 hard-boiled eggs, peeled and chopped
- 1-1/2 cups chopped pecans
- 1/2 cup low-sodium beef broth
Instructions
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The night before serving, crumble the prepared cornbread and leave out, uncovered, overnight.
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In a large saute pan over medium heat, cook the sausage, occasionally stirring and breaking it up, until fully cooked, 10 to 15 minutes. Transfer the sausage to a bowl to cool, leaving the sausage grease in the pan.
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Preheat the oven to 375°F. Return the pan to medium heat, add the 2 tablespoons olive oil, celery, onions, and 1/2 teaspoon salt, and cook, stirring occasionally, until translucent but not browned, about 20 minutes. Add the mixture to the sausage, add the basil, thyme, and oregano, and stir to combine.
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In a large bowl, combine the crumbled cornbread, hard-boiled eggs, pecans, and sausage mixture. Stir to combine, then mix in the beef broth.
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Grease a 9 by 13-inch casserole dish with olive oil. Transfer the dressing to the pan, leaving it fluffy (do not compress). Cover the pan with aluminum foil and bake for 20 minutes.
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Remove the foil and cook 10 minutes longer. Serve.
Photography Craig Lee
