Gluten-Free Cornbread Stuffing with Andouille Sausage

I made this recipe up just this past year for Thanksgiving. Two good friends were hosting the traditional dinner of thanks with a delicious Southwestern theme. We had a twenty-pound turkey rubbed in chili powder stuffed with onions, peppers, and tomatillos, appetizers of corn salsa and guacamole with chips, sides of this stuffing, red beans and rice, sopapillas, and flan for dessert. A friend from Arizona demanded traditional green bean casserole, so we added it to the mix. We toasted that day with home-made cilantro-lime margaritas. It was a perfect spicy feast to warm our insides while feet of snow fell outside.—Sarah

1 recipe GF cornbread (Grandma’s Unsweetened Cornbread Mix™ by the Cravings Place)
1 stick organic butter
1 large onion, chopped
2 cups celery, chopped
2 jalapenos, minced (seeded if you desire less heat)
1 quart chicken bone broth
1 pound andouille sausage, crumbled in food processor
1 teaspoon sea salt
5 eggs, beaten well

Prepare the cornbread with the options of maple syrup, butter, and chili flakes.

Preheat oven to 350°F.

Melt butter in medium fry pan over medium heat. Sauté onion, celery, and jalapenos until onions are translucent, about 7 minutes.

Crumble cornbread into a large mixing bowl. Add sautéed veggies, broth, sausage, salt, and eggs, and combine well. Pour mixture into a greased baking pan and bake until stuffing is cooked through, about 45 minutes.

Try This: For a faster version, simply add andouille sausage to cornbread batter and bake as directed on package.

Health Tip: This is a great way to have a gluten-free Thanksgiving. We have passed this on to many of our patients, because when the holidays roll around, nobody wants to feel deprived, and this is one recipe that will become a Thanksgiving tradition and will please all types of eaters.

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