Roast Turkey at Christmas just wouldn’t be the same without the stuffing, gluten-free, of course!. In fact, I reckon this cornbread sausage stuffing is the best part of the whole Christmas dinner, but so is the gravy, roast potatoes, cranberry sauce, medley of vegetables….

Where did I source the recipe?

When I first started making Christmas dinners, my cookery bible was The Silver Palate, a great New York cookbook that published the perfect recipe for cornbread sausage stuffing. 25 years later, I still make their stuffing recipe every Christmas but using gluten-free ingredients and some extra seasoning.

Essential ingredients needed for this recipe:

Besides the usual ingredients of butter, dried herbs, salt & pepper, the essential ingredients needed may seem like a long list, but this cornbread stuffing needs these quintessential ingredients to make the very best stuffing that you will never forget!

A few tips:
  • I use a big wok to cook down the onions and caramelise the apples. Don’t reduce the cooking time. It needs this time to cook down the onions and caramelise the apples beautifully.
  • Once the sausage is no longer pink, the stuffing is ready. Don’t overcook it. Remember it will cook more in the oven.
  • Try to make the stuffing one day before actually stuffing your turkey as the flavours will develop more and it is one less thing to do on Christmas Eve or day.
  • Alternatively, you could make it in advance and freeze it until you need it.
  • Bake the cornbread and sandwich bread in advance. Break them into pieces and freeze until needed.
  • Should you have leftover stuffing after stuffing your turkey, add a lightly beaten egg to the stuffing, mix well and fill a heatproof dish, pressing down with the back of a spoon. Add several butter pieces on top. Cover with foil and place in a Bain Marie (larger tray of hot water). Bake this dish for 30 minutes at 180°C/350°F.

Hope you enjoy your Christmas lunch or dinner using this stuffing as much as I do!

Gluten-Free Cornbread Sausage Stuffing

Ingredients:
  • 60g butter
  • 3 yellow onions, chopped finely
  • 3 red apples, unpeeled, cored and cut in chunks
  • 500g gluten-free sausages or sausage meat, crumbled
  • 280g homemade gluten-free cornbread, crumbled (about 4 slices)
  • 60g store-bought or homemade gluten-free white sandwich bread, crumbled (about 2-3 slices)
  • 75g dried cranberries, soaked in rum or apple juice for 30 minutes
  • 3 teaspoons fresh thyme leaves, stripped from the stem
  • 3 teaspoons fresh sage leaves, chopped finely
  • 6 tablespoons fresh parsley, chopped finely
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander powder
  • 1 teaspoon nutmeg powder
  • 100g pecans, halved
  • 1 teaspoon salt (add less if your sausages are salty)
  • 2 teaspoons black pepper, freshly ground

Step-by-Step Instructions

  • Soaking dried cranberries: 30 minutes
  • Preparation time: 1 hour 
  • Cooking time: From 30 minutes (as a side dish) or several hours (as a turkey stuffing)

1. Melt half the butter gently and fry the onions slowly, covered for 20 minutes, stirring from time to time.

2. Add the remainder of the butter and add the apple pieces, increasing the heat to high to caramelise the apples slightly. Allow the apples to caramelise one side before stirring and repeat until all the sides are done.

3. Remove the sausage meat from their sausage cases, if using fresh sausages.

4. Add the sausage meat to the pan and stir constantly for 10 minutes, scrapping the bottom of the pan to avoid sticking.

5. Add the cornbread, sandwich bread, soaked cranberries (without the soaking liquid), fresh & dried herbs, spices and pecans.

6. Season with loads of black pepper and continue cooking over medium heat for 5 minutes, stirring often.

7. Take off the heat.
8. Taste before adding the salt. You may not need to add any salt if your sausages are salty.
9. Allow to cool completely before transferring to a storage container or stuffing your whole turkey.
  • Makes enough stuffing for a large whole turkey
  • Chills for 3 days
  • Suitable to freeze for 6 month
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