1 pound mild Italian sausagegluten free, casings removed
1medium oniondiced (2 cups)
3ribs celerydiced (2 cups)
3garlic clovesminced
4tablespoonfresh sagechopped
2tablespoonfresh thyme leaves
3cupschicken stocklow sodium
½teaspoonsalt
½teaspoonblack pepper
3eggslarge
1cupdried cranberries
Instructions
Preheat oven to 400°
Spread the cubed cornbread on a large baking sheet in a single layer.
Toast the cornbread in the center of the oven for 10-12 minutes
Remove from the oven and set aside.
In a large skillet or Dutch oven, melt the butter over medium-high heat.
Add sausage, onion, celery, garlic, sage, and thyme. Cook, breaking up sausage with a spoon, until sausage is browned and vegetables are softened, about 10 minutes.
Preheat oven to 350° Butter a 9 x 13 baking dish.
In a bowl, beat the eggs and whisk in the chicken stock.
Put the sausage mixture, the cornbread, cranberries, and salt and pepper in the buttered baking dish and stir to combine.
Pour the egg mixture over the stuffing and stir gently, spreading evenly in the pan.
Bake 40 minutes, until top is crisp and golden.
Remove from the oven and allow to cool 5 minutes before serving.
Notes
Dry it out: Don’t skip toasting the cornbread as it enhances the flavor and prevents a soggy stuffing texture. You can also leave it out to dry on a baking sheet for 24-48 hours.
Check the broth: Double-check the chicken broth (along with the other ingredients) to ensure everything is certified gluten-free.
Use fresh herbs: If possible, use fresh herbs for the most flavor-intense stuffing. Dried herbs lose their vibrance the longer they sit in your cupboard.
Check the label: Although cornmeal is naturally gluten-free, if you have celiac disease or a severe gluten allergy, ensure there is no cross-contamination in the facility where the cornmeal is produced. You can do this by checking the label for a “certified” gluten free seal, or by contacting the manufacturer