I have written before about this stuffing in other posts, but I have not actually done a dedicated post about it. This recipe is a bit involved, but it is easy. It just has a lot of steps. It’s easier if you make the cornbread the day before.
Stuffing, or dressing, depending on where you are from, is an essential part of Thanksgiving. It is also an essential part of a good old fashioned chicken dinner.
The original stuffing recipe is for a full pan of cornbread. I usually only use half of the pan, as it is only my hubby and me. You will have leftover cornbread to snack on. If you are making this for a crowd, go ahead and use the full pan. You will need 3 cups of broth if you do.
I have done a how-to video, which you can watch below.
Here is my version for half of the original recipe:
1 cup gluten free Bisquick
1 cup fine ground cornmeal
1/3 cup sugar
½ tsp salt
1 ½ tsp baking powder
1 cup milk
1/3 cup vegetable oil
Instructions for making cornbread
Mix together dry ingredients in a large bowl
Mix together wet ingredients in a large measuring cup
Pour wet ingredients into dry and mix completely, making sure that all dry ingredients are thoroughly incorporated.
Pour batter into a greased 8×8 baking pan, and bake at 400 degrees for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool, then cut into squares (this will make it easier to cube later)
Preheat oven to 350 degrees. Cut 5 pieces of cornbread into cubes and put in a single layer on a non-stick foil-lined or parchment lined baking sheet. Bake for about 10-15 minutes, or until dried out. Make sure not to burn it! It’s ok if it’s browned.
Ingredients for stuffing
6 oz ground sausage
one small onion, chopped
one small granny smith apple, peeled and chopped
2 cups chicken broth (use 3 cups if making a full pan)
one egg ( you can leave this out)
1 teaspoon ground sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon celery seed
Instructions for making stuffing
Put your bread cubes in a large mixing bowl
In a large skillet, brown sausage in one tablespoon vegetable oil until no longer pink. Remove from pan and set aside. In the same skillet, heat an additional tablespoon of vegetable oil.
Saute onion until soft. Add in the apples and saute until apples are soft. Add spices and pour over bread cubes. Mix to combine.
Mix together chicken broth and egg, and pour slowly over bread cubes, allowing chicken broth to be absorbed. This may take a few minutes. Mix until bread softens and starts to hold together
Turn into a greased casserole dish and dot with dairy free spread. Bake at 350 for about 40 minutes, stirring once to ensure entire casserole is hot.
- You can use your favorite cornbread recipe in this stuffing, but you don’t want it to be too moist.
- You can leave out the egg-I forgot it and it turned out just fine.
- I left out the celery as I don’t care for it. Celery seed will give the same flavor.
- I left out the carrot.
- You can make the cornbread the day before. You can even toast it the day before. Store in a ziplock bag in your pantry.
Don’t be without your favorite stuffing ever again!