Recipe courtesy of Silvana Nardone
Save Recipe Print
Gluten-Free Raisin-Rye Cornbread Sausage Stuffing
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F. 

Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside. 

Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper. 

In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Recipe courtesy of Giada De Laurentiis

Gluten-Free Pumpkin Bread

Recipe courtesy of Shauna James Ahern

Cornbread Dressing

Recipe courtesy of Ree Drummond

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword