Gluten-Free Raisin-Rye Cornbread Sausage Stuffing

Total Time:
1 hr 35 min
20 min
1 hr 15 min

10 to 12 servings

  • 1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed
  • 1/2 pound store-bought or homemade gluten-free cornbread, cubed
  • 1 pound sweet Italian sausage meat, casings discarded
  • 1/2 cup (1 stick) unsalted butter, plus additional for greasing
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 8 ounces fresh mushrooms, sliced
  • Salt and pepper
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 large eggs, at room temperature
  • 1/2 cup golden raisins
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons caraway seeds
  • 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.

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