Gluten-Free Raisin-Rye Cornbread Sausage Stuffing

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: 10 to 12 servings
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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


  1. 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. 
  2. Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside. 
  3. 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. 
  4. 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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