No matter what you’re serving for the main course, this side dish is sure to be the star of the show. While it’s a great accompaniment to your Thanksgiving turkey dinner, gluten-free sausage stuffing can complement almost any meal. Plus, you can pair the leftovers with eggs the next morning for an easy breakfast! (And if you have enough food left to feed an army, check out more ways to use those Thanksgiving leftovers.)
Corn Bread
1 pkg. corn bread mix
1-1/2 cups creamed corn
2 eggs
1/2 cup melted butter
Coconut oil spray
Stuffing
1 batch corn bread
1 lb. hot Italian pork sausage
1/2 yellow onion, diced
1 green pepper, diced
2 tsp. dried rosemary
1 tsp. dried sage
1 tsp. sea salt
1/2 tsp. ground black pepper
1/2 cup chicken broth
1 egg
1/4 cup unsalted butter, melted
Directions
- To make cornbread, preheat oven to 375 degrees F. In medium bowl, mix together all ingredients; pour mixture into greased 9” x 9” baking pan. Bake for 25 minutes, or until golden brown. Set aside for 24 hours.
- Preheat oven to 375 degrees F. Heat large non-stick pan or skillet over medium heat. Cook sausage, onion, pepper, celery and spices until pork is cooked through and vegetables are tender. Remove pan from heat.
- In bowl, whisk egg and incorporate butter and chicken broth.
- In greased 9” x 13” pan, gently combine sausage mixture, crumbled corn bread and egg mixture. Bake for 20 to 30 minutes, or until warmed through.
