I’m coming here at the last minute to offer a gluten free stuffing that I’m proud of. First of all, I started with sage biscuits made with a combination of corn meal and gluten free flour. The biscuits are stand alone. You can make them and stop. They will be so good for a turkey sandwich with cranberry sauce. My unique Roast Turkey recipe can be found here.
However, you might be craving some old fashioned stuffing, because it’s what you grew up with. This has the taste and some texture of corn bread, but the moistness of old fashioned stuffing. I added in some Italian sausage and pine nuts for interest and added flavor. I wanted to also add in golden raisins but didn’t have any. I think that would work well.
Make Gluten Free Cornbread Biscuit Stuffing from Sage Cornbread Biscuits
You probably should start the day before making the biscuits. I made one batch of 12 biscuits the night before. I crumbled them up into chunky pieces and let them sit overnight in the oven after oven cooled down.
I took inspiration for this gluten free cornbread biscuit stuffing from this sausage apple stuffing, but to give texture to gluten free biscuits I added corn meal. The Italian sausage makes for a good bite, but you could leave this out, or you could add in some shredded chicken or shredded turkey in a good use of left overs.
Just to let you know I’ve been making some excellent gluten free biscuits and getting good feedback. Here is my fluffy gluten free biscuit and here is my newest gluten free sweet potato biscuit.
- Corn Bread Sage Biscuits (see separate recipe below)
- 1 pound loose Italian sausage
- 4 tablespoons butter
- 1 large onion, diced
- 2 cups celery, diced
- 2 eggs
- 1 teaspoon dried sage or 3 tablespoons fresh sage
- 4 tablespoons fresh parsley
- 2 cups chicken broth, heated
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup pine nuts (optional)
- 2 tablespoons golden raisins (optional)
- Make gluten free biscuits. Crumble into bite sized pieces. Allow to sit overnight. You can also speed this process by putting the crumbled pieces into a low oven of 300 degrees for a few minutes.
- Allow to cool.
- Crumble and cook sausage in a medium frying pan. Drain. Set aside.
- Melt butter in a dutch oven or frying pan.
- Add onions, celery and cook until softened.
- Beat eggs and add to bread. Mix.
- Add sausage into bread.
- Add herbs.
- Add bread stuffing in dutch oven or frying pan with celery and onions.
- Heat broth, but allow to cool to warm.
- Season with salt and pepper to taste.
- Refrigerate overnight or for several hours, if you have time.
- Take out an hour in advance before baking or add more baking time.
- Put into a baking dish or 10 inch cast iron frying pan.
- Bake for 25-35 minutes at 375.
Here is the Gluten Free Biscuit Recipe
- 1 cup gluten free flour order here
- 1 cup gluten free yellow corn meal order here
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh sage or ½ teaspoon dried sage
- 6 tablespoons butter, cut into small cubes
- 1 cup buttermilk
- Tools Needed
- Biscuit Cutter (order here)
- Whisk (order here)
- Measuring Cups (order here)
- Chill butter in freezer for 15 minutes.
- Mix together, corn meal, flour, salt, baking powder, sage, black pepper.
- Add in cold butter, using pastry cutter or hands.
- Add egg to buttermilk.
- Add this to the dry ingredients.
- Stir with a wooden spoon to bring together.
- Pat into a round disc.
- Cut or drop biscuits. It doesn't matter how pretty they are; you're going to crumble them later.
- Bake for 15 minutes at 450 degrees.