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Corn Bread Biscuit Stuffing, Gluten Free

Gluten free corn bread sausage sage biscuit stuffing, made from cornbread biscuits.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Author: Angela Roberts


  • 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
  • 1/4 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.


Notes: Prep time means active prep time.