The Heart of the Table
Hello, my dear. Come sit a spell. Let’s talk about holiday tables. Every family has that one dish. The one everyone waits for. For many, it’s the stuffing. Or dressing, as some call it. It’s the cozy heart of the meal.
My version is a bit special. It’s gluten-free, but full of love. It starts with golden cornbread. I still laugh at that. My grandson once asked if it was cake. He wasn’t wrong! Good cornbread should be almost that good.
A Little Story for You
I learned this recipe from my friend, Marisol. She couldn’t eat wheat. One year, she brought her own little dish to our feast. I felt so bad. The next year, I made this for everyone. Her smile was worth every step.
That’s why this matters. Food should bring us together. It should make everyone feel welcome. No one should feel left out at the table. Does your family have a dish that makes everyone feel included?
Building the Flavor
Let’s start with the cornbread. It’s simple. You mix the dry things. Then you mix the wet things. Combine them gently. The smell in your kitchen will be wonderful. Doesn’t that smell amazing?
While it cools, cook the sausage. Use a good pan. Let the onions and celery soften in that tasty fat. Now, the herbs! Fresh thyme and sage are magic. Fun fact: Sage is for wisdom. Thyme is for courage. We could all use both!
The Secret to Perfect Texture
Here is the important part. Be gentle. Cut the cornbread into nice pieces. Pour the warm, herby broth over everything. Stir it like you’re tucking a child into bed. You don’t want mush.
Then, let it sit. The cornbread drinks up all that flavor. This wait is key. That’s why this matters. Good food needs a little patience. Rushing never made anything taste better. Do you find it hard to wait when something smells so good?
Making It Your Own
This recipe is a friend. You can walk with it. Try different sausages. Add some chopped apples for sweetness. Or chestnuts for a crunch. Make it sing your family’s song.
Bake it until the top is golden and crisp. Let it rest before serving. The flavors need to settle and hug each other. I always make a double batch. Leftovers are a happy problem. What is your favorite thing to add to stuffing?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cornmeal | 10 oz (2 cups / 283g) | For the cornbread |
| Tapioca flour | 4 oz (1 cup / 113g) | For the cornbread |
| Baking powder | 1 tablespoon | For the cornbread |
| Baking soda | ¾ teaspoon | For the cornbread |
| Salt | ¼ teaspoon | For the cornbread |
| Large eggs | 4 | For the cornbread |
| Whole milk | 1 cup | For the cornbread |
| Unsalted butter, melted | 3 tablespoons | For the cornbread |
| Unsalted butter | 6 tablespoons | For the stuffing |
| Bulk pork sausage | 1 pound | For the stuffing |
| Onions, chopped fine | 2 | For the stuffing |
| Celery ribs, chopped fine | 2 | For the stuffing |
| Fresh thyme, minced | 2 tablespoons | For the stuffing |
| Fresh sage, minced | 2 tablespoons | For the stuffing |
| Garlic cloves, minced | 2 | For the stuffing |
| Chicken broth | 3 cups | For the stuffing |
| Half-and-half | 1 cup | For the stuffing |
| Pepper | 1 teaspoon | For the stuffing |
| Cornstarch | 2 tablespoons | For the stuffing |
| Vegetable oil spray | As needed | For preparation |
| Parchment paper | As needed | For preparation |
Instructions
Step 1: First, make your golden cornbread. Heat your oven to 350 degrees. Line a baking sheet with parchment and spray it. Whisk your dry ingredients in a big bowl. In another bowl, whisk the eggs and milk together. Stir it all into the flour mix, then add the melted butter. (A tip: Don’t over-mix the batter. A few lumps are just fine!) Spread the batter on your pan. Bake for about 20 minutes until it’s golden. Let it cool completely on a rack.
Step 2: Now, cut the cooled cornbread into little cubes. Turn your oven up to 400 degrees. Grab your big baking dish and give it a spray. This next part makes the whole house smell like a holiday. I still laugh at that. My dog always sits right by the oven.
Step 3: Let’s cook the sausage. Melt butter in a big pot. Add the sausage and break it up as it cooks. It takes about 5 minutes. When it’s no longer pink, scoop it into a huge bowl. Leave that tasty fat in the pot. What’s your favorite part of holiday cooking? Share below!
Step 4: Cook the onions and celery in that sausage fat. They’ll get soft and sweet. Then stir in the thyme, sage, and garlic. Doesn’t that smell amazing? Cook for just 30 seconds. Now, pour in most of the broth and the half-and-half. Add the pepper and let it simmer.
Step 5: Whisk the cornstarch with the last bit of broth. Slowly whisk this into your simmering pot. Let it cook and thicken for about 10 minutes. (A hard-learned tip: Go slow with the cornstarch mix to avoid lumps!) Pour this wonderful liquid over the cornbread and sausage. Stir it all gently so the bread doesn’t mush.
Step 6: Let the mixture sit for 15 minutes. It will drink up all that broth. Then put it in your baking dish. Bake for 40 minutes until the top is golden and crisp. Let it rest for 10 minutes before serving. It’s worth the wait, I promise.
Creative Twists
This recipe is like a dear friend. You can dress it up for different occasions. Try adding a cup of chopped apples for a sweet little surprise. Add chopped apples for a sweet crunch. My grandson loves when I mix in a handful of dried cranberries. Stir in dried cranberries for a tart pop. For a bit of earthy flavor, use mushrooms instead of sausage. Swap sausage for sautéed mushrooms. Which one would you try first? Comment below!
Serving & Pairing Ideas
This dressing is the star of the table. I love it with simple roasted chicken and green beans. A spoonful of tart cranberry sauce on the side is perfect. For drinks, a cold apple cider always feels right. For the grown-ups, a glass of rich Chardonnay pairs beautifully. Which would you choose tonight?
Keeping Your Dressing Cozy and Ready
Let’s talk about keeping your dressing happy after baking. Cool it completely first. Then, cover it tight and pop it in the fridge. It will be good for up to two days. You can also freeze it for a month. I wrap pieces for my grandson, Finn. He heats one for a quick, warm lunch.
To reheat, use your oven. Cover the dish with foil. Warm it at 350 degrees until hot through. This keeps the top from getting too dark. Batch cooking this saves your holiday morning. You get more time for stories and laughter.
That matters because good food should bring peace, not stress. I once reheated it too fast on the stove. The bottom burned! The oven is your gentle friend here. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking needs a little help. Here are three common issues. First, if your stuffing seems too dry, add more broth. The cornbread soaks it up like a sponge. I remember when mine turned out crumbly. A splash of extra broth fixed it right up.
Second, if the top isn’t browning, move the dish higher in the oven. The top heat will help. Third, if the sausage releases too much fat, drain a little out. You want some for flavor, but not a pool. Getting the moisture right builds your confidence. It also makes every bite taste just right.
Fun fact: Sage is a traditional herb for stuffing. It’s said to bring wisdom for the new year. Which tip will help you most? Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this really gluten-free? A: Yes! Using tapioca flour and cornmeal makes it safe for gluten-free friends.
Q: Can I make it ahead? A: Absolutely. Assemble it the day before. Just bake it on the day you need it.
Q: What if I don’t have half-and-half? A: Use whole milk instead. It will still be wonderfully creamy.
Q: Can I double this for a big crowd? A: You can. Use two baking dishes. This ensures it cooks evenly.
Q: Any optional add-ins? A: Dried cranberries or chopped apples are lovely. They add a sweet little surprise. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe finds its way to your table. May it fill your home with wonderful smells. Most of all, may it fill your hearts with joy. I love hearing your stories and seeing your photos.
Please tell me all about your cooking adventure. Have you tried this recipe? Let me know how it turned out for you. Your comments are my favorite thing to read with my morning tea.
Happy cooking!
—Elowen Thorn.
Golden Cornbread and Sausage Holiday Dressing
Description
A rich and savory gluten-free holiday stuffing featuring homemade golden cornbread and flavorful pork sausage.
Ingredients
Cornbread:
Stuffing:
Additional items for preparation:
Instructions
- For the cornbread: Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. Whisk cornmeal, tapioca flour, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk together eggs and milk, then whisk into flour mixture until combined. Stir in melted butter.
- Spread batter evenly into prepared pan. Bake until top is deep golden brown and edges have pulled away from sides of pan, about 20 minutes, rotating sheet halfway through baking. Let cool 10 minutes, then flip out onto wire rack and let cool to room temperature. Cut cornbread into ½-inch pieces. Increase oven temperature to 400 degrees.
- For the stuffing: Spray 13 by 9-inch baking dish with vegetable oil spray. Melt butter in large saucepan over medium-high heat. Add sausage and cook, breaking meat into small pieces, until sausage loses its raw color, about 5 minutes. Transfer sausage to very large bowl, leaving fat in pan.
- Add onions and celery to fat in saucepan and cook over medium-high heat until softened, about 8 minutes. Stir in thyme, sage, and garlic and cook until fragrant, about 30 seconds. Whisk in 2½ cups broth, half-and-half, and pepper, and bring to simmer.
- Whisk together remaining ½ cup broth and cornstarch in bowl, and slowly whisk into simmering mixture. Simmer until slightly thickened, about 10 minutes.
- Add cornbread to bowl with sausage (but don’t mix it in). Pour broth mixture over cornbread and stir gently to combine, being careful not to break cornbread into smaller pieces. Cover with plastic wrap and let sit, stirring occasionally, until all liquid is absorbed, about 15 minutes.
- Transfer mixture to prepared baking dish. Bake until top is golden brown, about 40 minutes. Let stuffing cool 10 minutes before serving. (Stuffing can be cooled and refrigerated for up to 1 day. Reheat, covered with foil, in 400-degree oven.)
Notes
- Nutritional information is an estimate based on available data. For best results, use fresh herbs. Ensure all ingredients, especially the sausage and broth, are gluten-free if required.