Gluten Free Cornbread Sausage Stuffing

Ingredients

2 tablespoons olive oil

3 garlic cloves, minced

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh parsley

1 large yellow onion, chopped

3 celery stalks, diced

½ teaspoon kosher salt

1 tablespoon olive oil, plus more for drizzling

2 gala apples, peeled and cubed

¼ teaspoon nutmeg

1 pound pork Italian sausage

1 egg

1 ¾ cup chicken stock (plus another ¼ to ½ cup if you like a very moist stuffing)

Kosher salt

Freshly ground black pepper

1 9x9 inch pan gluten free cornbread (about 8 cups cubed)

Cooking spray or olive oil

Preparation

Preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper. Cut the cornbread into ½ inch cubes and place them onto the baking sheet. Spray the tops of the cornbread with cooking spray or drizzle with olive oil. Bake for 15 to 20 minutes.

Grease a 9 x 13 inch baking dish, set aside.

Place a large skillet over medium heat. Add olive oil, garlic, sage, parsley, onion, celery, and salt. Sauté for 4 to 5 minutes or until onion has softened. Transfer mixture to a large bowl and add the cornbread cubes.

In the same skillet, add 1 tablespoon olive oil, apples, and nutmeg. Sauté for 3 to 4 minutes or until the apples are tender. Add to the large bowl.

In the same skillet, add the Italian sausage and cook, breaking it up as it browns, for 8 to 10 minutes. Drain the sausage on a paper towel before adding it to the large bowl. Toss to combine.

Whisk the egg and chicken stock in a medium bowl. Add to stuffing and gently toss to combine. Add more broth if the stuffing looks and feels dry. Season to taste with kosher salt and freshly ground black pepper.

Pour the stuffing into the prepared baking dish and drizzle a little olive oil over the top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake until golden brown, about another 20 to 25 minutes.