Corn Bread Stuffing

a heaping dish of cornbread stuffing
Prep Time: 
45 Minutes
Number of Servings: 
Serves 8


  • 1 12 Tbsp oil, divided
  • 1 lb chicken sausage, chopped into bite size pieces
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stalk, finely chopped
  • 1 medium white onion, finely chopped
  • 3 cups bite-size pieces gluten-free corn bread*
  • 14 cup chopped fresh parsley
  • 12 low-sodium chicken stock


  1. Preheat oven to 375°. Oil a large casserole dish with 1 teaspoon of the oil and set aside.
  2. Heat remaining oil in a large skillet set over medium heat. Add sausage and cook until it begins to brown.
  3. Add garlic, carrots, celery, and onion to skillet. Cook for about 10 minutes, until vegetables begin to brown.
  4. Add corn bread and parsley. Slowly pour in stock and stir gently.
  5. Spread stuffing mixture in an even layer into casserole dish. Bake until heated through, approximately 15 to 20 minutes.


*Use a gluten-free corn bread mix to make the corn bread, or use your own favorite gluten-free corn bread recipe.

Nutrition Info: 
237 Calories, 10 g Protein, 16 g Carbohydrates, 2 g Fiber, 14 g Total fat (4 g sat, 2 g mono, 2 g poly), 736 mg Sodium, Vitamin K, Calcium, Phosphorus


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.