Fennel Sausage and Apple Cornbread Dressing | Gluten Free

Gayle McLeod | December 12, 2015

My mom makes an amazing turkey stuffing. I don't. Actually, I'm really more of a stuffing on the side kinda girl, so a few years ago, I started making this dressing, which is pretty similar except, guess what, it doesn't go in the turkey. This recipe is great for two reasons – you can make it ahead of time and it shortens the turkey cooking time. Two thumbs up in my book. Oh, and it tastes great too.

Serves 12


6 tbsp salted butter

1 lb mild Italian fennel sausage, casing removed

2 cups onion, diced

2 cups celery, diced

2 apples, diced

1 tbsp each minced fresh sage and thyme

salt and pepper to taste

3 cups Intense Natural Chicken Stock

2 eggs

1/4 cup chopped fresh Italian parsley

16 cups cubed, stale cornbread (can use any type of bread, but I use gluten-free corn bread)


Preheat the oven to 375ºF.

Melt 4 tbsp of butter in a large skillet over medium-high heat and add sausage. Cook the sausage until browned while breaking into small pieces with a wooden spoon. Add the onion, celery, apple, sage and thyme; season with salt and pepper and cook for 5 minutes. Add the chicken stock and bring to a simmer. Turn off the heat and let cool slightly.

Meanwhile, beat the eggs with the parsley in a large bowl. Add the cubed bread and the cooled vegetable mixture; toss gently to combine.

Transfer the dressing to a large buttered baking dish and dot with the remaining two tbsp of butter. Cover with foil and bake in the preheated oven for 30 mins. Remove the foil and bake until golden brown – another 30 minutes. *If you're making this to freeze, take it out of the oven 15 minutes early and let cool completely. Cover well and freeze. To reheat: Thaw in the fridge overnight and reheat in a very hot oven while covered with foil. Remove the foil for the last few minutes to crisp up the top.



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