Gluten-Free Golden Cornbread and Sausage Stuffing
By America's Test KitchenPublished on May 23, 2019
Time
2½ hours, plus 20 minutes cooling
Yield
Serves 8 to 10
Ingredients
Cornbread
10 ounces (283 grams) (2 cups) cornmeal 4 ounces (113 grams) (1 cup) tapioca flour 1 tablespoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 4 large eggs 1 cup whole milk 3 tablespoons unsalted butter, meltedStuffing
6 tablespoons unsalted butter 1 pound bulk pork sausage 2 onions, chopped fine2 celery ribs, chopped fine2 tablespoons minced fresh thyme 2 tablespoons minced fresh sage 2 garlic cloves, minced3 cups chicken broth 1 cup half-and-half 1 teaspoon pepper 2 tablespoons cornstarchBefore You Begin
Not all brands of cornmeal are processed in a gluten-free facility; make sure to read the label.
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.)
Time
2½ hours, plus 20 minutes coolingYield
Serves 8 to 10Ingredients
Cornbread
10 ounces (283 grams) (2 cups) cornmeal
4 ounces (113 grams) (1 cup) tapioca flour
1 tablespoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted
Stuffing
6 tablespoons unsalted butter
1 pound bulk pork sausage
2 onions, chopped fine
2 celery ribs, chopped fine
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 garlic cloves, minced
3 cups chicken broth
1 cup half-and-half
1 teaspoon pepper
2 tablespoons cornstarch
Ingredients
Cornbread
10 ounces (283 grams) (2 cups) cornmeal
4 ounces (113 grams) (1 cup) tapioca flour
1 tablespoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted
Stuffing
6 tablespoons unsalted butter
1 pound bulk pork sausage
2 onions, chopped fine
2 celery ribs, chopped fine
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 garlic cloves, minced
3 cups chicken broth
1 cup half-and-half
1 teaspoon pepper
2 tablespoons cornstarch
Ingredients
Cornbread
10 ounces (283 grams) (2 cups) cornmeal
4 ounces (113 grams) (1 cup) tapioca flour
1 tablespoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 cup whole milk
3 tablespoons unsalted butter, melted
Stuffing
6 tablespoons unsalted butter
1 pound bulk pork sausage
2 onions, chopped fine
2 celery ribs, chopped fine
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 garlic cloves, minced
3 cups chicken broth
1 cup half-and-half
1 teaspoon pepper
2 tablespoons cornstarch
Why This Recipe Works
Using our own gluten-free cornbread recipe seemed like a reasonable starting point, but the cornbread turned to mush when added to stuffing. The first key was adding tapioca flour to the cornbread batter, which helped the cornbread absorb moisture without disintegrating. The second key was adding cornstarch to the broth mixture, since the cornbread soaked up the broth like a sponge. The cornbread absorbed just enough of the cornstarch-thickened, gravy-like liquid to turn into a cohesive, scoopable casserole without getting mushy. Many cornbread stuffing recipes require first baking cornbread and then drying it out so that it will hold up. To keep our recipe simple, we baked the cornbread in a thin layer in a large baking sheet, purposely overbaking it so the cornbread was dried and ready to absorb the broth.
Before You Begin
Not all brands of cornmeal are processed in a gluten-free facility; make sure to read the label.
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.)
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