This homemade, gluten-free cornbread and sausage stuffing is so easy to make from scratch and is the only dressing recipe you need this Thanksgiving and Christmas! Easy to make and full of fresh flavors.
Ground Pork Sausage Olive Oil | Onion | Celery Sage Leaves | Parsley | Salt Black Pepper | Large Eggs Gluten-Free Corn Bread Chicken Stock
Heat oven to 350°. Cook the sausage and place in a bowl. Heat the oil in the skillet. Cook the onion and celery until tender. Add the parsley, sage leaves, salt, and pepper. Put in the bowl with the sausage.
Add the cornbread mix to the bowl and whisk in some eggs and chicken stock. Put the mixture into a greased pan and bake for 30-35 minutes.