Gluten-Free Raisin-Rye Cornbread Sausage Stuffing

Name: Gluten-Free Raisin-Rye Cornbread Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed; 1/2 pound store-bought or homemade gluten-free cornbread, cubed; 1 pound sweet Italian sausage meat, casings discarded; 1/2 cup (1 stick) unsalted butter, plus additional for greasing; 1 large onion, chopped; 2 stalks celery, chopped; 8 ounces fresh mushrooms, sliced; Salt and pepper; 1/2 cup chicken broth; 1/2 cup heavy cream; 2 large eggs, at room temperature; 1/2 cup golden raisins; 1/4 cup fresh parsley, chopped; 1 1/2 teaspoons caraway seeds

Servings: persons

1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed
1/2 pound store-bought or homemade gluten-free cornbread, cubed
1 pound sweet Italian sausage meat, casings discarded
1/2 cup (1 stick) unsalted butter, plus additional for greasing
1 large onion, chopped
2 stalks celery, chopped
8 ounces fresh mushrooms, sliced
Salt and pepper
1/2 cup chicken broth
1/2 cup heavy cream
2 large eggs, at room temperature
1/2 cup golden raisins
1/4 cup fresh parsley, chopped
1 1/2 teaspoons caraway seeds

1
Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets.
2
Bake until golden and toasted, 20 to 25 minutes.
3
Let cool.
4
Lower the oven to 375 degrees F.
5
Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes.
6
Set aside.
7
Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray.
8
In a large skillet, melt the butter over medium heat.
9
Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes.
10
Transfer to a large bowl.
11
Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
12
In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat.
13
Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes.
14
Serve immediately.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound gluten-free rye bread, such as Canyon Bakehouse, cubed, 1/2 pound store-bought or homemade gluten-free cornbread, cubed, 1 pound sweet Italian sausage meat, casings discarded, 1/2 cup (1 stick) unsalted butter, plus additional for greasing, and more.

Yes, Gluten-Free Raisin-Rye Cornbread Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!