Wild Rice and Cornbread Stuffing Recipe

Name: Wild Rice and Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gluten-free all purpose flour; 1 cup cornmeal; 1/4 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 2 eggs, beaten; 1 cup milk, at room temperature; 1 pound sweet Italian sausage, removed from casing; 1 cup onion, diced; 4 stalks celery, diced; 3 cloves garlic, minced; 1 1/2 cups cooked wild rice; 2 tablespoons olive oil; 1 1/2 cups chicken stock; 8-10 sage leaves, finely chopped; Salt and pepper, to taste

Servings: persons

1 cup gluten-free all purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 eggs, beaten
1 cup milk, at room temperature
1 pound sweet Italian sausage, removed from casing
1 cup onion, diced
4 stalks celery, diced
3 cloves garlic, minced
1 1/2 cups cooked wild rice
2 tablespoons olive oil
1 1/2 cups chicken stock
8-10 sage leaves, finely chopped
Salt and pepper, to taste

1
Preheat oven to 400F.
2
Combine dry ingredients in a large bowl.
3
Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
4
Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
5
Remove heated baking dish from oven and pour batter in evenly.
6
Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
7
Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.

829

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 cup gluten-free all purpose flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, and more.

Yes, Wild Rice and Cornbread 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.

Wild Rice and Cornbread Stuffing

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