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From the Bean Kitchen: Grateful Gluten Free Cornbread Stuffing

Here are a few fun Thanksgiving Day facts, traditions and history:

Did you know that 91% of Americans eat turkey on Thanksgiving Day and 50% of Americans put the stuffing inside the Turkey.  There are regional differences as to the “stuffing” (or “dressing”) traditionally served with the turkey. Southerners generally make theirs from cornbread, while in other parts of the country white bread is the base. One or several of the following may traditionally be added: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausage or the turkey’s giblets.

Women’s Bean Project has the perfect Gluten Free Cornbread to add to your stuffing this holiday season!

Grateful Gluten Free Cornbread Stuffing


  •  6-7 cups Women’s Bean Project Lisa T’s Gluten Free Cornbread made according to package directions, cut into½-inch cubes
  •  4 links gluten free sausage (pork, turkey, chicken), pierced with a fork and simmered in hot water for ten minutes
  •  4 tablespoons olive oil
  •  1 large onion, diced
  •  2-3 carrots, peeled and diced
  •  3 stalks celery, diced
  •  4 cloves garlic, minced
  •  1 apple, peeled and diced
  •  2 (14-oz) cans gluten-free chicken broth


  •  Preheat oven to 350 degrees. Lightly oil a 9×13-inch pan.
  •  Spread cornbread cubes on a baking sheet and toast in oven for about 10 minutes or until edges are dry.
  •  Rinse sausage in cold water.
  •  Remove skin and crumble sausage. Set aside.
  •  Heat olive oil in pan and sauté onion, carrots and  celery for 2 to 3 minutes or until vegetables are soft.
  •  Add garlic, apple pieces and crumbled sausage and sauté another 2 minutes or until apples are soft.
  •  Add toasted cornbread cubes and toss to coat with mixture.
  •  Pour broth over mixture. Add seasonings as desired.
  •  Pack stuffing loosely into prepared pan. Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil.

Serve with turkey as a side dish, enjoy and give thanks!

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