Cornbread, Wild Rice and Sausage Stuffing

READY IN: 35mins
Recipe by Elizabeita

I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.

Top Review by 8elgian

I look for recipes that I can turn Gluten Free that the whole family loves ... and this is a winner! I used Bob's Red Mill gluten free cornbread mix and a gluten free bouillon, and instead of pork sausage - I used ground turkey mixed with sage and ground fennel seed.

Ingredients Nutrition


  1. Sweat vegetables until tender in 1 tbsp butter.
  2. Make package of rice according to directions on box.
  3. Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
  4. put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
  5. Empty cornbread stuffing mix into large bowl.
  6. Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
  7. 7. Toss in rice, celery, onions, and sausage and mix until combined.
  8. 8. Add poultry seasoning and sage to taste.

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