This recipe was originally published in 2016.
This Cajun-style gluten-free stuffing is enhanced with wild rice and pecans. Savory, nutty and just a little sweet, Cajun cornbread stuffing is perfect for a Thanksgiving feast. My family has been making some version of this recipe every year since I was a little girl. Growing up, I thought all stuffing was made with cornbread! This gluten-free version is dressed up with sausage, almost a meal in itself. My whole family looks forward to it every Thanksgiving.
- 1 cup uncooked wild rice
- 2 cups gluten-free chicken broth or vegetable broth, divided
- 1½ cups water
- 1 tablespoon olive oil
- 1 cup diced onions
- ½ cup chopped celery
- 1 cup sliced mushrooms
- 1 teaspoon salt
- 1 teaspoon Cajun seasoning, divided
- ¼ teaspoon ground black pepper
- 1 9x9-inch pan of gluten-free cornbread
- ¾ cup pecans or sunflower seeds
- ½ pound Andouille sausage links
- 2 tablespoons fresh chopped parsley
- ¼ cup butter or dairy-free alternative, melted
1In a medium pot, simmer wild rice in 1½ cups broth and 1½ cups water, covered, until tender, about 40 to 45 minutes. Remove from heat and drain off any excess liquid.
2In a skillet, heat olive oil over medium heat and saute onions and celery until softened and translucent. Add mushrooms and sauté until softened. Season with salt, ½ teaspoon Cajun seasoning and pepper.
3Cut cornbread into 1-inch cubes. Part of it will crumble into smaller bits—that’s okay. You’ll get a good mix of bigger and smaller pieces.
4Toast the pecans or sunflower seeds in a dry skillet over medium heat until fragrant.
5Fry, grill or bake Andouille sausage links until cooked through. Let cool. Slice each link in half lengthwise and then chop into small pieces.
6Preheat oven to 375°F. Lightly grease a 3-quart baking dish.
7Toss cornbread, sauteed vegetables, wild rice, sausage, parsley, remaining ½ teaspoon Cajun seasoning and toasted pecans together in prepared baking dish. Drizzle with remaining ½ cup broth and melted butter.
8Place in preheated oven and bake uncovered 20 to 25 minutes or until hot and golden brown.