Cornbread Stuffing with Sausage, Dried Fruit and Pistachios

Cornbread Stuffing with Sausage, Dried Fruit and Pistachios (gluten free)

Cornbread Stuffing with Sausage, Dried Fruit and Pistachios (gluten free)

This week officially kicks off holiday season on the blog, and I’ll be featuring a different pistachio-inspired, gluten-free, and diabetes-friendly recipe each day. We continue our succulent side dishes with this Cornbread Stuffing with Sausage, Dried Fruit, and Pistachios. Tis the season for wonderful food!

Yield: Sixteen ½ cup servings (8 cups)


  • 6 cups dried cornbread cubes (or dried whole wheat bread cubes)
  • 1 tablespoon grapeseed or olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped carrot
  • 1 tablespoon chopped garlic
  • 8 ounces lean turkey sausage, cooked, drained and crumbled (2 links)
  • 1/2 – 1 cup diced dried fruit (apples, apricots, cranberries, raisins, figs or pears)
  • 2 cups fat free chicken broth, divided
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1 large egg
  • 1/3 cup minced fresh parsley
  • 3/4 cup roasted salted pistachio kernels, chopped (3.25 ounces)


  1. Place cornbread cubes in a large mixing bowl.
  2. In large nonstick skillet, heat oil over medium heat.
  3. Add onions, celery and carrot; cook 5 minutes, stirring frequently.
  4. Add garlic and cook for 1 minute longer, but don’t allow garlic to brown.
  5. Add cooked sausage, fruit, herbs and 1⁄3 cup of the broth. Bring to a boil. Reduce heat, cover and simmer 3 minutes.
  6. Remove from heat and add vegetable mixture to the cornbread. Stir well, cover and refrigerate overnight.
  7. Just before roasting turkey, add parsley and pistachios to the dressing; stir well. Season to taste with salt and pepper.
  8. Whisk together egg and 1 cup broth and pour over cornbread mixture, tossing well. Mixture should just hold together but should not be wet.  Add extra 2/3 cup broth if necessary.
  9. Spray 2-quart baking dish with cooking oil spray (use larger baking dish if not reserving dressing for Turkey Roast) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
  10. After Turkey Roast has been in oven 30 minutes, place covered baking dish of remaining dressing in oven.
  11. After 15 minutes (or when internal temperature of roast, measured with instant-read thermometer, is 155 °F), remove roast from oven.
  12. Remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown. Serve hot.


Nutrition Analysis for one – 1/2 cup serving

  • Calories: 210
  • Calories from Fat: 110
  • Total Fat: 12g
  • Sat Fat: 2g
  • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 310mg
  • Total Carbohydrate: 23g
  • Fiber: 4g
  • Sugar: 6g
  • Protein: 6g
  • Vitamin A: 15%
  • Vitamin C: 8%
  • Calcium: 4%
  • Iron: 15%

© Cheryl Forberg 2016