The countdown to Thanksgiving continues. Gluten-free cornbread stuffing is definitely my favorite thing at Thanksgiving. I love the combination of a sweet cornbread with the savory flavors of traditional stuffing.
I prefer not to put the stuffing in the turkey. A big turkey has enough trouble cooking with out drying out. When you add stuffing it has to cook even longer. So here’s a recipe for gluten-free cornbread stuffing that bakes on its own.
For the gluten-free cornbread you have a couple of options. In some markets you can find ready-made gluten-free cornbread stuffing cubes. Or you can use a gluten-free mix to make cornbread. There are several companies that make them – King Arthur Flour is a good one. The mixes will give you about the right amount of cornbread for this recipe. If you’re feeling ambitious you can bake the cornbread from scratch-here’s my gluten-free cornbread recipe. See below for the best method for baking the cornbread for stuffing.
Important note for baking the cornbread:
If you are not using ready-made cornbread cubes, here’s the trick for making cubes from cornbread: Instead of baking it in a regular baking dish, spread the batter in a thin layer on a large baking sheet with low sides and bake for about 20-25 minutes. Then, once it’s cooled for about 20 minutes, cut into 1/2″ cubes. Split the cubes between 2 baking sheets and toast in a 400° oven for 10 minutes.
- Vegan cornbread stuffing – Use a neutral oil like sunflower or avocado in place of the butter and use vegan low-sodium broth. I highly recommend Imagine Low-Sodium “No-Chicken” broth. It is the best vegan broth I have tried.
- Add 1 cup cooked, crumbled sausage
- Add 1 cup diced apples and 1/2 chopped walnuts sautéed in butter