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.
Gluten-Free Cornbread
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.
Stuffing Variations
- 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
Gluten-Free Cornbread Stuffing
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Ingredients
- 2 cups minced onion about 1 medium-sized onion
- 2 cups finely chopped celery
- 4 Tbsp unsalted butter
- 8 cups toasted cornbread cubes*
- 1 tsp dried thyme
- 1 tsp ground sage 1 tsp salt
- ¼ tsp ground black pepper
- 3 eggs
- 2½ cups low-sodium chicken or vegetarian broth
Instructions
- Melt the butter in a large skillet. When the butter starts to bubble add the celery and onion.
- Cook over low-medium heat, tossing often, for 5-7 minutes until the celery and onion are translucent. The key here is to soften the onion and celery, not brown. Remove the celery and onion from the pan and transfer to a bowl and be sure to scrape out all the butter.
- In a large mixing bowl, beat the eggs and broth together. Mix in the celery, onion, spices, salt and pepper. Gently toss in the cornbread cubes. Let sit for 10-15 minutes.
- Pour the stuffing into a 9″ x 13″ roasting pan and bake for 45 minutes.
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