You can’t have Thanksgiving dinner without stuffing, unless you have gluten intolerance. This gluten free cornbread stuffing recipe can be made using regular or gluten free cornbread. It’s delicious, everyone at your table will like it, but be warned, it’s hardly low fat.
Can you say, “walk it off during Black Friday shopping”?
Gluten Free Cornbread Stuffing
2 loaves gluten free cornbread (I use Pamela’s and make according to package)
6 large celery ribs
2 large onions
1# sliced bacon
1/2 cup chopped mixed fresh herbs (thyme, sage, rosemary, etc) or 2 Tbsp. mixed dried herbs, crumbled
1 cup turkey or chicken stock
1/4 reserved fat from roast turkey or melted butter
Preheat oven to 325 and butter a 4 qt. baking dish
Cut corn bread into 1/2 inch cubes and dry in shallow pans in oven 20 minutes. (or cut 1 day ahead and let sit out loosely covered). Coarsely chop, separately, celery, onions, and bacon.
In large deep skillet sauté bacon over medium high heat, stirring until browned, about 10 minutes. Add celery and onions and cook till veggies are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to here 1 day ahead. Cool completely before refrigerating, covered.
Drizzle stock over stuffing and bake covered 1 hour. Drizzle with butter or fat and bake 30 min more in upper 1/3 of oven, uncovered, until top is golden.
Makes 16 cups.