Gluten-Free Cornbread Stuffing

This gluten free cornbread stuffing is a wonderfully versatile side dish option that should be part of your traditional Thanksgiving spread, as it can handle all manner of dietary substitutions. If you’re down about missing out on Thanksgiving stuffing this year – don’t worry; we have you covered.

Ingredients

Gluten-Free Cornbread

• 1 ½ cups milk , Dairy-free use unsweetened almond, cashew, or coconut milk.
• 1 tablespoon white vinegar
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1 cup gluten-free all-purpose flour with xanthan gum
• 1 ½ cups gluten-free cornmeal, (Arrow Mills gluten-free)
• 2 teaspoons gluten-free baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup butter, melted, Dairy-free use Smart Balance butter.

Stuffing

• 6 slices gluten-free sandwich bread, cut into medium-sized cubes, try Schar Artisan White Bread, which is also dairy-free .
• 2 large eggs,, whisked
• 1 tablespoon olive oil
• 1 cup diced celery
• ½ teaspoon minced garlic, 1/4 teaspoon of powdered garlic can be used in place of the minced garlic.
• 2 ½ cups gluten-free chicken broth, I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 tablespoon thyme
• 1 tablespoon sage
• 1 teaspoon rosemary

Directions

Gluten-Free Cornbread (bake the day before)

1. Start by making your own buttermilk. To make the buttermilk, add the milk and white vinegar to a measuring cup and stir to combine. Allow the milk mixture to sit for 5 minutes to make buttermilk.
2. Pre-heat oven to 425°F and grease an 8″x 8″ square baking pan or 8″ cast iron skillet with gluten-free cooking spray.
3. Add the gluten-free flour, gluten-free cornmeal, baking powder, baking soda, sugar, and salt to a large bowl and mix together until combined.
4. Add the honey, whisked eggs, and buttermilk to the cornmeal mixture and mix until combined.
5. Pour in the melted butter and mix until fully combined.
6. Pour the batter into the greased baking pan or skillet.
7. Bake for 20-25 minutes until a tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and let it cool completely.
8. Cut the cornbread into cubes and place them on a baking sheet to dry out overnight. You can also dry out the cornbread in the oven by baking the cubes in the oven for 30-40 minutes at 250°F.

Stuffing Step

1. Preheat your oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.
2. Add the dried out gluten-free cornbread and gluten-free bread pieces to a large bowl.
3. Add the olive oil, celery, and minced garlic to a medium-sized skillet and saute over medium/high heat until soft, about 6-8 minutes
4. Add the spices to a small bowl and stir to combine. Pour seasoning blend and whisked eggs over the bread and gently stir.
5. Pour chicken broth over the bread mixture and gently mix until the bread is evenly moistened.
6. Add sauteed celery and garlic to the bread mixture and stir.
7. Pour the stuffing mixture into the greased casserole dish.
8. Bake the stuffing on the middle rack for 25-30 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your oven because all ovens are different. Enjoy!
9. Keep leftovers in an air-tight container and refrigerate for up to three days. The cornbread stuffing can be easily reheated in the oven or microwave.