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Gluten Free Cornbread Stuffing is stuffed with fragrant garlic and herbs, plus a craveable, cornmeal crunch. No one would ever guess it is gluten free!

gluten free cornbread stuffing in a baking dish

File Gluten Free Cornbread Stuffing below the “OMG-Good” part of your vacation recipe binder, as a result of that’s precisely what you’ll be saying after your first chew.

Intensely flavored with garlic and herbs, plus that unmistakable cornbread crunch, it’ll be a standout facet dish in your gluten free vacation dinner desk. Scooped subsequent to a slice of smoked turkey (my husband’s specialty!) with a drizzle of gluten free gravy? No different facet dishes wanted!

(Okay, clearly saving some room for you and you, too!)

gluten free cornbread stuffing in a casserole dish

Gluten Free Cornbread Stuffing

Truthfully I didn’t even like stuffing till I needed to go gluten free. Possibly it was a case of not having the ability to have one thing that made me need it, however after refusing to the touch the stuff my whole life, it’s now a must have at Thanksgiving and Christmas, particularly.

This Gluten Free Cornbread Stuffing not solely has a tremendous texture because of cornmeal contained in the selfmade cornbread cubes that make up the bottom of the stuffing, but it surely’s additionally full of contemporary herbs, a number of garlic, and savory sausage. IRRESISTIBLE, and no person would ever guess it’s gluten free.

The perfect half although? All the weather could be prepped forward of time then tossed collectively proper earlier than baking. One much less factor in your vacation dinner to-do checklist!

What’s the Distinction Between Stuffing and Dressing?

Usually stuffing is cooked inside a turkey or hen whereas it roasts, whereas dressing is cooked in a casserole dish, although I’ve discovered the utilization of those phrases is usually a regional desire. Type of like how we are saying “pop” within the Midwest, whereas different areas of the nation name it “soda” or “coke”.

So whereas this recipe is baked in a casserole dish, we’re calling it stuffing. As a result of that’s what you’ll be doing once you eat it. Stuffing your face with it. So glad we may clear that up.

toasted cornbread cubes on a baking sheet

Is Cornbread Gluten Free?

Cornbread will get it’s golden brown hue and crunchy texture from yellow cornmeal. Whereas corn IS gluten free, most cornbread recipes additionally embody common, all-purpose flour which makes them NOT gluten free. My cornbread recipe swaps all-purpose flour with a gluten-free flour mix. Straightforward!

That mentioned, store-bought stuffing mixes like Range Prime Cornbread Stuffing could be deceiving. It could look like gluten free due to the phrase “cornbread” within the identify, however the cornbread is made with common wheat flour so it’s truly not gluten free.

Boxed stuffing combine doesn’t maintain a candle to selfmade anyway — belief me once I inform you that selfmade stuffing is a complete improve!

Components Wanted

For the Cornbread:

The cornbread cubes that kind the bottom of this stuffing are made utilizing my Gluten Free Cornbread recipe minus the sugar. Right here’s what you’ll want:

  • Butter: I take advantage of salted butter — you should utilize dairy free / vegan butter if you should.
  • Milk: any variety besides buttermilk. I’ve used every thing from unsweetened almond milk to entire milk.
  • Honey: a small little bit of honey helps brown the highest and steadiness out the recipe.
  • Eggs: assist moisten the cornbread and bind it collectively.
  • Gluten-free baking flour mix: I’ve examined this recipe with Bob’s Purple Mill Gluten Free 1:1 Baking Flour Mix, however any GF baking mix that already features a binder comparable to xanthan gum ought to work.
  • Gluten-free yellow cornmeal: finely floor or medium floor gluten free cornmeal will each work on this recipe.
  • Baking powder and baking soda: make the gluten free cornbread tall and fluffy.
  • Salt: a pinch to assist steadiness the flavors.

For the Sausage + Vegetable Combination:

  • Sausage: I like Jimmy Dean pork sausage — I’ve examined this recipe utilizing each their common and sage flavors. Each are scrumptious.
  • Butter: the scent of greens and herbs sauting in melted butter is unmatched.
  • Aromatics – onion, celery, garlic: for many cozy taste.
  • Recent herbs – sage, rosemary, thyme: spring for contemporary herbs, if you happen to’re in a position! Freeze dried herbs additionally work nice on this recipe.
  • Gluten free hen inventory or broth: to moisten the stuffing.
  • Eggs: to bind the stuffing collectively.

Can I Use a Boxed Cornbread Combine?

Except the gluten free cornbread combine particularly says “unsweetened”, I don’t advocate utilizing a boxed gluten free cornbread combine as a result of the dressing will skew candy.

Whereas the considered a candy and savory gluten-free cornbread dressing could appear interesting, I discover the combo simply doesn’t work!

That mentioned, this recipe is made with my selfmade gluten free cornbread recipe that I altered to be solely calmly sweetened. It may be whipped up in minutes AND made as much as 5 days forward of time.

The best way to Prep Gluten Free Cornbread Stuffing Forward of Time

Trying to avoid wasting time on the vacation? I’ve obtained you! Right here’s your gluten free stuffing recipe prep-ahead define:

  • For the cornbread: bake as much as 5 days forward of time. Cool fully then cowl and retailer on the counter.
  • For the cornbread croutons: make as much as 5 days forward of time. Cool fully then retailer in an hermetic storage container or gallon Ziplock bag on the counter.
  • For the sausage: brown then drain and refrigerate as much as 3 days forward of time.
  • For the vegetable and herb combination: saute then refrigerate as much as 3 days forward of time.
  • To Prep the whole stuffing recipe: comply with the complete recipe as much as the baking step 1 day forward of time. Let the baking dish sit at room temperature for Half-hour earlier than baking in keeping with instructions.

Okay — let’s get cooking!

gluten free cornbread stuffing on a plate with a fork

Strive Wild Rice Stuffing!

The best way to Make Gluten Free Cornbread Stuffing

Step 1: Bake a batch of gluten free cornbread

Begin by baking a batch of my gluten-free cornbread recipe then let the cornbread cool. Once more, that is my common gluten free cornbread recipe made with out sugar, and could be made as much as 5 days forward of time.

baked gluten green cornbread in a baking dish

Step 2: Reduce the baked cornbread into cubes

Subsequent, minimize the cooled cornbread into 1″ cubes. This will likely be about 3/4 of the cornbread — save the remaining to pair with chili!

gluten free cornbread cut into cubes

Step 3: Toast the cornbread cubes

Unfold the cornbread cubes out onto a half sheet pan lined with parchment paper then bake for 30-45 minutes at 275 levels, or till they’re toasted and dried, stirring each Quarter-hour.

The cornbread cubes don’t have to be rock laborious like croutons, simply toasted.

Set the cornbread cubes apart to chill.

toasted gluten free cornbread cubes on a baking sheet

Step 4: Brown pork sausage

In the meantime warmth a big skillet over medium-high warmth then add pork sausage and brown, breaking the sausage into larger, bite-sized items vs finely breaking it up because it cooks. Drain then put aside.

I like Jimmy Dean common or sage sausage — each flavors are gluten free!

browned pork sausage in a skillet

Step 5: Saute contemporary herbs and greens

Place the skillet over medium warmth then soften butter within the skillet. Add chopped onions and celery, season with salt and black pepper, then saute till the greens are tender, 10-12 minutes. Your kitchen will odor INSANE!

It’ll odor even higher after including a number of contemporary minced garlic and herbs together with sage, thyme, and rosemary. Saute till the garlic has softened and the combination could be very aromatic, 2-3 minutes.

sauteed vegetables in a skillet

Step 6: Whisk the moist substances collectively

Subsequent, whisk collectively gluten free hen inventory or broth and eggs. These two substances will assist moisten and bind the stuffing collectively. I positively wouldn’t name this an excessively moist stuffing, so I’ll share some ideas beneath on the best way to make it extra creamy if you happen to choose that texture.

eggs and chicken broth whisked together in a dish

Step 7: Mix

To a big mixing bowl add the toasted cornbread cubes, browned sausage, and vegetable/herb combination then drizzle half the hen broth / egg combination excessive. Use a spatula to fold the substances collectively till the liquid has been absorbed.

Add the remaining liquid then fold once more till its been absorbed. It’s okay if some liquid stays within the backside of the bowl.

ingredients for gluten free cornbread stuffing in a mixing bowl

Step 8: Bake

Pour the stuffing combination (together with any liquid that is still on the backside of the bowl) right into a nonstick sprayed baking dish then cowl with foil and bake for 25 minutes in a 350 diploma oven. Rigorously take away the foil then bake for one more 10-Quarter-hour or till the highest is golden brown.

unbaked gluten free stuffing in a baking dish

Gluten Free Cornbread Stuffing Suggestions

  1. Don’t use a field cornbread combine: I’m an individual who has to expertise one thing herself to actually imagine it, however belief me once I inform you that you simply don’t need to use a candy, gluten free cornbread field combine or recipe for this stuffing. The outcomes are unappetizing, sadly!
  2. For a wetter stuffing: As written, this cornbread stuffing is on the dryer facet. For those who choose a wetter/creamier stuffing you may both bake the stuffing in a smaller baking dish (those proven on this put up are 9×13″) and/or add as much as a further 1/2 cup gluten free hen inventory or broth.
  3. Select contemporary herbs: Recent herbs actually make this stuffing recipe particular for the vacations! Dried is ok in a pinch, however if you happen to’re in a position, I’d love so that you can expertise this recipe with contemporary herbs.
  4. Examine labels: Examine labels and ingredient lists for gluten. That is particularly necessary for the cornmeal, as not ALL cornmeal is gluten free. Whereas corn is inherently gluten free it’s generally grown/transported/processed in fields/vehicles/amenities the place gluten-containing grains are current. That mentioned, I like Arrowhead Mills and Bob’s Purple Mill gluten free cornmeal.

This gluten-free stuffing recipe is the right facet dish that may really make your vacation menu really feel full (and like I mentioned, shhh, no person will EVER guess it’s gluten free!) Take pleasure in, and blissful holidays!

close up photo of gluten free cornbread stuffing in a baking dish

Extra Gluten Free Vacation Aspect Dishes

Gluten Free Cornbread Stuffing

Description

Gluten Free Cornbread Stuffing is stuffed with fragrant garlic and herbs, plus a craveable, cornmeal crunch. No one would ever guess it is gluten free!

Components

  • 1lb gluten free pork sausage (I like Jimmy Dean)
  • 4 Tablespoons butter
  • 1 yellow onion, chopped
  • 3 stalks celery, finely chopped
  • salt and pepper
  • 4 cloves garlic, pressed or minced
  • 2 Tablespoons minced contemporary sage
  • 1 Tablespoon minced contemporary thyme
  • 1 Tablespoon minced contemporary rosemary
  • 1-1/2 — 2 cups gluten free hen inventory or broth
  • 2 eggs
  • For the Gluten Free Cornbread:
    • 1/2 cup (1 stick) butter, melted then barely cooled
    • 3/4 cup milk, any variety
    • 1/4 cup honey
    • 2 giant eggs
    • 1 cup gluten free flour baking mix WITH binder (see notes)
    • 1 cup gluten free yellow cornmeal (see notes)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

Instructions

  1. For the Gluten Free Cornbread: Preheat the oven to 350 levels then spray an 8×8 baking pan with nonstick spray and put aside. To a big mixing bowl add the melted butter, milk, honey, and eggs then whisk to mix. To a medium-size mixing bowl add the gluten free flour mix, cornmeal, baking powder, baking soda, and salt then whisk to mix. Add the dry substances to the moist substances then whisk till easy.
  2. Scrape the batter into the ready baking dish then bake for 28-Half-hour, rotating the pan 180 levels midway by way of, or till deeply browned on high and a toothpick inserted into the middle comes out clear. Don’t underbake. Let the cornbread cool fully. Might be made as much as 5 days forward of time.
  3. For the Stuffing: Preheat the oven to 275 levels then line a half sheet pan with parchment paper.
  4. Slice ~3/4 of the cornbread into 1” cubes to create 6 cups cornbread cubes (save the remaining cornbread to eat!) Unfold the cubes out onto the ready baking sheet then bake for 45-50 minutes, or till the cornbread is dry and toasted — NOT rock laborious like croutons — stirring each Quarter-hour. Put aside to chill barely. Might be completed forward of time (see notes).
  5. Flip the oven as much as 350 levels then spray a 9×13” baking dish, or 2 medium-sized baking dishes (like 8×8″ or 9×9″), with nonstick spray.
  6. Whereas the cornbread cubes are toasting, warmth a big skillet over medium-high warmth then add the sausage and brown, leaving it in larger, bite-sized items vs finely breaking the sausage down into crumbles. Drain then put aside.
  7. Place the skillet again onto the burner then flip the warmth all the way down to medium. Soften the butter inside then add the onion and celery, season with salt and pepper, and saute till the greens are tender, 10-12 minutes. Add the garlic and contemporary herbs then saute till very aromatic, 2-3 extra minutes.
  8. Scrape the vegetable and herb combination into a big mixing bowl then add the drained sausage and toasted cornbread cubes. Fold with a spatula to mix.
  9. Add 1-1/2 cups hen inventory or broth and the eggs to a small mixing bowl then whisk to mix. Drizzle half the combination over the cornbread/greens then fold with a spatula till the cornbread has absorbed the liquid. Drizzle the remaining hen broth/egg combination excessive then proceed to fold till the liquid has been absorbed — slightly remaining within the backside of the bowl is ok. Add as much as a further 1/2 cup hen inventory/broth if you happen to choose a wetter stuffing.
  10. Scoop the cornbread stuffing contained in the ready baking dish then cowl with foil and bake for 25 minutes. Rigorously take away the foil then proceed to bake uncovered for 10-15 extra minutes or till the highest is golden brown and crispy. Scoop onto plates then serve.

Notes

  • I examined this recipe utilizing Bob’s Purple Mill Gluten Free Medium Grind Cornmeal and Arrowhead Mills Gluten Free Cornmeal. Your outcomes — particularly the extent of browning on high of the cornbread after baking — could differ if utilizing completely different manufacturers.
  • I examined this recipe utilizing Bob’s Purple Mill Gluten Free 1-to-1 Baking Flour because the flour.
  • The best way to Prep Forward of Time:
    • For the cornbread: bake as much as 5 days forward of time. Cool fully then cowl and retailer on the counter.
    • For the cornbread croutons: make as much as 5 days forward of time. Cool fully then retailer in an hermetic storage container or gallon Ziplock bag on the counter.
    • For the sausage: brown then drain and refrigerate as much as 3 days forward of time.
    • Greens and herb combination: saute then refrigerate as much as 3 days forward of time.
    • Full stuffing recipe: comply with the cornbread stuffing recipe as much as the baking step 1 day forward of time. Let the baking dish sit at room temperature for Half-hour earlier than baking in keeping with instructions.

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

photo collage of gluten free cornbread stuffing

Images by Ashley McLaughlin

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