Gluten Free Stuffing Recipe

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Stuffing is a staple of any good holiday meal, and a tradition that's passed down through the generations. The savory mix of carbs and herbs makes it the perfect complement to the turkey centerpiece. A dish so loved that no one should have to pass on it just because gluten doesn't play well with their guts. This version of cornbread stuffing is so good even your bread eaters will ask for the recipe. What's the difference between dressing and stuffing? How you cook it. If it's stuffed inside the bird, it's stuffing. If it's cooked outside the bird in a dish, it's dressing. So technically, most people make dressing. But don't let semantics get in your way, call it whatever you'd like. And enjoy!

(Image: Jackie Dodd)
(Image: Jackie Dodd)

Things You'll Need

  • 1 box (or bag) gluten free cornbread mix (enough for 8x8 or 9x9 pan)
  • ½ pound bacon, chopped

  • 2 tablespoons butter

  • ½ sweet white onion, chopped

  • 1 celery rib, chopped

  • 1 large carrot, chopped

  • 2 teaspoons chopped fresh sage leaves

  • ¼ cup chopped Italian parsley

  • 1 teaspoon chopped fresh thyme

  • ½ teaspoon salt

  • 3 cups chicken broth     

Step 1: Make the Cornbread

Prepare the cornbread according to package directions. Spread evenly into a 9- or 10-inch cast iron skillet. Bake according to package directions. Remove from pan, cut into cubes (can be done a day ahead of time).

(Image: Jackie Dodd)

Step 2: Cook the Bacon

Add the chopped bacon to a large skillet over medium heat (not too high, a lower heat will render more fat than a higher temperature but will take longer) and cook until the bacon is crisp and fat has rendered.

(Image: Jackie Dodd)

Step 3: Toast the Bread

Remove the bacon with a slotted spoon, leaving the bacon fat in the pan. Add the cubed cornbread to the pan, allowing to cook in the bacon fat until lightly toasted. If your pan is too small to accommodate, place the cornbread cubes on a baking sheet, drizzle with bacon fat, and bake at 350 degrees Fahrenheit until toasted, about 10 minutes.

(Image: Jackie Dodd)

Step 4: Add the Bread to a Dish

Add the toasted breadcrumbs to a 4-quart (or 9x13) baking dish.

(Image: Jackie Dodd)

Step 5: Cook the Vegetables

Melt the butter in the pan you used for the bacon. Add the onion, carrots, and celery. Cook until the vegetables have softened, about 6 minutes.

(Image: Jackie Dodd)

Step 6: Add Herbs

Stir in the sage, parsley, thyme and salt.

(Image: Jackie Dodd)

Step 7: Simmer

Add the broth, and simmer for three minutes.

(Image: Jackie Dodd)

Step 8: Combine

Pour the broth, herbs and vegetables over the cornbread crumbs, and then sprinkle with bacon. Gently toss to coat.

(Image: Jackie Dodd)

Tip

  • Feel free to stuff this inside your bird but beware: it will soak up raw poultry bacteria, and won't cook high enough (because it's in the center of the turkey) to kill off harmful bacteria. If you want to cook it inside the bird, be on the safe side and remove it from the cavity once the turkey is cooked, place it in a baking dish, and cook it until it reaches 165 degrees Fahrenheit to kill any harmful bacteria to avoid food poisoning.

(Image: Jackie Dodd)

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