A lightened-up, gluten free take on a Thanksgiving classic! This cornbread stuffing has bites of sweetness from dried cranberries and incredible flavors from thyme and sage.
In the thanksgiving of my dreams, I have sweet cornbread drenched with honey butter. There’s also fresh cranberry sauce with a hint of bourbon, sweet potato casserole, fresh green beans and creamy silky smooth mashed potatoes.
Turkey is of course optional because let’s face it, Thanksgiving is all about the people you’re with and all of your favorite side dishes.
Today’s thanksgiving inspired meal involves putting two of my favorites sides together: cornbread + stuffing. Or as some people refer to it: dressing.
Truth be told, I never loved stuffing until a few years ago when I started creating my own and now it’s one of my favorite sides EVER.
There are a few things that make this recipe special:
1. homemade GLUTEN FREE cornbread! It’s made with gluten free oat flour 😍
2. there’s no dairy products involved which also makes it DAIRY FREE!🙏🏼
The stuffing is packed with walnuts, cranberries, onion, celery, sage and thyme. It’s sweet, savory and SO addicting. I ate it for for days straight last week with nearly every meal. #noshame
Even though I’m neither DF/GF I still am totally in love with this stuffing. It’s flavorful, healthier than the regular version, and literally the best I’ve ever had (and I don’t say that lightly!)
I REALLY hope you get a chance to try it out because like I said, it’s my favorite stuffing in the WORLD. The cornbread can be make a day ahead of time, so keep that in mind when prepping for the big thanksgiving day! Enjoy!
If you make this recipe leave a comment below to let me know how you liked it! Be sure to tag #ambitiouskitchen on Instagram so that I can see your creations. Xo!
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- For the cornbread:
- 3 tablespoons melted butter (or sub coconut oil)
- 2 eggs
- 2 tablespoons honey
- 1 cup unsweetened almond milk
- 1 cup gluten free oat flour (or if not GF, use whole wheat pastry flour)
- 1 cup yellow cornmeal (medium grind)
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the stuffing:
- 1 tablespoon butter (or can sub olive oil)
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh chopped sage
- 1 large white onion, chopped
- 3 stalks celery, diced
- ½ teaspoon salt
- 1 egg, slightly beaten
- 1 1/4 cup vegetarian broth (plus another 1/4 cup if you like a very moist meatloaf)
- 1 cup dried cranberries
- ¾ cup chopped walnuts or pecans
- Salt and pepper
- 1 tablespoon butter, diced into small pieces (or olive oil)
- To make the cornbread: Preheat oven to 400 degrees Fahrenheit. Grease a 10 inch skillet or a 9 inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the wet ingredients: melted butter, eggs, honey and almond milk until well combined. Stir in the dry ingredients: oat flour, cornmeal, baking powder and salt. Pour into the greased skillet and bake for 18-22 minutes, or until tester comes out clean. Allow cornbread to cool completely in skillet. You can make this a day ahead if you'd like.
- Next reduce head in oven to 350 degrees F. Cut the cornbread into 2 inch cubes and place them on a baking sheet. Spray the tops of the cornbread with nonstick cooking spray. Bake for 20 minutes to dry out bread.
- While the cubes are baking, place a large skillet or pan over medium heat. Add in butter, garlic, thyme, sage, onion, celery and salt. Saute for 4-5 minutes until onion is translucent. Transfer mixture to a large bowl and add in the cornbread cubes, egg, vegetarian broth, cranberries and walnuts. Gently toss to combine, making sure to try and keep some of the cornbread cubes intact.
- If you want to make it in the turkey: Stuff the cavity of the turkey otherwise you can pour the stuffing into a greased 9x9 inch baking dish and dot the top with butter pieces. Cover with foil and bake at 325 degrees F for 20 minutes.