Gluten Free Cornbread Stuffing
BEST STUFFING EVER! This cornbread stuffing is a healthier, gluten free take on a Thanksgiving classic stuffing! With bites of sweetness from dried cranberries, crunchy walnuts and incredible flavors from thyme and sage. You're going to LOVE this recipe!
Servings 9 servings
Calories 279cal
Ingredients
- For the gluten free cornbread:
- 3 tablespoons melted butter (or sub melted coconut oil or olive oil)
- 2 eggs, at room temperature
- 2 tablespoons honey (or pure maple syrup)
- 1 cup unsweetened almond milk
- 1 cup gluten free oat flour (or if not GF, use whole wheat pastry flour or all purpose flour)
- 1 cup yellow cornmeal (medium grind)
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the stuffing:
- 2 tablespoons butter (or can sub olive oil)
- 3 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, lightly beaten
- 1 1/2 cups vegetarian broth (plus another 1/2 cup if you like a very moist stuffing)
- 1/2 cup dried cranberries or dried cherries
- 1/2 cup chopped walnuts or pecans
- Freshly ground salt and pepper
- 1 tablespoon butter, diced into small pieces (or olive oil)
Instructions
- To make the cornbread: Preheat oven to 400 degrees Fahrenheit. Grease a 10 inch skillet or a 9x9 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 15-22 minutes, or until tester comes out clean. Allow cornbread to cool completely in skillet. (NOTE: You can make this a day ahead if you'd like, then continue with the next step the next day.)
- Next, reduce head in oven to 350 degrees F. Cut the cornbread into 1/2 inch cubes and place them on a baking sheet. Spray the tops of the cornbread with nonstick cooking spray or drizzle with olive oil. Bake for 15 minutes to dry out bread. Optional to skip drying out the cornbread if you are short on time!
- 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 has softened.
- Transfer mixture to a large bowl and add in the cornbread cubes, beaten 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 to bake separately: add the stuffing into a greased 9x9 inch baking dish and dot the top with butter pieces or drizzle with a bit of olive oil. Cover with foil and bake at 350 degrees F for 20-25 minutes. Enjoy! Serves 8-10.
Notes
To make this with store-bought cornbread: If you'd like you can make this recipe with store-bought cornbread (it may not be gluten free though). Just continue with the recipe with step 3: drying out the cornbread after cutting into cubes, etc.
Nutrition
Serving: 1serving | Calories: 279cal | Carbohydrates: 33g | Protein: 7g | Fat: 13.8g | Saturated Fat: 5g | Fiber: 3.8g | Sugar: 10.9g