Apple & Leek Cornbread Stuffing

Can you believe it’s almost Thanksgiving? For me, normally time doesn’t pass fast or slow. It just passes in real time. But the last couple of weeks have been an … more »

Cornbread stuffing

Can you believe it’s almost Thanksgiving? For me, normally time doesn’t pass fast or slow. It just passes in real time. But the last couple of weeks have been an exception. Time seems to go forward in fits and spurts, and I find myself bewildered by the fact that it’s Thanksgiving already.

Most years, I am a guest at someone else’s Thanksgiving table, and there is no doubt that that has a certain charm to it. But because of Jonathan’s celiac disease, I cook anyhow — and I end up catering for 1. And my two girls always want to eat what Jonathan has, foodies that they are, so it’s like catering for 1 + 1/2 + 1/2. Nonsense. So this year we’re hosting, and I’m cooking it all. I love it, but don’t expect me to also be able to remember, on any given day, what day of the week it is.

So in the spirit of the Pilgrims, who of course we all know made stuffing, I give you the slightly sweet, mostly savory, totally naturally gluten free Cornbread Stuffing.

Apple & Leek Cornbread Stuffing
Six tablespoons unsalted butter
3 tablespoons olive oil
3 leeks, trimmed and sliced thinly in cross-section
3 McIntosh apples, peeled, cored & diced
2 tablespoons poultry seasoning
kosher salt & freshly ground black pepper to taste
3 tablespoons fresh parsley, chopped
1 recipe Old fashioned GF cornbread, crumbled
2 eggs, beaten
1/3 cup milk

1. In a medium saucepan over very low heat, melt the butter with the olive oil. Once the butter is melted, add the leeks, apples, poultry seasoning, salt and pepper, and parsley, and cook, covered, over medium-low heat until the leeks and apples are soft and the flavors married. The mixture should be very fragrant.

2. Add the crumbled cornbread to the mixture and stir to combine. Break up any very large pieces with your stirring spoon. Set aside the mixture to cool for about 10-15 minutes.

3. Preheat the oven to 375 degrees. Grease or line 12 muffin cups or a casserole dish and set it aside.

4. Combine the eggs and milk in a separate small bowl and whisk to combine. After the 10-15 minutes of cooling off, temper the beaten egg mixture by adding a few spoonfuls of the stuffing mixture and stirring gently. This exercise allows the eggs to accustom to the temperature of the warm stuffing mixture without being scrambled. Add the tempered egg mixture to the rest of the stuffing mixture and stir gently until completely combined.

5. If using a muffin tin, divide the mixture evenly among the muffin tins and press down the tops. If using a casserole dish, spread the mixture evenly in the dish and smooth the top. You don’t want any big pieces of cornbread sticking up. They’ll burn.

6. Place the stuffing in the preheated oven and bake for 20 or 25 minutes (20 minutes for the muffin cups; 25 minutes for a casserole dish), or until the egg is set and the stuffing is nicely browned.

Serve warm or at room temperature. In my book, if I sit down and everything is lukewarm, I consider it a victory.


15 Responses to “Apple & Leek Cornbread Stuffing”

  1. Catherine says:

    This looks very nice (and local leeks are so sweet right now!), and I’m thinking of using your cornbread recipe for my own stuffing’s breadcrumbs (this will be our first GF Thanksgiving), and then making your apple-leek stuffing another time. I am still full of gratitude for your sandwhich bread recipe — I make two loaves every weekend. And now I’m wondering whether you know of a good GF pie crust recipe. This is rather late to ask, but a cold has made it impossible for me to do my practice pies so far. If you know of a good pie crust recipe, I’ll trust it and try it as soon as you post it!

    • Nicole says:

      Hi, Catherine,
      I see you found the pie crust recipe in the Plum Galette/Plum Crumble recipe. Just double it for apple pie, so you’ll have enough for a top and bottom crust. And that’s what the site is for – to take away the guesswork for you. I do the test recipes! Have a fabulous Thanksgiving!

  2. Amy K says:

    I second the gratitude for the stuffing recipe! And for the pie crust. I’ve tried several, plus one from a box, all yuck. I’m cooking my first GF Thanksgiving this year, too. Your website is wonderful!

    • Nicole says:

      Hi, Amy,
      In the Plum Galette/Plum Crumble recipe (here on the blog), the galette recipe is a basic sweet pie crust (just double the recipe for a top and bottom crust, if you are making an apple pie). The recipe for Chicken en Croute has a recipe for a basic savory pastry crust that can be used for sweet or savory pies. They are both foolproof. Enjoy!

  3. Catherine says:

    Thank you, Nicole! I’ve pasted the pie crust recipe into my files, and am so looking forward to making it. It looks like it will behave more or less like regular pie crust, which, thanks to the invention of the food processor, is such a whiz to make. Haven’t made a pie since the diagnosis this past summer!
    Oh: a question does occur. Since GF stuff seems to tend to brown much more quickly, perhaps a pie should not be started at high temp., as one does with a non-GF pie-crust pie? Thoughts?

  4. Nicole says:

    Hi, Catherine,
    You’re most welcome. I would just use the directions for the plum galette as a guide. It’s the butter that makes it brown, not the flour, so you shouldn’t have to make many adjustments in baking method or time.

  5. Catherine says:

    The pie crust from the plum galette recipe worked just perfectly. Thank you! A note for others thinking of using it: I usually cut the sugar in recipes I find, because most American recipes call for way too much for my taste. Accordingly, when I doubled this pie crust recipe, instead of doubling the confectioner’s sugar from 1/3 to 2/3, I used 1/2 cup. The pie crust came out perfectly, as I said (flaky, beautifully golden) but it did, in fact, lack sugar. I will trust you completely from now on, Nicole, I promise!
    It is such a relief to have a good pie crust again. Even the little cinamon twists I baked, using the extra bits of pastry, were a hit.

  6. Nicole says:

    Hi, Catherine,
    Thanks so much for the update. I’m really glad it worked out so well. It’s important to have a reliable pie crust recipe in your back pocket, for sure. And feel free to modify all my recipes to suit your tastes! That’s one of the many beautiful things about making your own food: making it just how you like it. It just so happens that this time around, you and I both like it the same way. :)

  7. Amy K says:

    Thanks for the tip on the pie crust!!! Happy Thanksgiving.

  8. [...] layer of cranberry sauce, then layered in some sliced Thanksgiving turkey, and topped it with Apple & Leek Cornbread Stuffing.  Assemble the sandwich, slice it in half with a large serrated knife, & enjoy. [...]

  9. Jennifer R says:

    I got compliments on the stuffing – definitely worth the work. Tastes great as leftovers too. I couldn’t find macintosh apples so I used different ones. I think it would be even better with macintosh. Thanks Nicole! Another winner!

  10. Maria says:

    It is so nice to find your site. Our family has been at least partially gluten free since this spring. It seems we keep adding to the number affected by gluten. First the baby (and therefore me, since I am breastfeeding) , then my husband, and now perhaps our two older kids. It is strangely frustrating that, for us, the diet works, but all the medical tests came back negative. It does not help in moments of weakness. But, hey, why be weak when there are so many good foods out there? I’m especially excited to try the stuffing and the sandwich bread. We got through our first GF Thanksgiving by offering to bring a pecan-crusted pumpkin pie. It was a tasty experiment.

    • Nicole says:

      Hi, Maria,
      Welcome to the site. Do what is best for your family. There is no harm in a gluten free diet. In fact, many people eat gluten free just for general health and well-being. I’m glad you found us. Keep reading!

  11. [...] Need to make stuffing? Why not start with GFOAS’s own Apple & Leak Cornbread Stuffing. I’ll even give you the link, for FREE. [...]

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
Scroll to top of page