Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!
Do you call everyone’s favorite holiday casserole “stuffing,” or is it “dressing” to you? I think that stuffing is technically the term to use if you’re cooking it in the chest cavity of the bird. 🦃 And dressing is what is baked outside the bird, like we’re doing here.
You’ll correct me if I’m wrong. Either way, I call it stuffing. I’ve never baked it in the bird. It makes me too nervous.
My recipe for old fashioned gluten free cornbread has long been one of the most popular recipes on this site. And now, in the holiday season, it’s enjoying its moment in the sun. It’s a wonderfully versatile recipe, since it can handle all manner of substitutions.
Don’t have plain yogurt? Use buttermilk. I’ve done it and it works beautifully. Or try half sour cream and half milk. That works, too. To make it nondairy, try plain nondairy yogurt and nondairy Earth Balance in place of butter. Perhaps the best part about this cornbread (other than how it tastes, of course!) is that there’s no rice flour. Just cornmeal.
When I make a more classic stuffing with bread, the only way to truly flavor the bread cubes is first to toast them. This savory gluten free cornbread stuffing needs nothing of the sort. Just bake the simple cornbread (up to days ahead of time, wrapped tightly and stored in the refrigerator or freezer), cook the aromatics, combine with eggs and stock and bake.
You can make this stuffing into a weekday meal, if you like, by adding some ground pork. Cook the pork with the vegetables, and proceed with the recipe as written. Or make it after the holidays with some leftover holiday ham. Just cube the ham and add it with the aromatics. You simply can’t go wrong.
1 1/2 cups chopped celery hearts (from about 5 stalks)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon ground sage
1 tablespoon dried thyme
2 cups (16 fluid ounces) chicken or vegetable stock
3 eggs (150 g, weighed out of shell), beaten
Chopped fresh parsley for sprinkling (optional)
Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment paper and set it aside. Grease a medium-size casserole dish and set it aside.
Prepare the cornbread batter according to the recipe instructions, scrape it into the prepared 8-inch square baking dish and smooth the top. Place in the center of the preheated oven and bake until golden brown on top and a toothpick inserted in the center comes out clean (about 22 minutes). Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.
In a large skillet, place the olive oil and butter over medium heat. Once the butter is melted, add the diced onion and chopped celery, and mix to combine. Add the salt and pepper, and mix to combine. Cover and cook for about 6 minutes, or until the vegetables are fork tender. Uncover and add the sage and thyme and mix to combine. Remove the skillet from the heat and set it aside to cool briefly.
Remove the cornbread from the baking dish and slice into cubes with a sharp knife. In a large bowl, place the cornbread cubes, add the cooked vegetables and mix gently to combine. Beat the stock with the eggs, and pour the mixture into the bowl. Mix gently again to combine. Transfer the mixture to the prepared casserole dish and spread into an even layer.
Place in the center of the 350°F oven and bake until the eggs are set and the tops of the cornbread cubes are golden brown (about 25 minutes). Sprinkle with the optional fresh parsley. Serve immediately.