A Twist on a Classic side Dish!
Thanksgiving is around the corner (and let’s be real here, our gluten-free and aside from corn, our mostly grain-free cornbread stuffing can be a year round dish if you want it to be). If you’re hosting or arriving with food, you also might be taking inventory of the allergies or diet preferences of family or friends. The list can become long and almost impossible to accommodate. You search for commercial products or try to experiment with your own recipe. Time is running out and you’re flustered. Well if this situation is familiar to you, let us help you with this recipe!
What if we told you that our recipe is gluten, nut, and even egg-free? You can easily substitute your preferred milk of choice as well if you need to make it dairy-free. If you have any vegetarians on your guest list, no worries. This dish will be perfect! Did we mention the benefits of tiger nut flour? Tiger nuts have antioxidants, healthy fats that support heart health, aid in digestion and believe it or not is an aphrodisiac (according to Cleveland Clinic). If you’re starting from scratch, we recommend following our cornbread and DIY tiger nut flour blend recipes.
How to Assemble Our Gluten-Free Cornbread stuffing
- Preheat oven to 250℉/121℃
- We recommend making two batches of our allergy friendly cornbread. Once cooled, reserve about 1.5 of the batches (this is about 6 cups) for the stuffing. When we made this, we used two 9-inch round cake pans. Remove the cornbread from the pans and place one hand on top of the cornbread. With a knife in the other hand, slice across the middle of the cornbread to cut the thickness of the bread in half. From there, begin to cube the cornbread.
- Transfer the cubed cornbread to two baking sheets lined with aluminum foil and greased with cooking spray. Bake for 20 minutes.
- While the cornbread is in the oven, place the onion, celery stalks, rosemary, thyme and rubbed sage in a food processor and pulse until diced. You may need to cut the onion and celery in half before adding to the processor.
- Melt the butter in a large saute pan. Once the butter is melted, add the diced onions, celery, and herbs. Cook until softened, about 10 minutes. Season with 1.5 TBS salt and taste to see if the remaining salt needs to be added.
- While the onions and celery are cooking, prepare the vegetable stock based on package instructions if necessary. We used the Better than Bouillon Vegetable stock and prepared 3 cups worth.
- Remove the baking sheets from the oven when the cornbread is done toasting. Transfer the cubed cornbread to the casserole dish. Change the settings of the oven to preheat at 350℉/177℃. Add the onions, celery, herbs, and salt mixture from the large pan to the casserole dish. Mix contents. Distribute the vegetable stock by pouring it across the casserole dish.
- This next step is based on preference. For a softer texture, bake in the oven uncovered for 10 minutes. Then place aluminum foil on top of the casserole dish and bake for another 15 minutes. For a crispier texture, bake in the oven covered with aluminum foil for 15 minutes and then bake uncovered for another 10 minutes. Remove from oven when done and allow to slightly cool before serving. Garnish with additional chopped herbs if you would like before serving this!
Got Questions?
Can we skip toasting the cornbread to save time?
We don’t recommend this if you want that classic stuffing texture. Without toasting it, you may end up with a soggy dish.
Can I use dried instead of fresh herbs?
You sure can! Heads up though, dried herbs are more potent than fresh herbs so you can use less of them. We suggest a 1:3 ratio but taste as you go to meet your preferences. In this specific recipe, these are good herbs to replace with dried.
Are there any other recommendations for ingredients to add?
We prefer a minimal version of the classic but you could always add dried fruit, roasted squash, oysters, or sausage. Be adventurous! Our gluten-free cornbread stuffing can provide a great base for you to experiment with. Just remember to taste as you go!
Gluten-Free Cornbread Stuffing
Equipment
- 2 Baking sheets Lined with greased aluminum foil
- 1 Prep knife
- Measuring spoons
- 1 Large saute pan
- Aluminum foil
Ingredients
- 6 Cups Our allergy-friendly cornbread recipe or preferred cornbread
- 1/2 Cup Unsalted butter
- 2 Small onions
- 2 Celery stalks
- 2 tsp thyme
- 2 tsp rosemary
- 2 tsp Rubbed or dried sage
- 2 TBS Salt
- 3 Cups Vegetable stock (we chose to use Better than Bouillon Vegetable Stock).
Instructions
- Preheat oven to 250℉/121℃
- Start by cubing 1.5 batches worth of our allergy-friendly cornbread (linked above at the top of the page). This is about 6 cups. If you make this the same day, allow the cornbread to cool before cubing
- Line two baking sheets with aluminum foil and grease with cooking spray. Transfer and spread the cubes out across the two baking sheets
- Toast the cubed cornbread for 20 minutes
- While the cornbread is in the oven, place the onion, celery stalks, and herbs in a food processor and pulse until diced. You may need to cut the onion and celery in half before adding to the processor
- Melt butter in a large saute pan. Once the butter is melted, add the diced onions, celery, and herbs. Cook until softened, about 10 minutes. Season with 1.5 TBS salt and taste to see if the remaining salt needs to be added.
- Depending on which vegetable stock you use, you may need to follow the package instructions to prepare. We used the Better than Bouillon Vegetable stock and prepared 3 cups worth
- When the cornbread is done toasting, remove the baking sheets from the oven. Transfer the cubed cornbread to the casserole dish. Change the settings of the oven to preheat at 350℉/177℃
- Transfer the onions, celery, herbs, and salt mixture from the large pan to the casserole dish
- Mix the contents of the casserole dish with a spoon until the onions, celery, herbs, and salt are well incorporated with the cornbread
- Evenly distribute the vegetable stock across the mixture in the casserole dish
- This next step is based on preference so please follow carefully: For a softer texture, bake in the oven uncovered for 10 minutes. Then place aluminum foil on top of the casserole dish and bake for another 15 minutes. For a crispier texture, bake in the oven covered with aluminum foil for 15 minutes and then bake uncovered for another 10 minutes
- Once done, remove from oven and allow to cool slightly. Serve and enjoy!
What Do You Think?
Please let us know how your version of gluten-free cornbread stuffing turned out for you! Leave a comment below!