When my brother found out that he was gluten intolerant over 2 years ago one of the biggest adjustments our family had to make was to our Thanksgiving dinner menu.
Since we have a small family, we prepare turkey breasts, instead of a whole turkey, therefore technically we have “dressing” instead of “stuffing”. Either way, this is my favorite part of the meal and I didn’t want to give it up after going gluten-free for Thanksgiving, that’s why my family created (and have now perfected) our recipe for gluten free stuffing!
- Gluten Free Cornbread
- 2 cups Premium Gold Gluten Free Flour
- 2 cups cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup butter (melted & cooled)
- 4 eggs
- 2 cups milk
- 1 loaf gluten free bread (I recommend Rudi’s Multigrain)
- 1 cup onion (chopped)
- 1 cup celery (chopped)
- 3 tbsp fresh sage (chopped)
- ½ tsp salt
- 1 tsp black pepper
- 2 eggs
- 10 cups chicken (or vegetable) broth
You will need to begin this recipe the night before by laying the bread out to dry in a baking dish (like you see in the ingredient image above).
The next day, prepare the cornbread.
Preheat the oven to 400°.
Combine the gluten free flour, cornmeal, baking powder and salt in a large mixing bowl.
In a small bowl, combine the butter, eggs and milk.
Add the wet ingredients to the dry ingredients and combine.
Spread the cornbread mixture into two 8″ x 11″ baking dishes.
Bake for 25-30 minutes. Allow the cornbread to cool.
In the meantime, heat a cup of water on the stove over medium-high heat. Add the celery and onions. Cook for 10 minutes (or until water is gone and vegetables are tender).
Tear the bread and cornbread into small pieces. Place in a large baking dish then add the cooked celery and onions.
Add the eggs, sage, salt and pepper. Pour the chicken broth on top. Toss everything together.
Bake at 350° for one hour. (Or place into a turkey for stuffing.)
♣ Vegetarian Option: When vegetable broth is used, this recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.