Although technically “Thanksgiving Week”on the blog ended last week, I had to throw in one more bonus Thanksgiving recipe before the big dinner!
And what a bonus it is! If you’ve been looking for the perfect gluten free stuffing recipe, look no further!
I added rich & creamy roasted butternut squash and fresh, tart cranberries to this gluten free cornbread stuffing for a delicious combination of flavors and a burst of beautiful color throughout the dish!
I slow cooked this stuffing in the Wonderbag, making it the perfect dish to prepare first thing on Thanksgiving morning, then put it in the bag, set it aside and let it slow cook all day without taking up valuable stove or oven space!
If you’re not familiar with the Wonderbag, I first introduced it on Little Leopard Book a year ago in my Kale Turkey Soup recipe.
The Wonderbag uses revolutionary insulation technology to cook food that has been brought to a boil on the stovetop for up to 12 hours in the bag. The bag is lightweight and can be placed anywhere while continuing to cook your food inside, this means the stuffing can literally be cooking in any room of the house, while you fill the kitchen up with all of your other Thanksgiving dinner goodies, like Garlic Herb Bacon Wrapped Turkey Breast, Mashed Sweet Potatoes or Portobello Mushroom Brussels Sprout Casserole!
- Gluten free cornbread
- 2 cups gluten free flour
- 2 cups cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup sugar
- ½ cup butter (melted & cooled)
- 4 eggs
- 2 cups milk
- 3 cups butternut squash (peeled & diced)
- 4 tbsp olive oil (divided)
- 2 tsp kosher salt (divided)
- 2 tsp ground black pepper (divided)
- 2 tbsp butter
- 1 cup white onion (diced)
- 1 cup celery (diced)
- 1 cup cranberries
- 1 tbsp fresh sage (chopped)
- 4 cups vegetable broth
Preheat the oven to 400°.
Prepare the gluten free cornbread.
In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.
In a small bowl, combine the melted butter, eggs and milk.
Add the wet ingredients to the dry ingredients and stir to combine.
Spread the cornbread mixture into a greased 9 x 13 inch baking dish.
Place in the oven for 30-35 minutes.
In the meantime, prepare the squash.
Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.
Place in the oven with the cornbread and roast for 15-20 minutes.
Once the cornbread and squash are cooked, remove from the oven and set the squash aside.
Allow the cornbread to cool then slice into cubes and set aside.
Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot on the stove over medium heat (I used my 7 quart Calphalon dutch oven, which worked perfect for this recipe!) Once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.
Add the remaining 1 tsp salt and pepper, and sage.
Add the roasted squash and cornbread to the pot. Gently stir to combine.
Cover with the vegetable broth and bring to a boil.
Cover the pot with a tight fitting lid and place in the Wonderbag.
Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.
Open the bag after 4-6 hours, remove the lid and voila!
Seriously flavorful, moist & delicious stuffing, right out of the bag!
The Wonderbag is sold on Amazon (oh hey Amazon Prime 2 day shipping!) so there’s still plenty of time to get your hands on one before Thanksgiving dinner!
And did I mention that for every Wonderbag purchased, one is donated to a family in need in Africa? How cool, right? A company with an awesome product, that’s also doing good in the world, that’s why I love this company so much!
Today’s post was sponsored by Wonderbag. Thanks for supporting all of the awesome WhitneyBond.com partners like Wonderbag!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free (always make sure the vegetable broth used is gluten-free).