Gluten Free Cornbread Stuffing
There’s no shame in using a boxed mix to help ease the holiday pressures, and this cornbread mix from Bob’s Red Mill is the perfect jumping point. When I was diagnosed with Celiac Disease, this was one of the first things my mom perfected to make Thanksgiving delicious and accessible for me.
20 minutes
1 hour and 15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 252 |
| Fat: | 21 g |
| Carbohydrates: | 7 g |
| Protein: | 10 g |
| Cholesterol: | 48 g |
| Sodium: | 482 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Calculated per serving. | |
Serves: 10
Ingredients
Cornbread
- 111 Bob's Red Mill Gluten-Free Cornbread Mix
- 1.5 cups1.5 cups1.5 cups Buttermilk
- 222 Eggs
- .5 cup.5 cup.5 cup Salted Butter, melted
Stuffing
- 444 Sweet Italian Sausage
- 111 Yellow Onion, chopped
- 222 Carrots, chopped
- 222 Celery, chopped
- .5 cup.5 cup.5 cup Pecans, toasted
- 2 Tbsp2 Tbsp2 Tbsp fresh Thyme
- 2 cups2 cups2 cups free range, organic Chicken Stock
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F.
- Prepare the cornbread by combining the buttermilk, eggs, and melted butter into the Bob’s Red Mill Gluten Free Cornbread Mix. The batter will be thick.
- Add to a well-greased baking pan and spread until smooth.
- Bake at 375F for 25 minutes.
- Remove and allow to cool completely before cutting into 1.5” cubes.
- Remove the sausages from their casing, and prep the mirepoix into an equal-sized dice.
- In a large skillet, toast the pecans until darkened and aromatic.
- Remove and then begin browning the sausages, breaking them into smaller chunks.
- Remove and add the mirepoix into the sausage drippings, and cook until tender (about ten minutes).
- Season the mirepoix with salt, pepper, and the fresh thyme.
- Add the sausage and pecans back into the skillet and cook together for five minutes.
- In the largest bowl you have on hand, combine the cubed cornbread and skillet mixture with two cups of chicken or turkey stock. The cornbread will become a bit soggy, which is what we want.
- Place everything into a well-greased baking dish and bake at 375F for 35-40 minutes until the top is nicely browned and crunchy.
- Serve warm and enjoy!
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