Gluten Free Cornbread Stuffing (Edit recipe)

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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.

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PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

15

Serves: 10

Ingredients

Cornbread

1 Gluten-Free Cornbread Mix - Bob's Red Mill
1.5 cups Buttermilk
2 Eggs
.5 cup Butter, Salted, melted

Stuffing

4 Sweet Italian Sausage
1 Yellow Onion, chopped
2 Carrots, chopped
2 Celery, chopped
.5 cup Pecans, toasted
2 Tbsp Thyme, Fresh
2 cups Chicken Stock, Free-Ranch, Organic - Bonafide Provisions
.5 tsp Kosher Salt
.25 tsp Black Pepper

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	146
Fat:	13 g
Carbohydrates:	3 g
Protein:	4 g
Cholesterol:	26 g
Sodium:	231 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.