Cooking and Serving: 65 minutes | 6 servings
Ingredients
Baking and serving tips | Serving suggestions | The proof is in the pudding
Description
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 6 servings
Ingredients
Baking and serving tips
Serving suggestions
The proof is in the pudding
Gluten free cornbread stuffing FAQs
Instructions
GLUTEN FREE CORNBREAD STUFFING
Prep Time: 15 minutes mins.
Cook Time: 50 minutes mins.
Add the best herbs, aromatics, and spices of the season to your gf cornbread and.
turn it into savory gluten free cornbread stuffing. It’ll be the centerpiece of.
INGREDIENTS
1 recipe old fashioned gluten free cornbread.
3 tablespoons (42 g) extra virgin olive oil.
1 tablespoon (14 g) unsalted butter.
1 medium yellow onion, peeled and diced.
1 ½ cups chopped celery hearts, (from about 5 stalks).
1 ½ teaspoons kosher salt.
1 teaspoon freshly ground black pepper.
1 tablespoon ground sage.
1 tablespoon dried thyme.
2 cups (16 fluid ounces) chicken or vegetable stock.
3 (150 g (weighed out of shell)) eggs, beaten.
Chopped fresh parsley for sprinkling, (optional).
Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment.
paper and set it aside. Grease a medium-size casserole dish and set it aside.
into the prepared 8-inch square baking dish and smooth the top.
Place in the center of the preheated oven and bake until golden brown on top.
and a toothpick inserted in the center comes out clean (about 22 minutes).
Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.
In a large skillet, place the olive oil and butter over medium heat.
Once the butter is melted, add the diced onion and chopped celery, and mix to.
combine. Add the salt and pepper, and mix to combine.
Cover and cook for about 6 minutes, or until the vegetables are fork tender.
Uncover and add the sage and thyme and mix to combine.
Remove the skillet from the heat and set it aside to cool briefly.
Remove the cornbread from the baking dish and slice into cubes with a sharp.
In a large bowl, place the cornbread cubes, add the cooked vegetables and mix.
gently to combine. Beat the stock with the eggs, and pour the mixture into.
the bowl. Mix gently again to combine.
Transfer the mixture to the prepared casserole dish and spread into an even.
Place in the center of the 350°F oven and bake until the eggs are set and the.
tops of the cornbread cubes are golden brown (about 25 minutes).
Sprinkle with the optional fresh parsley. Serve immediately.
INGREDIENTS
1 recipe old fashioned gluten free cornbread.
3 tablespoons (42 g) extra virgin olive oil.
1 tablespoon (14 g) unsalted butter.
1 medium yellow onion, peeled and diced.
1 ½ cups chopped celery hearts, (from about 5 stalks).
1 ½ teaspoons kosher salt.
1 teaspoon freshly ground black pepper.
1 tablespoon ground sage.
1 tablespoon dried thyme.
2 cups (16 fluid ounces) chicken or vegetable stock.
3 (150 g (weighed out of shell)) eggs, beaten.
Chopped fresh parsley for sprinkling, (optional).
Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment.
paper and set it aside. Grease a medium-size casserole dish and set it aside.
into the prepared 8-inch square baking dish and smooth the top.
Place in the center of the preheated oven and bake until golden brown on top.
and a toothpick inserted in the center comes out clean (about 22 minutes).
Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.
In a large skillet, place the olive oil and butter over medium heat.
Once the butter is melted, add the diced onion and chopped celery, and mix to.
combine. Add the salt and pepper, and mix to combine.
Cover and cook for about 6 minutes, or until the vegetables are fork tender.
Uncover and add the sage and thyme and mix to combine.
Remove the skillet from the heat and set it aside to cool briefly.
Remove the cornbread from the baking dish and slice into cubes with a sharp.
In a large bowl, place the cornbread cubes, add the cooked vegetables and mix.
gently to combine. Beat the stock with the eggs, and pour the mixture into.
the bowl. Mix gently again to combine.
Transfer the mixture to the prepared casserole dish and spread into an even.
Place in the center of the 350°F oven and bake until the eggs are set and the.
tops of the cornbread cubes are golden brown (about 25 minutes).
Sprinkle with the optional fresh parsley. Serve immediately.
Notes
to use for different pastries, cakes, pies, or bread you’d love to bake.
Try them out, and let me know your thoughts. I’d love to hear from you in the
comments section below.
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GLUTEN FREE CORNBREAD STUFFING
Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Add the best herbs, aromatics, and spices of the season to your gf cornbread and
turn it into savory gluten free cornbread stuffing. It’ll be the centerpiece of
* 1 recipe old fashioned gluten free cornbread
* 3 tablespoons (42 g) extra virgin olive oil
* 1 tablespoon (14 g) unsalted butter
* 1 medium yellow onion, peeled and diced
* 1 ½ cups chopped celery hearts, (from about 5 stalks)
* 1 ½ teaspoons kosher salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon ground sage
* 1 tablespoon dried thyme
* 2 cups (16 fluid ounces) chicken or vegetable stock
* 3 (150 g (weighed out of shell)) eggs, beaten
* Chopped fresh parsley for sprinkling, (optional)
* Preheat your oven to 400°F. Line an 8-inch square baking pan with parchment
paper and set it aside. Grease a medium-size casserole dish and set it aside.
* Prepare the cornbread batter according to the recipe instructions, scrape it
into the prepared 8-inch square baking dish and smooth the top.
* Place in the center of the preheated oven and bake until golden brown on top
and a toothpick inserted in the center comes out clean (about 22 minutes).
Remove from the oven and allow to cool. Reduce the oven temperature to 350°F.
* In a large skillet, place the olive oil and butter over medium heat.
* Once the butter is melted, add the diced onion and chopped celery, and mix to
combine. Add the salt and pepper, and mix to combine.
* Cover and cook for about 6 minutes, or until the vegetables are fork tender.
Uncover and add the sage and thyme and mix to combine.
* Remove the skillet from the heat and set it aside to cool briefly.
* Remove the cornbread from the baking dish and slice into cubes with a sharp
* In a large bowl, place the cornbread cubes, add the cooked vegetables and mix
gently to combine. Beat the stock with the eggs, and pour the mixture into
the bowl. Mix gently again to combine.
* Transfer the mixture to the prepared casserole dish and spread into an even
* Place in the center of the 350°F oven and bake until the eggs are set and the
tops of the cornbread cubes are golden brown (about 25 minutes).
* Sprinkle with the optional fresh parsley. Serve immediately.
Adapted from Classic Gluten Free Stuffing
Nutrition information is automatically calculated, so should only be used as an
A platter of cornbread stuffing with cornbread pieces below
platter of cornbread stuffing with cornbread pieces below
GLUTEN FREE CORNBREAD STUFFING FAQS
Can I make this stuffing vegan?
This gluten free cornbread stuffing recipe is easily vegan-friendly. The
cornbread recipe can be made using shortening, coconut or vegetable oil instead
of butter, and a “chia egg” instead of a regular egg. You’ll need an egg
alternative to bind all the ingredients together.
Mix 1 tablespoon of ground chia seeds with 1 tablespoon of lukewarm water for
the chia egg; allow the mix to form a gel before adding it to the batter.
Butter can also be replaced with an Earth Balance buttery stick, and the yogurt
with dairy-free plain yogurt.
What are some good herb and spice variations for the gluten free cornbread
Aromatics, herbs, and spices make a flavorful cornbread stuffing dish. You can
play with fresh, dried, or fresh-frozen thyme, sage, marjoram, and rosemary. If
you opt for fresh herbs, remember to double the quantity to pack as solid and
flavorful a punch as the dried ones. You can also swap out the vegetable stock
with chicken stock and the onions with leeks.
Is it necessary to dry the cornbread before making the stuffing?
I often let my cornbread dry out over a couple of days before making my
stuffing, but it’s not essential. Once completely cooled, I store it in an
airtight container at room temperature for two to three days.
If you aren’t making the full gluten free cornbread stuffing recipe within three
days of baking your cornbread, transfer it to the refrigerator to be safe once
dry. If you freeze it, then defrost it briefly in the microwave to prevent it
from drying out in the oven when baked.
How long can I store the gf cornbread stuffing?
If it isn’t gobbled up straight away, this cornbread stuffing can be stored in a
zip-top storage bag or airtight container in a freezer for up to three months.