Stuffing. It’s the one thing that people miss at the holidays. Stuffing shouldn’t just be relegated just to the holidays. I received a panicked email during Christmas, when someone’s stuffing mix supply ran out. I tried to encourage the writer that it’s not all that hard to make. Use the recipe for Bette Hagman’s gluten-free cornbread, and you’re halfway to delicious cornbread stuffing.
Don’t just wait for the holidays. This gluten-free cornbread stuffing is good anytime of the year. While it’s tasty with turkey, it’s succulent as a side to sausage as well. You can use it to make waffled stuffing, that would make one heck of a base for a meatloaf sandwich. Either way, you can easily make this gluten-free cornbread stuffing part f your meal rotation.
Gluten-Free Cornbread Stuffing
1 small onion, diced
2-3 ribs of celery, chopped
2 sticks of butter (or Earth Balance if dairy-free)
2 tbsp Massel Vegetable Bouillon & Seasoning Granules
2 tsp salt
1/2 tsp pepper
2 tsp sage
1 tsp thyme
9 c cubed cornbread
1/2 c dried cranberries
2 1/2 – 3 c water
1. Preheat oven to 350.
2. Dice onion and chop celery. In large skillet, melt butter and saute onion and celery until onions are translucent.
3. Add bouillon, salt, pepper, sage and thyme to sauteed mixture. Cook 2-3 minutes further.
4. Place cornbread cubes in large baking dish, preferably one that has its own cover. Add to it the sauteed vegetable and herb mixture. Stir together along with dried cranberries.
5. Moisten cornbread stuffing with water. You can adjust the level of water for your preferred level of moisture.
6. Cover baking dish and cook for 25-30 minutes. Remove cornbread dressing from oven and let rest covered 5-10 minutes.
<em>Do you enjoy cornbread stuffing anytime of the year, or just the holidays? What do you like to pair with it? Leave me a comment below!</em>
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