We cooked a turkey early this year so I could devote this week to Thanksgiving recipes. Hopefully we will not be too turkeyed-out by the time the holiday is over! It will be an opportunity to create some good turkey leftover dishes though!
An Awesome Gluten Free Cornbread Stuffing!
Stuffing is probably the hardest part of the traditional Thanksgiving meal to make gluten free. I’ve been making this cornbread stuffing with turkey sausage the last few years and everyone always loves it! It’s sweet. It’s savory. The apple and celery give it some crunch and the bread cubes are just the right texture and have great flavor.
Stuffed in the Bird or Not This Cornbread Stuffing Tastes Great!
You can stuff it in the bird or just bake this cornbread stuffing to heat it through. If you make it a day ahead, I recommend taking it out of the fridge and letting it come to room temperature before stuffing or baking it. If the turkey’s hogging the whole oven, you can always bake the cornbread stuffing while the turkey rests after roasting.
- For the Cornbread
- 1 cup white rice flour
- ⅔ cup potato starch (not flour)
- ⅓ cup tapioca starch
- 1 cup gluten-free yellow cornmeal (some cornmeal is processed on the same equipment that processes wheat)
- ⅔ cup sugar
- 1 tsp xanthan gum
- 2 tsp baking powder
- ½ tsp salt
- 1 Tbsp fines herbs
- ½ tsp celery salt
- ½ tsp seasoned salt
- ¼ tsp freshly ground black pepper
- ½ tsp dried basil
- 1 ½ cup almond milk (or dairy milk if you prefer)
- ¼ cup canola oil
- 4 large eggs
- To Make the Stuffing
- ¼ cup extra virgin olive oil, divided
- 3 celery stalks, chopped (about 1 ½ cups)
- 1 large onion, chopped (about 1 ½ cups)
- 2 cloves garlic, minced
- 1 Gala apple, cored and chopped
- ¼ cup flat leaf parsley, chopped finely
- 3 links sweet Italian turkey sausage
- ½ cup dry white wine
- 1 ¾ cups chicken stock
- 2 tsp rubbed sage (or 1 tsp ground sage)
- ½ tsp salt
- freshly ground pepper
- Preheat oven to 400 degrees F.
- Grease a 9 X 13 inch pan or casserole dish.
- Mix the dry ingredients, rice flour through basil in a large bowl
- Mix the wet ingredients: almond milk, canola oil and eggs in a separate bowl.
- Add the wet ingredients to the dry and mix well.
- Pour the batter into the prepared pan and bake 25-30 minutes until a toothpick comes out clean or with maybe just a few crumbs.
- Reduce oven temperature to 350 degrees F.
- Let bread cool and then slice into ¾ inch cubes.
- Grease a sheet pan and spread bread cubes out on it.
- Bake cubes 20 minutes at 350 degrees F to dry out edges a bit.
- To prepare the stuffing heat 2 Tbsp extra virgin olive oil over medium heat.
- Saute celery and onion until onion is very soft about 10-15 minutes.
- Add garlic and sauté just until aroma comes and then transfer vegetables to large oven safe bowl.
- Add another 2 Tbsp oil to pan and heat over medium high heat.
- Squeeze sausage out of casings into pan.
- Cook stirring and breaking up the sausage until it is cooked through.
- Transfer to bowl with vegetables.
- Add wine to pan and boil over high heat, scraping up the yummy, browned goodness from the bottom of the pan until reduced to about ¼ cup.
- Add liquid to vegetables along with 1 ¼ cups chicken stock and mix well.
- Add apple, parsley, cornbread cubes and sage, salt and pepper.
- Toss to mix and coat bread cubes.
- Add last ½ cup stock if necessary – you want the stuffing to be well moistened but not sopping wet.
- You can use the stuffing to stuff your turkey or bake it separately. Use a 350 to 400 degree F oven for about 20 - 30 minutes until heated through. If it’s in a fairly deep bowl, stir it around after 10-15 minutes.
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