Ingredients:
For the cornbread:
- 1 cup gluten-free flour baking blend (with xanthan gum)
- 1 cup gluten-free yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3/4 cup milk (any kind, or use dairy-free alternative)
- 1/4 cup honey
- 2 large eggs
For the stuffing:
- 4 tablespoons unsalted butter (or dairy-free alternative)
- 1 yellow onion, diced
- 4 stalks celery, diced
- 1 clove garlic, minced
- 2 tablespoons chopped fresh sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries (optional)
- 12 cups crumbled gluten-free cornbread
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
Instructions:
Make the cornbread:
- Preheat oven: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Combine dry ingredients: In a mixing bowl, whisk together gluten-free flour blend, cornmeal, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk together the melted butter, milk, honey, and eggs.
- Mix batter: Add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix).
- Bake: Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and crumble: Let the cornbread cool completely, then crumble into bite-sized pieces.
Make the stuffing:
- Sauté vegetables: Melt the butter in a large skillet over medium heat. Add the onion, celery, and garlic. Cook, stirring occasionally for 5-7 minutes until softened.
- Add herbs: Stir in the sage, thyme, salt, and pepper. Cook for an additional minute until fragrant.
- Combine ingredients: In a large bowl, combine the crumbled cornbread, sautéed vegetables, cranberries (if using), beaten eggs, and broth. Mix gently until everything is evenly moistened.
- Bake: Transfer the stuffing mixture to a greased 9×13 inch baking dish. Cover with foil and bake at 350°F (190°C) for 20 minutes. Uncover and bake for an additional 15-20 minutes, or until heated through and lightly golden on top.
Tips:
- Make cornbread ahead: Bake the cornbread a day or two in advance for convenience.
- Dairy-free: Use dairy-free butter and milk alternatives.
- Add-ins: Customize with your favorite additions like chopped nuts, sausage, or dried fruits.
- Bake in the turkey: If you’d like, stuff the turkey cavity with the mixture instead of baking it separately.
