This recipe was originally published in 2015.
Use a gluten-free bread with herbs (like Canyon Bakehouse rosemary-thyme focaccia) and your gluten-free vegetarian stuffing will be the bomb. For best results, cube the bread and cornbread and let them sit out on the counter to dry out for a few days or at least overnight. This recipe can be made with egg replacement; see instructions below.
For Egg-Free Cornbread Cubes, omit 2 eggs. Add 1 tablespoon cornstarch or arrowroot to dry ingredients in step 2. Combine 1 tablespoon flax meal with 3 tablespoons hot unsweetened applesauce. Let cool. Use this mixture to replace 2 eggs in step 2. Batter should be moist and easy to scoop. If batter is too dry, add extra milk or water, 1 tablespoon at a time.
For Classic Cornbread, grease a 9×9-inch baking pan or a cast iron skillet. Use the ingredient list for Cornbread Cubes except increase the sugar to 3 tablespoons and omit both the poultry seasoning and black pepper. Bake in preheated 350°F oven for 25 to 30 minutes or until a toothpick comes clean.Yields 8-10 servings
- 1½ cups gluten-free cornmeal
- 1 cup gluten-free all-purpose flour blend of choice
- 1 tablespoon sugar
- 2 heaping teaspoons baking powder
- 1 heaping teaspoon poultry seasoning
- ½ teaspoon kosher salt
- Pinch of black pepper
- 1/3 cup olive oil
- 2 large eggs
- 1 cup milk of choice
- 1/4-1/3 cup olive oil, divided
- 2-3 stalks celery, chopped
- 1 yellow onion or large shallot, chopped
- 2 cloves garlic, minced
- 3-4 cups stale gluten-free bread of choice, cubed
- 3-4 cups Cornbread Cubes
- 3-4 cups gluten-free chicken or vegetable broth, room temperature
- 2 heaping teaspoons poultry seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley or thyme leaves
1To make Cornbread Cubes, preheat oven to 350°F. Grease a quarter-sheet pan or a 9x13-inch pan.
2In a large bowl, whisk together cornmeal, flour blend, sugar, baking powder, poultry seasoning, salt and black pepper until combined. Make a well in the center of the dry ingredients and add olive oil, eggs and milk. Stir mixture with a wooden spoon until blended.
3Scoop batter into prepared pan and flatten into an even thin layer. Place in preheated oven and bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan.
4Turn cornbread onto a cutting board and cut into ½-inch cubes. Let cubes dry out a few days on the countertop or at least overnight.
5To make the stuffing, place 2 tablespoons olive oil in a sauté pan over medium heat. Add celery and onion and cook until wilted, about 5 minutes. Add garlic and sauté 30 seconds. Remove pan from heat and let vegetables cool until just warm to touch.
6Preheat oven to 350°F. Grease a large casserole dish or cast iron pan with olive oil or nonstick spray.
7Combine bread cubes and cornbread cubes in a large bowl. (Cornbread will crumble somewhat.) Add broth, poultry seasoning, salt, pepper and sautéed celery mixture and fold gently to combine. Let mixture sit 5 minutes and fold again. Most of the liquid should be absorbed.
8Turn stuffing into prepared casserole dish, taking care not to press too hard and crumble cornbread too much. Pour whatever liquid remains over the dressing. Drizzle half remaining olive oil over the top.
9Place in preheated oven and bake 25 to 30 minutes until top is brown and dressing is hot. Drizzle remaining olive oil over top and sprinkle with chopped parsley or thyme and serve.