A stuffing recipe like this one is hard to find. While most stuffings use bread, this is based around gluten free cornbread. The use of fresh sage and poultry seasoning help make this dish even more delicious.
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My grandmother made the best Cornbread Dressing. I loved helping her crumble up the stale hamburger buns to mix with the cornbread and gushing my fingers through the gloopy mixture of cornbread, spices and chicken stock to make sure that everything was well mixed.
When John started a gluten free diet five years ago, I started making the cornbread dressing from Joy of Cooking because it didn’t call for any breadcrumbs. It’s a good recipe. Really, it is. But it’s not my grandmother’s.
So this is my attempt.
I did a trial run Sunday night. It was too moist, the texture wasn’t quite right, and John didn’t really like it. I’ve made some alterations and the recipe below is what I’ll be cooking on Thursday. Many thanks to Ginger at Gluten Free in Georgia (and Florida) for her dressing recipe. It reminded me of some things I’d forgotten about my Grandmother’s recipe and sent me in the right direction.
* I used leftover heels from loaves of Gluten Free Sandwich Bread and Brown Rice & Buckwheat Sandwich Bread that I had frozen. A short defrost in the microwave and a few pulses with the Cuisinart and I had some lovely breadcrumbs =)
** In the test run I used six cups of stock and the dressing was too moist. I usually use two cups of stock which makes a dressing that is drier than I like, but perfect for John. Thursday I’ll be making it with four cops of stock, so that’s what I put here. If you’re the least bit hesitant about four cups, then just use two and make extra gravy =)
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