Cornbread Stuffing made with gluten free cornbread packs in all the flavors of Thanksgiving- and this is full of flavorful veggies and herbs, and is made with a fluffy and sweet gluten free cornbread.
My grandma celebrated her 90th birthday this past July. To honor her and all her years taking care of so many of us, we had a week long family reunion and birthday party. She has 4 children (plus their spouses), 10 grandchildren, and 15 great grandchildren (and counting!).
We are spread out across the States (and world), but over 30 of us managed to gather in Oregon for the occasion. We spent the week hiking, caving, fishing and waterskiing, and in the evenings having large meals together at a house we rented for the out-of-towners. Despite the busy schedule, my 90 year old grandma was along for the ride and present for all the week’s activities.
Doesn’t she look amazing?
She is quite an inspiration to me, in so many ways. At 90, she is still driving around town, spending time gathering with friends to rug hook. She still volunteers at the soup kitchen and at her church.
About 8 years back, I was living near her, and I would drive by her house every afternoon on my way home from work. She had been having some joint pain, so with her tenacious spirit, she was fighting back. Despite the frigid winter temperatures, I would see her out walking every afternoon, bundled up against the chilly wind and snow flurries.
As a child, my grandma did a lot with my brother and I. We spent time going for hikes and playing tennis, and often walked down to my grandma’s house for meals. She was a healthy cook before being a healthy cook was cool. I was so thrilled to show her the “banana soft serve” trick a few years back- she gawked, saying when her children were growing up, the “milkshakes” she served to her family were frozen bananas blended with milk from their cows.
I loved her soups full of chewy whole grains and tons of veggies. This was at a time that serving Campbell’s condensed soups was the norm.
I remember on Thanksgiving one year, I was helping her make her cornbread stuffing, and watching her chop a ton of vegetables to sauté in the pan. She told me adding lots of vegetables to everything you could was the key to keeping the family healthy. I am pretty sure that one statement, so many years ago, had more of an impact on my cooking style than anything else. Tons of veggies? Check!
This cornbread stuffing is now a must at all our Thanksgiving gatherings, whether it’s spent with her side of the family or not. Testing this cornbread stuffing with my gluten free cornbread recipe this week brought back tons of holiday memories. We stuffed a chicken with it and made a pan of roasted parsnips and carrots- for days afterwards, little spoonfuls of this stuffing made our leftovers taste just like Thanksgiving.
Tips for Gluten Free Cornbread Stuffing
Make it Gluten Free: Try this gluten free cornbread recipe. We also love this cornbread with chili and soups.
Save time: Buy a cornbread mix or a pre-made cornbread if your limited on time the week of Thanksgiving. I have never bought a store bought gluten free cornbread, so I can’t recommend one.
Make it Vegan: Making a flavorful stuffing would be a great addition to a meat-free Thanksgiving meal. Make this with a vegan butter spread and use a vegetable broth to moisten it.
Vitamin Sunshine
Gluten Free Cornbread Stuffing
This is my grandma's stuffing recipe, and the whole family makes it now. Sweet cornbread and lots of flavorful veggies and herbs add all the classic flavors to your Thanksgiving meal. Stuff this in a chicken or turkey, or just bake on the side. I use my
Gluten Free Cornbread
recipe, but feel free to sub any cornbread you like to make.
20 minPrep Time
25 minCook Time
45 minTotal Time
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Ingredients
1 recipe
Gluten Free Cornbread
1 tablespoon butter
1 onion, diced
1 large green bell pepper, diced
2 cups celery, sliced
3/4 teaspoon sea salt
1/2 teaspoon poultry seasoning
black pepper, to taste
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh sage, chopped fine
1/2-3/4 cup chicken or vegetable broth (optional, if not stuffing a bird)
Instructions
Prepare the cornbread as directed. If you can, make this several days ahead so it has time to dry out. If that's not possible, just break it up, and then put it in the oven to toast on 300 degrees for about 30 minutes. It doesn't need to be crunchy dry, just not moist and fresh.
In a large frying pan, add butter, chopped onion, bell pepper and celery. Sauté over medium-high heat, stirring occasionally, for 15-20 minutes, until veggies are very tender. Season with sea salt, black pepper, poultry seasoning, and add chopped sage and rosemary.
Use to stuff a turkey or a chicken, or add to a baking dish to cook separately. If cooking the stuffing separately, moisten stuffing with 1/2 cup-3/4 cup of drippings from the cooked turkey or chicken, or use chicken or vegetable stock.
When baking stuffing separately, I like to bake it uncovered so the top gets crunchy. I generally just put it in the oven with whatever else is baking- roasted veggies or a chicken.
If baking on it's own, bake at 400 degrees Farhenheit for 20-25 minutes, until hot throughout and lightly toasted on top.
6.6.15
http://www.vitamin-sunshine.com/gluten-free-cornbread-stuffing-recipe/
Michelle @ Vitamin Sunshine
Other Thanksgiving Sidedish Recipes:
Sweet Potato Casserole with Brown Sugar Topping, by Pinch of Yum
Harvest Butternut Squash Quinoa Salad, by Delicious Meets Healthy
Green Beans with Bacon and Shallots, by Simply Fresh Dinners
Warm Winter Red Rice, Arugula, and Brussels Sprouts Salad, by Vitamin Sunshine
Lemon Parmesan Roasted Brussels Sprouts and Parsnips, by Vitamin Sunshine
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