Gluten Free Cornbread Stuffing Recipe
- 4 ½ cups of cornmeal
- 4 eggs + 1 egg for dressing
- 2 cups of buttermilk or 2 cups of milk with 2 tablespoons of apple cider vinegar
- ½ cup of baking soda
- 3 tablespoon of salt
- 1 cup of diced celery
- 1 cup of diced onions
- 1 egg
- 2 tablespoons of finely chopped rosemary
- 2 tablespoons of finely chopped fresh sage
- 2 tablespoons of finely chopped parsley
- 1 stick of butter
- 3 ½ cups of turkey or chicken broth
- ½ cup of turkey drippings
- 1 teaspoon of salt
To Prepare the Cornbread
- Preheat your oven to 450 degrees. Take a bowl and put all the dry ingredients kept for the cornbread. Mix the dry ingredients and whisk it till it has combined properly.
- Add four eggs along with yolk to the mix and then add the buttermilk or the milk and apple vinegar mix to it. Keep stirring till it has combined evenly. You can also use oil instead of buttermilk.
- Take a muffin pan, grease it with butter, and add the batter of the cornbread to the muffin pan. Bake it till it turns golden brown or for 15 minutes. The cornbread needs to spring back when you press it.
- Make sure that the cornbread muffins dry out for 1-2 days in order to get the best result. You can make these muffins one month in advance and wrap them up individually in plastic wrap. Place them in the refrigerator. Thaw these muffins for 1-2 days for drying out prior to making the stuffing with cornbread.
To Prepare the Stuffing
- Heat a large skillet over medium heat. Add butter and allow it to heat. Add the celery, onions, and fresh herbs till the onions are translucent and soft for 8 minutes.
- In the meantime, take a large bowl and crumble 4 ½ cups of cornbread using your head. You can also dice the cornbread into equal size portions. Allow the butter, celery, and onion mix to cool down a bit. Thereafter, add it to the cornbread.
- Add salt to taste, egg, and turkey or chicken broth along with the turkey dripping if you use them. Stir till it has combined evenly.
- Take a buttered casserole and place the mix in it. Drizzle some melted butter over the cornbread stuffing. This way you will have a nice and crunchy crust on top.
- Bake the mix at 375 degrees for 45 minutes or till it is golden brown in color.
NOTES – You are going to have extra muffins leftover from the recipe on the basis of the amount of batter than you are scooping into the muffin tins. Use 4 ½ cups of crumbled baked cornbread muffin to make one casserole dish.