How to Make our Thanksgiving Cornbread Stuffing

Gluten Free Stuffing

Makes One 13 x 9  inch pan

Make the mix the day before you’re going to use it.  If you make it earlier, freeze until ready to use.

Make a loaf of GF cornbread using your favorite mix (such as Bob’s Red Mill).

Get a loaf of GF white or millet bread (about 18 oz.) (use any good quality GF bread).

Cube the loaf of bread.  Spread the cubes in an even layer on a baking sheet.  Toast the cubes at 350F for about 8 – 10 minutes.  Take the cubes out of the oven, and let cool.

Crumble the loaf of cornbread in a large mixing bowl, and add the bread cubes.  Combine thoroughly.  Add seasonings such as salt, pepper, poultry seasoning and/or Italian seasoning to taste.

Follow these directions:

8 tbsp butter or margarine

2 cups Celery, diced thin

1 cup Onions, chopped

4 cups Chicken Stock

5 ea Eggs, beaten

Salt, to taste

Pepper, to taste

Method of Preparation:

1. Preheat oven to 375° F
2. Melt butter in a large skillet over medium high heat
3. When butter is melted, add onions and celery and sauté until soft (about 7 minutes)
4. Meanwhile, pour stuffing mix into buttered 9 x 13 casserole dish
5. Spread vegetable mixture over stuffing mixture
6. Add stock, mix well and season with salt and pepper
7. Add eggs and mix until incorporated
8. Bake for 30-45 min or until stuffing is set and golden.

Please keep stuffing mix frozen until ready to use.