Gluten-Free Cornbread Stuffing
photo by DeliciousAsItLooks
- Ready In:
- 170hrs 30mins
- Ingredients:
- 18
- Yields:
-
1 large roasting pan
- Serves:
- 12-14
ingredients
- 1 loaf cornbread, -crumbled and stale
- 1 (15 ounce) can breadcrumbs
- 2 (16 ounce) packages bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
- 1 cup onion, diced and sauteed
- 1 cup carrot, diced and sauteed
- 1 cup celery, diced and sauteed
- 1 (32 ounce) box chicken stock or (32 ounce) box bouillon
- 1 (12 ounce) bag cranberries
-
Seasoning Suggestions
- salt
- pepper
- poultry seasoning
- basil
- rosemary
- fennel
-
Optional
- 6 ounces walnuts (chopped or whole)
- 3⁄4 cup pine nuts
- 2 cups cilantro, finely diced
- 1⁄4 cup honey
directions
- 1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it’s rehydrated with chicken stock.
- DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
- Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
- Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
- Preheat oven to 350 degrees.
- Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
- Add optional ingredients to cornbread mixture.
- Season to taste.
- Mix cornbread mixture thoroughly.
- Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
- Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.
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