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    Gluten-Free Cornbread Stuffing

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    Total Time:

    Prep Time:

    Cook Time:

    170 hrs 30 mins

    168 hrs

    2 hrs 30 mins

    J Wong's Note:

    A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead.

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    Serves: 12-14


    large r ...

    Units: US | Metric

    • 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 1 (32 ounce) box bouillon
    • 1 (12 ounce) bag cranberries

    Seasoning Suggestions



    1. 1
      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.
    2. 2
      DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
    3. 3
      Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
    4. 4
      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.
    5. 5
      Preheat oven to 350 degrees.
    6. 6
      Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
    7. 7
      Add optional ingredients to cornbread mixture.
    8. 8
      Season to taste.
    9. 9
      Mix cornbread mixture thoroughly.
    10. 10
      Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
    11. 11
      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.

    Ratings & Reviews:

    • on July 15, 2014


      We really enjoyed this! Loved the addition of the cranberries and bacon. I used Gluten-Free Pantry cornbread mix and made my own gluten-free breadcrumbs. The only change I would made would be to use less bacon - it was a tad too greasy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2010


      My apologies for not reading the introduction, I just read the recipe ingredients. Yes, this sounds like a gluten-free winner!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gluten-Free Cornbread Stuffing

    Serving Size: 1 (241 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 710.2
    Calories from Fat 467
    Total Fat 51.9 g
    Saturated Fat 13.3 g
    Cholesterol 53.6 mg
    Sodium 1014.9 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 4.9 g
    Sugars 12.3 g
    Protein 19.2 g

    The following items or measurements are not included:


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