Here’s the thing- maybe you’ve already planned your entire Thanksgiving menu and you’ve gone out to get all your groceries. And maybe you’re thinking “Why is she posting this recipe on Monday of Thanksgiving week? It’s too late.” But if you’re planning on making cornbread AND you’re planning on making stuffing then really I’ve just made your life that much more delicious.
I’ve been craving cornbread after seeing recipes from my favorite blogs, but I needed something gluten free for my new skin diet. After a trip to Whole Foods, I had Bob’s Red Mill Gluten Free Cornbread Mix
This stuffing has all my favorite things: cornbread, sausage, pecans, and dried sour cherries. It is so flavorful, with a touch of sweet from the dried cherries. There is also a nice crunch from the chopped pecans and celery. The best part? It’s gluten free! And you wouldn’t even know it.
I think I should have named my blog “How to trick people into eating healthy food”. Too long? But seriously, every time I make something that is vegan or gluten free or whatever I get so excited to think that I could trick someone who scoffs at those diets into eating it. Case in point: I fed this cornbread stuffing to my friend and she had NO idea it was gluten free. Win!
If this stuffing doesn’t get eaten before I head home for Thanksgiving then I’m putting it in the freezer for next week. Stuffing for days…
What are you making for Thanksgiving? Put your menu in the comments so we can inspire each other!
- 1 package cooked Bob’s Red Mill Gluten Free Cornbread Mix, cut into cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 stalks celery, chopped
- 1 lb mild or spicy Italian pork sausage, casing removed
- 1/2 cup dried sour cherries
- 1/2 cup toasted pecans, chopped
- 1/2 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 2 cups beef or chicken stock
- 2 large grass fed/organic eggs, whisked
- Cook cornbread package according to instructions (this can be done the night before with bread left out to dry out).
- Preheat the oven to 350 degrees F.
- Add olive oil to a large, heavy skillet and heat over medium-low heat. Stir in onion and celery and cook until soft but not browned, about 10 minutes.
- Add sausage (out of the casing) to the skillet and break up using your spoon. Sautée until cooked throughout.
- Add dried cherries, pecans, parsley and thyme, salt, and pepper, and stir to combine.
- Spoon all ingredients into a 9x13 in casserole dish. Add cornbread cubes and toss gently to incorporate.
- Evenly pour beef or chicken stock and whisked eggs over stuffing mixture.
- Toss gently to incorporate.
- Bake, uncovered, for 45 minutes to 1 hour, or until lightly browned.
Thanksgiving is just not Thanksgiving without the stuffing 😉
Stuffing is my very favorite part of Thanksgiving – I think I need to dedicate an entire month to trying all these yummy versions 🙂
That would be a very delicious month!
Hi Katie, do you have a favorite recipe for corn bread from scratch? I want to make this stuffing for Thanksgiving. Thanks!
Check out my recipe for Cottage Cheese Cornbread- it’s not gluten free but still so delicious. https://24carrotlife.com/2014/05/14/cottage-cheese-cornbread/
I’m baking the pumpkin pie from Joy the Baker’s new cookbook! I saw her do a demonstration for that recipe and tasted some samples, and it was freakin awesome!
This cornbread looks delish!!
Anything from Joy the Baker is delicious so I’m sure your pumpkin pie will be a show-stopper!
It was soo good!
You made it!? That makes me so happy. And I’m glad you like it!
Stuffing is my favorite. Love that this is gluten free too!