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 in hand and was ready for some Thanksgiving feastin’.
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.