Gluten-Free Cornbread Stuffing Recipe
This Cornbread Stuffing is a family favorite. Made with caramelized onions, mushrooms and pecans, it bursts with flavor.*Note that the prep time doesn't include making the cornbread. The recipe I use is here, and should be made a day ahead.
Servings: 8
Calories: 338kcal
Ingredients
- 8 cups Gluten-Free Cornbread Recipe (click here for the recipe)
- olive oil for the pan
- 2 cups yellow onion, medium dice
- 1½ cups finely chopped celery
- 10 ounces roughly chopped Crimini mushrooms (about 3 cups)
- 1½ tablespoons fresh sage, washed and dried, finely chopped
- 1½ tablespoons fresh rosemary, washed and dried, finely chopped
- ½ cup dry sherry
- 1 cup toasted pecans, roughly chopped
- about ½ cup turkey, chicken or vegetable stock
- salt and freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Toast the cornbread. Cut the cornbread into bite-sized pieces. Place them on baking sheet and toast until they are dry and beginning to brown, about 15 minutes. Remove them from the oven and set aside to cool to room temperature.
- Cook onions with celery, mushrooms and herbs. While the cornbread is toasting, coat a large sauté pan with olive oil and place it over medium heat. Add the onion and cook until it's soft, about 7 minutes. Then add the celery and cook for another couple of minutes. Stir in the mushrooms and a bit more olive oil if necessary. Sauté the mushrooms until they are nicely browned, about 10 minutes. Then mix in the fresh herbs.
- Deglaze and season. Turn the heat to low and deglaze the pan with the sherry, scraping any bits of onion, celery, and mushroom off the bottom of the pan and back into the mixture. Cook until almost all of the liquid has evaporated.Season to taste with salt and pepper. (Here's How to Season to Taste.)
- Add the pecans, toasted cornbread and stock, and season. Add the pecans, toasted cornbread to the mushroom mixture in a large mixing bowl. Gently mix to combine. Add the desired amount of stock to the stuffing. (If it's too wet, it will become mushy. Be careful and add a little bit at a time.) Season to taste with salt and pepper.
- Warm and serve. Before serving, heat stuffing in covered dish just until it's heated through, about 20 minutes at 350°F. For added crispness to the top, uncover the dish for the last 5 minutes or so.
Notes
Calorie count is only an estimate.
Nutrition
Calories: 338kcal