Gluten Free Cornbread Dressing
Read about my Thanksgiving adventure in Uruguay. I made this gluten-free dressing and everyone loved it!
Scroll down to see other additions you can add
to make this dressing your very own creation! |
1 (8 × 8-inch) pan of baked gluten free cornbread (Recipe Link), crumbled a bit
8 slices (stale or lightly toasted) gluten free bread, crumbled 2 to 3 cups chicken broth, divided 2 tablespoons olive oil 1/2 cup butter, divided 2 medium onions, chopped 2 cloves garlic, minced 4 to 5 stalks of celery and its leaves, chopped 3 or 4 leaves fresh sage, chopped (or 1/2 teaspoon ground sage) 3 to 4 sprigs fresh thyme leaves (or 1/2 teaspoon dried thyme) 1 teaspoon rosemary, finely chopped (If you don't have all these herbs, just add a teaspoon of poultry seasoning.) 4 eggs, lightly beaten salt and black pepper, to taste |
- Prepare Gluten Free Cornbread and toast the gluten free bread slices. Crumble into a large mixing bowl. Add a little chicken broth until it's moist. Set aside.
- In a skillet, over medium heat, sauté onion and celery in olive oil and 1 tablespoon of butter, until onion is translucent. Stir in the minced garlic and cook one minute more. Add to the cornbread/bread mixture and pour in a little more chicken stock to moisten again..
- Fold in the lightly beaten eggs. Salt and pepper to taste and stir in the seasonings.
- If dressing seems too dry, add a bit more chicken broth until it's "wet." Not too wet, not too dry.
- Pour into a 9 x 13-inch casserole dish. Dot with small pieces of remaining butter.
- Bake in a preheated 375 degree oven for 35 - 45 minutes or until browned on top and no longer too wet. (Stir from the browned sides to center once or twice while it's baking.)
Try these other additions:
- 1 cup cooked cranberries, drained
- 1/2 cup dried cranberries
- 1 cup chopped pecans
- 1 cup chopped and peeled Granny Smith apples
- 1 and 1/2 cups cooked, shredded chicken
- 1/2 cup sliced jalapeños, drained from a jar
