Gluten Free Cornbread Stuffing
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Stuffing:
  • 1 Batch of Cornbread, cut into cubes (Recipe Follows)
  • 1 Tablespoon Butter, or oil of choice
  • 1 Medium Onion, diced
  • 4 Stalks of Celery, diced
  • 2 Cups of Turkey, Chicken or Vegetable Stock
  • ½ Teaspoon Poultry Seasoning
  • 1 Tablespoon Dried Sage
  • ½ Tablespoon Dried Thyme
  • Pepper to taste
Cornbread:*
  • 1 Cup Cornmeal
  • 1 Cup Almond Meal
  • ½ Cup Pumpkin Puree (not pumpkin pie filling)
  • 2 Tablespoons Coconut Sugar
  • 1 Tablespoon Coconut Oil, melted
  • 1 Cup Unsweetened Almond Milk + 1 Tablespoon Apple Cider Vinegar
  • 1 Egg
  • ½ Teaspoon Baking Soda
  • Pinch of Salt
Instructions
  1. Preheat the oven to 350F. Spray a 10-inch cast iron skillet or 8x8 baking sheet with nonstick spray. Set aside.
  2. Begin making the cornbread by combining the cornmeal, almond meal, salt, coconut sugar and baking soda in a large bowl. Mix until well combined.
  3. Add the pumpkin, coconut oil, almond milk + vinegar mixture and egg to the dry ingredients. Whisk until a thick batter forms. Transfer the batter to your greased skillet or baking sheet and bake for 30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool for a few minutes.
  4. When the cornbread is cool, remove from the pan and cut it into small cubes. Transfer to a large baking sheet and place back in the oven for ~15 minutes, or until toasted. Transfer to a large bowl when done.
  5. Heat butter or oil in a pan over medium heat. Add the onion and celery to the pan, and sautee until tender. Add the poultry seasoning, sage, thyme and pepper. Stir until well coated.
  6. Add the onion and celery to the bowl of toasted cornbread. Stir until mixed. Add in the stock and stir until all ingredients are combined, and the bread soaks up the stock.
  7. Transfer mixture to an 8x8 pan that has been prepared with cooking spray. Cover with foil and place back in the oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until golden brown.
Notes
*I wouldn't recommend preparing this cornbread to eat on it's own, as it isn't very sweet. Increase the coconut sugar to ¼ cup and add ¼ cup of honey for delicious cornbread.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/gluten-free-cornbread-stuffing/