Gluten Free Living – 2016
Cornbread Dressing was always my Dad’s favorite stuffing recipe when I was growing up. He would beg Mom to make it for Thanksgiving and Christmas dinner. On occasion, Mom would make it for him and it was a rare treat when she did. Most of the time if she made the Cornbread Dressing she would also make her regular bread dressing (usually with homemade bread)!
My sister uses the same recipe and uses about five different kinds of bread, like pumpernickel, rye, sourdough, and two other artisan-type breads. It’s a simple, yet versatile recipe that’s savory and delicious.
It has been a long time since I’ve made Cornbread Dressing. I’m sure it was back when my kids were still at home. I can’t remember making it since we’ve been living in Texas (20+ years), so like I said, it has been a long time. I wanted to make the recipe as clean as possible, so I started with a batch of my Gluten Free Honey Cornbread which I made a day before needing it.
The only change I made was to decrease the honey from 1/2 cup to 1 tablespoon. You don’t want a sweet dressing, even a teaspoon of honey or sugar is plenty. Other than that, I followed my Mom’s basic recipe except for adding sage.
It’s important to defrost your turkey in the refrigerator about a week in advance of Thanksgiving. Remove the giblets the day before and boil them off an hour or two in water that’s been generously salted and peppered. You may have to add additional water if too much evaporates. (I actually did this in the crockpot the night before).
Then on the morning of Thanksgiving or Christmas, cut the cornbread (baked the day before), into cubes. Saute the onions and celery in butter. Combine everything with the seasonings and giblet broth and it’s ready to stuff inside the turkey.
If you don’t like to cook your stuffing that way, just put it in a greased casserole dish and bake about 30-40 minutes or until done. We prefer to serve our Cornbread Dressing (or any kind of dressing) with gravy poured over the top. But it’s just as good served plain.
I served mine for Thanksgiving dinner along with Squash and Carrot Casserole and other traditional fixings. Gluten free gravy poured over top made it perfect. If you’re looking for a delightful Cornbread Dressing recipe, than give this healthier gluten free version a try.
Cornbread Dressing is a terrific side dish any time you’re preparing a holiday turkey.
Here I’ve drizzled Turkey Gravy over top of the stuffing.
If you enjoy Cornbread, you’ll enjoy Mom’s Cornbread dressing.
Here’s what I did.
I used these ingredients. A batch of Gluten Free Honey Cornbread (minus most of the honey) is in the baking dish and I cooked the turkey giblets off in a crockpot overnight on low for the giblet broth.
Prepare cornbread a day in advance. On the day you’re preparing the stuffing, cut cornbread in cubes.
Place cubed cornbread in a very large mixing bowl. Add seasonings.
Saute onions and celery in butter in separate skillets if necessary. Do NOT drain. Add veggies and drippings to the cornbread cubes.
Add giblet broth. (Chicken broth can be substituted).
The idea is to moisten the cubes enough so it doesn’t dry out while baking. If you’re putting the whole batch in a casserole dish you will need between 2 to 2 1/2 cups broth so the dressing doesn’t dry out while baking. (It will look moister than this).
If desired, stuff both cavities of the turkey with Cornbread Dressing. Secure the back side with skewers.
Place any remaining dressing in a greased baking dish.
Bake about 30-40 minutes at 350.
Remove stuffing from turkey and place in a large serving bowl.
If you prefer a spicy cornbread dressing, try my Bacon Cheddar Chili Cornbread or Jalapeno Cheddar Honey Cornbread. Just remember to decrease the honey or sugar to one teaspoon–no more than one tablespoon–when making.
Here’s the recipe.
(Recipe inspired from my Mom’s Cornbread Dressing, Helen Mattis, Titusville, FL)
Add gravy and you’re good to go!