Cornbread Dressing is lip-smacking good! This delicious stuffing is great for the holidays especially for those of you who enjoy a little bit of the South in your food. This version is gluten free and uses celery, onions & lots of herbs for fantastic flavor. Stuff the turkey or bake in a casserole dish.
1 9x13" glass baking dish to bake the cornbread in
1 sharp knife to cube cornbread and cut vegetables
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 large sauce pot with lid to cook off turkey giblets
2 large skillets
1 one-quart casserole dish
Ingredients
6-8cupscornbreadcubed (don’t use a sweet cornbread)
2cupscelerydiced
2largeonionsdiced
1tsp.rubbed sage
2 1/2tsp.poultry seasoning
1tsp.sea salt
1/2cupunsalted butter(1 stick)
2cupshomemade turkey giblet broth(or chicken broth), or more if needed
1/2tsp.ground black pepperor as desired
Instructions
Prepare cornbread a day in advance if possible.
After cooled, allow cornbread to stale – a day if possible.
When ready to begin preparation, cube cornbread and place in a large mixing bowl.
Set aside.
Remove giblets from turkey and place in large pot filled with water.
Salt and pepper the water generously.
Bring to a boil.
Reduce heat and simmer an hour or two until a rich broth has formed.
(You may have to continue adding water if it boils down too much).
Set aside.
Divide butter in half and place in two large 10-12” skillets.
Turn skillets on low to medium heat.
Place onions in one skillet and celery in the other.
Sauté until veggies are tender about 10-15 minutes.
Remove from heat.
Add celery and onions including all the butter to the mixing bowl with cornbread.
Sprinkle with sage, poultry seasoning salt and pepper, as desired.
Drizzle with homemade turkey broth and stir until well-combined.
Start with 1 ½ cups and add more if needed.
Stuff cavities of turkey and bake as directed for baking turkey.
Place remaining stuffing in a greased one-quart glass baking dish.
Bake at 350° for about 30 minutes until lightly browned and heated through.
Notes
NOTE: If using my Gluten Free Honey Cornbread recipe, reduce ½ cup honey to between 1 teaspoon and 1 tablespoon.NOTE: I put my giblets and water (seasoned with salt and pepper) in a crockpot and cooked on low for about 10 hours overnight, so the broth was ready when I planned to assemble the dressing.NOTE: If you are not stuffing the turkey, place all of the stuffing in a greased 8x12” glass baking dish. You will have to use a minimum of 2 cups broth, probably more so the dressing doesn't dry out while baking. Bake 30-45 minutes or until stuffing is lightly browned and heated through.NOTE: Passive time includes making the cornbread and giblet broth a day in advance.NOTE: To keep this recipe gluten free, you will have to make a gluten free cornbread. If you don't need make a gluten free cornbread, you can use a Jiffy Cornbread Mix or any recipe of cornbread you desire.