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–+ servings

Cornbread Dressing

Teresa Ambra
This delicious stuffing is great for the holidays. This version is gluten free and uses celery, onions & lots of herbs for fantastic flavor. Stuff the turkey or bake in a casserole dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 day 1 hour 15 minutes
Course Side Dish
Cuisine Southern
Servings 16
Calories 190 kcal

Ingredients
  

  • 6-8 cups cornbread cubed (don’t use a sweet cornbread)
  • 2 cups celery diced
  • 2 large onions diced
  • 1 tsp. sage
  • 2 1/2 tsp. poultry seasoning
  • 1 tsp. sea salt
  • 1/2 cup unsalted butter (1 stick)
  • 2 cups homemade turkey giblet broth (or chicken broth), or more if needed
  • 1/2 tsp. pepper or 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.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 430mgPotassium: 93mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 1.7mgCalcium: 100mgIron: 1.3mg
Keyword bread, casserole, corn, cornbread, side dish
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