Thanksgiving is more about splurge than sacrifice. The thought of having to nix Turkey Day favorites due to a gluten-free diet didn’t bode well with us. We solved the problem with our gluten-free cornbread stuffing!
Savory bacon, juicy mushrooms, green onion and fresh celery make this dish a home run!
And it’s super easy to make! You’ll need to run to Whole Foods or Trader Joe’s and pick up a box of Pamela’s Gluten-Free Cornbread. It is by far the best we’ve tried, and mixing with gluten-free cracker crumbs creates the perfect breading that we love. You’ll prepare the cornbread according to the package, but be sure to omit the sugar.
Our stuffing wouldn’t be complete without thick-cut bacon, diced celery, garlic and green onions. We are in love with mushrooms so we had to add sliced button mushrooms for even more texture and flavor.
Beware—this stuffing is so mouthwatering, it’s bound to go quick. Make sure to grab a heaping spoonful of this amazing gluten-free stuffing while it’s still in the pan!
Gluten-Free Cornbread Stuffing
- 1 box Gluten-Free Cornbread Mix
- 8 slices thick-cut bacon, cut into 1" pieces
- 1 1/2 cup celery, diced
- 2-3 cups button mushrooms, sliced
- 1 bunch green onions, minced
- 2 Tbsp garlic, minced
- 1 1/2 cups gluten-free cracker crumbs
- 2 tsp sage, minced (or 1 tsp dry sage)
- 2 eggs, well beaten
- 1 1/2 cups gluten-free chicken stock
- unsalted butter, for baking dish
- salt and pepper, to taste
- Preheat oven to 375. Prepare cornbread according to package instructions, making sure to omit sugar.
- Bake cornbread and break into bite size pieces; spread evenly on baking sheet. Bake until slightly toasted, tossing occasionally, about 5-10 minutes. Remove cornbread from oven and place in large mixing bowl, set aside.
- Add bacon to large skillet and place over medium heat. Fry bacon until it’s thoroughly cooked, but not too crispy. Remove bacon pieces from skillet and pour off most of the bacon drippings, reserving approximately 2 Tbsp.
- Return skillet and drippings to heat. Add celery, mushrooms, onion and garlic to skillet. Cook until celery is tender, about 3-4 minutes.
- Add cooked vegetables to cornbread bowl then add cracker crumbs, bacon, sage and beaten eggs to bowl and mix (try not to break up the cornbread while mixing). Gradually add chicken stock until the mix is very moist, but not wet; you may need more or less stock depending on the moisture in cornbread. Cook a small piece in microwave until hot, taste for seasoning. Season with salt and pepper if needed.
- Spoon mixture into buttered 9" x 13" baking dish and bake 25-30 minutes, until heated through and top is golden brown. Enjoy!
In the unlikely scenario you find yourself with leftover stuffing, fry an egg on top and eat it for breakfast—it’s delish!