Cornbread Gluten Free Stuffing
This healthy cornbread gluten free stuffing can be enjoyed by all! You’ll take homemade dried cornbread cubes and infuse them with a flavorful stuffing mixture made of dried herbs and sauteed veggies. It's a great recipe for the holiday season or anytime of year. Easily make this vegan, too!
Servings: 12
Calories: 164kcal
Ingredients
For The Gluten Free Cornbread
- 1 cup gluten free flour
- ¾ cup yellow cornmeal
- ⅓ cup sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup unsweetened almond milk
- 3 tsp apple cider vinegar
- ¼ cup melted butter or vegan butter
For The Stuffing
- 2 tbsp olive oil
- 1 onion diced
- ¾ cup diced celery
- 2 cloves garlic minced
- 1 tsp salt
- ⅛ tsp pepper
- 1½ tsp ground sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 cups vegetable stock
- 1 tbsp ground chia seeds
- 3 tbsp water
- 2 tbsp chopped parsley optional
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Prepare the cornbread by whisking the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl.
- Next whisk together the almond milk, apple cider vinegar and melted butter.
- Pour the wet ingredients into the dry ingredients and gently fold to combine.
- Transfer to a lined 8-inch square baking dish.
- Smooth off the top and bake for 20 minutes or until an inserted skewer comes out clean.
- Remove from the oven and allow to cool on a cooling rack.
- When cornbread is cold dice into ¾ inch cubes. Allow the cornbread to dry out overnight or transfer the cubes to a baking tray and bake in the oven at 200 degrees F / 100C for 35-40 minutes to dry it out.
- Meanwhile, prepare the broth by heating the oil in a pot and sauté the onion and celery until soft.
- Next, add the garlic, ground sage, dried rosemary and thyme.
- Satué for 1-2 minutes before adding the vegetable broth and bringing to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from the heat and allow to cool.
- Preheat the oven 350 degrees F / 180C.
- In a small bowl mix together the ground chia seeds and water to form a paste.
- Combine the chia seed paste with the broth.
- Gently fold through the dried diced cornbread and season with salt and pepper.
- Tranfer to a baking dish and bake in the oven for 25 minutes.
- Sprinkle with chopped parsley if using and serve.
Notes
- Cornbread can be made ahead of time, diced and allowed to dry out overnight to save time when preparing the stuffing.
- This dish can be vegan friendly by using vegan butter.
- Evenly dice the cornbread.
- Fresh herbs can be used instead of dried if preferred.
- Chicken broth can be used instead of vegetable broth of preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Cornbread can be baked, cooled and frozen for up to 2 months.
- Any plant based milk can be used for this recipe.
- It’s important to dry out the cornbread before making the stuffing to avoid the stuffing being too soggy. Dried cornbread absorbs more of liquid which produces a more flavorful stuffing.
- Dried cranberries can be added to the stuffing for added flavor.
Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 509mg | Potassium: 142mg | Fiber: 3g | Sugar: 7g