I know I’m posting this at the last minute, but truth be told I meant to post last Thanksgiving and never got around to it! This recipe is for all the people with gluten allergies (and/or family members with gluten allergies) who don’t want to make two versions of Thanksgiving stuffing. This one has passed the taste test regardless of dietary preferences and allergies. In fact, it’s hard to tell it’s gluten free!
Last Thanksgiving, I asked my Gigi for her stuffing recipe because it is my all-time favorite. I was anticipating a picture of a handwritten recipe, but instead she texted me some general steps off the top of her head. That’s how you know she knows it by heart! This is my adaptation (with measurements and GF substitutes) of her amazing recipe:
- HEB gluten free Honey Cornbread mix
- Livwell gluten free white bread (unfrozen or thawed)
- 2 cups reduced sodium chicken broth
- 1/2 stick butter
- 2 eggs
– Bake full box of GF cornbread (if possible, one day ahead). Follow instructions on box.
– Preheat oven to 350 degrees.
– Crumble 8 slices of GF white bread. I love the Livwell brand (you can generally find it at Central Market) but others will do just as well, just make sure they aren’t frozen.
– Add cornbread, crumbled.
– In a food processor (or blender), blend about 5 stalks of celery and 1 medium onion. (I’m not a big onion fan so I only use half!)
– Add 2 cups of reduced sodium chicken broth, 1/2 stick butter, and 2 eggs to mixer; blend.
– Pour mixture over crumbled bread; stir. (If you didn’t blend eggs in previous step, you can add them in at this point.)
– Add salt and pepper to taste.
– Pour into a greased casserole dish.
– Bake at 350 degrees until lightly browned (20-30 minutes). Insert toothpick to make sure it is fully baked. Enjoy!