Cornbread Stuffing

Cornbread Stuffing

Cornbread StuffingWhat’s thanksgiving (or Christmas) dinner without stuffing? Growing up we ate rice stuffing to eliminate the wheat in the bread crumbs. I say we, really it was “them” I never really cared for it. Looking for alternative stuffing recipes you’ll find a ton that are wheat free, but they all call for a loaf of some gluten free bread. Two things I have issue with those recipes; the store bought loafs are expensive (and don’t taste all that good), and the home made ones take way to long to make (and are too delicious) to use for a stuffing.

We love chili in our home, and regularly we have our yummy cornbread recipe that is allergy free (which in now looking for the link to post here realize that I have not yet posted this recipe). So I combined and adapted several stuffing recipes and use cornbread in place of the bread and it is De-licious!

1 recipe of the Allergy Free Cornbread
1 pound Italian sausage
1 teaspoon vegetable oil
3 cups finely chopped onion
2 cups finely chopped celery
1 (8-ounce) package presliced mushrooms or more if you love mushrooms
1 teaspoon dried thyme
1 teaspoon dried rubbed sage
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
2 1/2 Tablespoons dried parsley
1 1/2 cups Homemade Turkey Stock (or any favorite allergy free kind)

Slice the cornbread into cubes and place in a single layer on a cookie sheet and bake at 200°F for 1-2 hours flipping occasionally or until dried out. OR if you plan a bit ahead, make the cornbread the day before, slice into cubes and leave on a cookie sheet, uncovered for a day or two until dried out. Set aside.

Cook sausage in a large skillet until done, crumbling it while it cooks. Take out and set aside. Heat the oil in the same pan, add celery, onions and mushroom and cook until soft, about 10-15 minutes. While they’re cooking preheat the oven to 350°F. Take off heat and add sausage and spices. Mix to combine. Add dried cornbread cubes and gently toss to combine. Drizzle turkey stock over the mixture and toss again to evenly distribute stock. Place in a well greased 9×13 baking pan and cook at 350°F for 35 minutes.

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