Gluten Free Cornbread Stuffing Recipe

Ingredients

• 1 1/2 cups cornmeal
• 1 cup gluten free flour blend
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup avocado oil or another neutral tasting oil
• 3 eggs
• 1 pound bulk pork or turkey sausage
• 8 Tablespoons butter, divided
• 1 medium onion, peeled and diced small
• 3 celery stalks, diced small
• 10 ounces gluten free seasoned dried bread cubes
• 3 cups chicken stock/broth
• 1 teaspoon sea salt

Instructions

1. 1

   Preheat your oven to 400F. Prep a 8x8"...: Preheat your oven to 400F. Prep a 8x8" baking dish with nonstick spray.

2. 2

   Make the cornbread by whisking the cornmeal, flour,...: Make the cornbread by whisking the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl. Add in the buttermilk, eggs, oil, and 1/2 cup water. Whisk until no lumps remain.

3. 3

   Transfer to the prepared baking dish and bake...: Transfer to the prepared baking dish and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

4. 4

   Meanwhile, put the eggs in a small saucepan...: Meanwhile, put the eggs in a small saucepan and fill with cold water until they're covered. Bring to a boil, boil for 2 minutes, cover and remove from heat. Let it sit for 10 minutes and then drain, transferring the eggs to a bowl of ice water. Set aside.

5. 5

   Bring a large skillet to high heat and...: Bring a large skillet to high heat and add the sausage. If you're using turkey sausage you may want to add 1-2 Tablespoons of oil so it doesn't stick to the skillet. Cook the sausage, breaking it into small pieces, until no longer pink and there are toasty brown bits all over.

6. 6

   Transfer the sausage to a really large bowl...: Transfer the sausage to a really large bowl (the biggest one you have), then add 4 Tablespoons of the butter to the skillet. Add the diced onion and celery and stir often, cooking at medium-high heat for about 10 minutes or until the onion turns golden brown and the celery softens.

7. 7

   Transfer the sauteed vegetables and any butter left...: Transfer the sauteed vegetables and any butter left in the pan to the bowl with the sausage.

8. 8

   Peel and dice the hard cooked eggs. Add...: Peel and dice the hard cooked eggs. Add those to the bowl along with the salt and bread cubes (also add the seasoning packet if it comes with one -- see note below).

9. 9

   Turn the oven down to 350F and prep...: Turn the oven down to 350F and prep a 9x13" baking dish with nonstick spray.

10. 10

    By now the cornbread should be baked and...: By now the cornbread should be baked and cooled a little. It doesn't need to be completely cooled off before adding it to the bowl. Just remove it in sections and add it to the bowl with everything else. Stir the mixture, breaking the cornbread into smaller pieces.

11. 11

    Pour the 3 cups of chicken broth into...: Pour the 3 cups of chicken broth into the bowl and stir again. The mixture should be very, very moist (borderline mushy) but no liquid should be pooling anywhere.

12. 12

    Transfer the mixture to the 9x13" pan. It...: Transfer the mixture to the 9x13" pan. It will fill it to the top. Melt the remaining 4 Tablespoons of butter and drizzle it all over the top.

13. 13

    Bake, covered with foil, for 30 minutes. Uncover...: Bake, covered with foil, for 30 minutes. Uncover and bake for an additional 15-20 minutes or until it's as crisped up as you like around the edges.

14. 14

    Serve immediately.