Gluten-Free Cornbread Stuffing

20 ingredients
11 steps

Ingredients

  • 1 loaf cornbread, -crumbled and stale
  • 1 (15 ounce) can breadcrumbs
  • 2 (16 ounce) packages bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
  • 1 cup onion, diced and sauteed
  • 1 cup carrot, diced and sauteed
  • 1 cup celery, diced and sauteed
  • 1 (32 ounce) box chicken stock or (32 ounce) box bouillon
  • 1 (12 ounce) bag cranberries
  • Seasoning Suggestions
  • salt
  • pepper
  • poultry seasoning
  • basil
  • rosemary
  • fennel
  • Optional
  • 6 ounces walnuts (chopped or whole)
  • 3/4 cup pine nuts
  • 2 cups cilantro, finely diced
  • 1/4 cup honey

Directions

  1. 1
    1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it's rehydrated with chicken stock.
  2. 2
    DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
  3. 3
    Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
  4. 4
    Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
  5. 5
    Preheat oven to 350 degrees.
  6. 6
    Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
  7. 7
    Add optional ingredients to cornbread mixture.
  8. 8
    Season to taste.
  9. 9
    Mix cornbread mixture thoroughly.
  10. 10
    Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
  11. 11
    Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.

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