Omg thanksgiving is like three weeks away! Eek! I love halloween so much that my mind doesn’t seem to venture past October 31st until it’s gone. I also just saw someone post that Christmas is 7 weeks away…double eek! So much to do, so little time! So today I introduce my first allergy free Thanksgiving post. I’ll try to get all of my recipes out here before the holiday. Whats the first thing that people miss at Thanksgiving when going gluten free? Stuffing (or dressing as some people call it). It was the first thing I decided to make for my family during our first gluten free Thanksgiving. I actually have a few different recipes I like, this one is for gluten free, dairy free, soy free, nut free, egg free Cornbread Stuffing. It’s a little extra work because I have to make the cornbread first but TOTALLY worth it!
Before I cut all of my allergens out of my diet I used to always use the boxed stuffing mixes and jazz them up a bit. Back then there weren’t many gf convenience options. Now there are, but you know what? They are not nearly as good as my gluten free, dairy free, soy free, nut free Cornbread Stuffing. This recipe is modified from Ree Drummonds recipe (you can find the original here). Just to let you know, this post may contain links to affiliate pages. I receive a small commission from these purchases, which I use to help cover the costs of maintaining this blog. You don’t get charged more for making a purchase through these links so I would really appreciate it if you make your purchases through them 🙂 . You can read my full disclosure here.
Allergen Free Cornbread Stuffing; Gluten Free, Nut Free with Dairy Free, Soy Free, Egg Free Options
1 batch of my corn bread, cubed and dried (click here for the recipe)
12 pieces of gf, df, sf, nf, ef bread of choice (I like Udi’s if you can have eggs, if not, a reader recommended Ener-G Bread), dried and cubed
1 onion, chopped
2 cups celery, chopped
2 cups carots, finely chopped
1 stick butter (or 8 tbsp butter substitute like Earth Balance Organic Coconut Spread)
4+ cups Pacific Low Sodium Chicken Broth (It’s basically 1 box of this broth)
2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
1/2 tsp ground thyme
1/4 tsp Organic Sage Ground
Optional: 1 egg
To dry your bread, chop everything into 1/2″ cubes. Spread the cubes out on 2 baking sheets for 24 hours or so (or until the cubes are hardened).
Preheat oven to 350 degrees. Mix cornbread and bread cubes in a large bowl. In a large skillet, add butter or butter substitute and saite onions, carrots, and celery until the onions are translucent. Add chicken broth and stir until mixed well. Ladle chicken broth mixture over the bread cubes, stirring frequently. If the cubes are too dry, add a bit more broth. I personally like to firther bind my stuffing by adding an egg. If you would like to beat 1 egg in a small bowl. Fold into stuffing mixture until it’s well dispersed. Place stuffing into a oven proof casserole dish and bake for 35 minutes (or until the interior temp reads 165 degrees).
As you can see from the picture below – I also use this stuffing to make stuffed pork loin!