gluten-free-savory-cornbread-stuffing2For a lot of people making gluten-free stuffing seems counter to your idea of the perfect thanksgiving side dish because it requires breadcrumbs. This recipe is going to change your thinking! Jeanette Chen from Jeanette’s Healthy Living shares this delightful light and delicious alternative. This stuffing recipe is dairy-free too, as you use olive oil in place of butter. If (and this is a big if) you have any left over, it can be made into Stuffing Muffins
Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing
For the corn bread:
1 cup almond milk or other non-dairy milk
¾ cup medium-grind yellow cornmeal
¾ cup corn flour
¼ cup sweet rice flour
1 tablespoon organic sugar
½ teaspoon salt
3 teaspoons baking powder
2 eggs
3 tablespoons coconut oil, melted
For the stuffing dish:
1 recipe Gluten-Free Dairy-Free Cornbread (~ 6 cups), broken into bite size pieces
2 tablespoons extra virgin olive oil
1 cup chopped celery
1 cup chopped leeks or onion
10 ounces mushrooms, chopped
1 teaspoon rubbed sage
1 teaspoon dried thyme
salt and pepper to taste
½ cup vegetable broth
For the corn bread
Preheat oven to 425 degrees. In a small bowl, whisk together milk, eggs and oil. In a medium bowl, stir together cornmeal, corn flour, sweet rice flour, sugar, salt, and baking powder. Add wet ingredients to dry ingredients and whisk until combined. Pour into lightly greased 9 inch square pan. Bake for 20 minutes, or until toothpick comes out clean.
For the stuffing dish
Preheat oven to 350 degrees. Heat oil in a large skillet. Sauté celery, leeks, mushrooms, sage and thyme until vegetables are just soft, about 4-5 minutes. Season with salt and pepper. Transfer to a large bowl and toss with cornbread pieces. Add broth and toss gently. Transfer to a casserole dish and bake, covered, about 25-30 minutes until heated through.

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