Stuffing, dressing, whatever you want to call it. Thanksgiving is just not the same without it.
3 TBL butter
1 ½ cup chopped onion (about one large onion)
1 ½ cup chopped celery (around 4-5 stalks)
3-4 leaves fresh sage, chopped
3-4 sprigs fresh thyme, leaves removed from stem
1 TBL Poultry seasoning blend (or your favorite all-purpose seasoning, I used Lawry’s)
3 cloves garlic, peeled, smashed and minced
1 1/2 tsp unrefined sea salt
Freshly ground pepper, to taste
1 8×8 pan prepared cornbread, cut into cubes
About 8 slices gluten-free bread (I used Udi’s gluten free multigrain bread), cut into cubes
2+ cups chicken stock (I used Pacific organic chicken broth)
Dash cayenne pepper
4 large eggs, beaten
First, prepare gluten-free cornbread. We left the cornbread out for a few days to make sure it had dried out before cutting it into cubes.
Preheat oven to 325.
In a medium sauté pan over medium heat, melt butter. Add onion and celery and cook until onion is translucent, about 5 minutes. Add sage, thyme, all-purpose or poultry seasoning blend, garlic, salt and pepper. Stir well to combine and continue to cook until veggies are soft and wilted, about 5 more minutes. Set aside to cool slightly.
In a large glass bowl, add cubed cornbread and gluten-free bread, about equal parts of each. This was about 8 slices of bread for us, but could vary slightly based upon what bread you are using. Gluten-free bread should be slightly dry, so if it’s very moist, leave it out, uncovered for a few hours.
Add veggie/herb mix and stir to combine. Add chicken broth slowly, starting with 1-2 cups and then adding a little at a time until a slightly soupy consistency is reached. You want it slushy, not standing liquid. If there is not enough liquid, the finished dressing will be dry; if there is too much liquid, it will be mushy. So aim for slightly soupy and you’ll be set.
Add a dash (or two) of cayenne. Taste and adjust seasonings as needed. Add eggs and mix well.
Pour into a buttered 9×13 casserole dish, and bake, covered with foil, for about 40 minutes. Remove foil and continue to bake, uncovered for another 15-20 minutes, or until top is golden brown and a butter knife comes out clean when inserted in the middle of the dressing.
Remove from oven and let rest for a few minutes before serving.
You can also stuff your turkey with this recipe, and follow the above for any extra stuffing that needs to be cooked.