Gluten-free cornbread stuffing

“It’s too bad we’re not all teddy bears. More stuffing would only make us cuter and cuddlier.” Richelle E. Goodrich, American novelist

I can’t decide whether I live north or south of the stuffing/dressing line, but you get what I’m saying. This is a recipe for the bready stuff that used to go inside poultry back in the day.

And, it’s a recipe that pretty much anyone who shows up at your holiday table can eat. Adding lots of broth and slow-baking it away creates a sweet/savory vibe that can be enjoyed by those who are vegan, vegetarian, gluten-free, dairy-free or nut free. You’ll have them all covered. Enjoy!

Gluten-free Cornbread Stuffing

Two to three days beforehand, make two recipes of my Mountain-style Cornbread (in my recipe archive on homepage). You’re going for dry and stale. Air dry it under cheese cloth for at least 24 hours or dry it out on a low oven if you’re pressed for time.

The day before Thanksgiving (timed for the best flavor and juggling for oven time), use your fingers to crumble the rounds to bits in the largest bowl, pot, whatever that you have. Add 4-6 cups veggie stock. You’re going for moist, not soggy. Add water if needed. Set aside.

Coarsely chop four ribs of celery and four to six unpeeled apples (eating apples such as Gala are best for this).  Finely dice one small onion. Sautè onion, celery and apple chunks in 1 Tablespoon olive oil until fork tender.

Mix cooked celery, apple chunks, onion and 2 cups black or golden raisins (or a mix of both if you’re feeling fancy) with the moistened cornbread. Add 1 teaspoon of salt, 1/2 teaspoon pepper and 1 Tablespoon sage and mix well. Taste. Adjust seasoning to your palate. (I use way more sage than this, but that’s me.)

Place in an oiled 9×13-inch pan and bake in a pre-heated oven at 300 degrees F for 45 minutes to 1 hour, or until golden brown on top. Cool to room temperature. Cover in an airtight way and refrigerate until a half hour before turkey is done. Let return to room temp. While the turkey is resting, pop container back into a warm oven, covered with aluminum foil, to re-warm.