Gluten-Free Cornbread Stuffing With Cranberries


There's often a hearty debate regarding the use of stuffing versus dressing. Some believe that if you fill your bird with it, it's stuffing and if it's served alongside the bird, it's dressing. And if you're anywhere in the south it's dressing regardless of where you put it. So no matter what you call it, we have a fabulous recipe for you!

Following a gluten-free diet doesn't have to ruin your Thanksgiving meal plans. Using gluten-free corn bread (which is delicious on its own) means you won't even miss the gluten-full version this holiday.

1 batch of gluten-free cornbread (we recommend Bob’s Red Mill) 1pound breakfast sausage 2 sticks unsalted butter 1 yellow onion, chopped 1 cup of celery, cut into ½ inch slices ¼ cup apple cider vinegar 1 cup pecans ½ cup fresh parsley, chopped 1 tablespoon fresh sage, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme chopped 2 teaspoons sea salt ½ teaspoon black pepper 1 package frozen cranberries ¼ cup sugar 3 cups chicken stock

 Prepare cornbread to package directions. Once cool, cut bread into cubes and toast in 325 degree oven, about 20 minutes. Let cool and transfer to a large mixing bowl.

 While the bread is baking, cook sausage in a medium skillet over medium-high heat until nicely browned. Transfer to mixing bowl with bread, but do not stir. In the same skillet, melt the butter and add celery and onions and cook until softened. Add them to the mixing bowl. Add vinegar to the skillet, scraping up the browned bits on the pan and pour into the bowl. In a small bowl toss the cranberries with the sugar and gently fold them into the mixing bowl. Add broth, pecans, herbs, salt and pepper, gently stirring taking care not to mash the cornbread. Transfer to a baking dish and cover with foil. Bake for 20-30 minutes, until the top is browned.