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Recipe: Southern cornbread dressing, GF

Recipe: Southern cornbread dressing, GF

gluten free cornbreadI grew up with southern cornbread dressing, a moist concoction baked in a casserole dish. No “stovetop” here. And no stuffed turkeys at Thanksgiving, either!

In my family of origin, “dressing” is cooked outside of the turkey and “stuffing” is cooked inside. I don’t know if this is a universal differentiation or a regional one like “pop” versus “soda” … “supper” versus “dinner” … “shopping buggy” versus “grocery cart”.

But I have never cooked a turkey with stuffing!

In 2014, I discovered (through dietary elimination/re-introduction) that I have a wheat/gluten sensitivity. I’ve learned a lot about wheat flour substitution, primarily that it’s not straightforward. Not one-to-one. Usually requires more liquid. Flavors matter.

This recipe is based upon my mother’s, modified to be gluten-free.

This is a moist dressing. Some recipes call for cooking the onion and celery; my mother didn’t, so I don’t. This means that there may be a very slight “crunch” or texture to the dressing.

NOTE: There is a health risk involved with placing stuffing inside the turkey cavity; the internal temperature must reach 165 degrees to kill any bacteria. Learn more about safely cooking stuffing from USDA.

 

gluten free cornbread dressing
Southern Cornbread Dressing, GF
Print Recipe
Classic holiday side dish for Thanksgiving and Christmas turkey features southern cornbread with a twist: gluten-free.
Servings
8-12 people
Cook Time
30 minutes
Servings
8-12 people
Cook Time
30 minutes
gluten free cornbread dressing
Southern Cornbread Dressing, GF
Print Recipe
Classic holiday side dish for Thanksgiving and Christmas turkey features southern cornbread with a twist: gluten-free.
Servings
8-12 people
Cook Time
30 minutes
Servings
8-12 people
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 450 degrees. Lightly grease a 9×13 baking dish with butter. (If you have more than enough for one dish, put the overflow in an 8×8 square or rounded dish).
    prepared baking dish
  2. Mix dry ingredients, onions and celery in bowl large enough to accommodate all ingredients.
    chopped celery
  3. Add the chicken stock, a little at a time; mix (I use my hands). Keep adding stock until the dressing is very soupy/wet. (In other words, 4 cups is a guide – this isn’t precision baking!)
  4. Taste. This is the point where you adjust seasoning. You should get the most flavor per pinch from the sage. I do not add salt until this stage, because there is salt in the broth and breads. I rarely add pepper.
  5. Add eggs (for binding); mix.
  6. Pour into baking dish(es). Bake until set and browned, about 30 minutes. Check after about 15 minutes to make sure the dressing isn't drying out; if it is, add chicken broth.
Recipe Notes
  1. Prepare the cornbread in advance. Do NOT use a cornbread recipe that includes sugar, which rules out most mixes, because this is a savory side dish.
  2. To make the breadcrumbs, I bought gluten-free bread from Costco. I set six slices on the counter overnight to dry out. I then "toasted" them in the oven on a cookie sheet (turning once) until they were crunchy. I cut off the edges and then crumbled the toast. This made slightly more than 1 cup of bread crumbs. It also made for a slightly "browner" dressing than if I'd used white bread. If you aren't interested in making a GF dressing, substitute store-bought cubed toasted bread bits (seasoned or plain) that are widely available during the holidays. You don't want panko; too fine.
  3. Arrange the ratio of celery to onion to match your family's taste buds. To my husband, there is no such thing as too much onion, but I do have a line! I do not pre-cook the vegetables but other recipes call for pre-cooking.
  4. Remember to check the dressing after about 15 minutes to make sure it's not drying out too quickly.

 

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Known for gnawing at complex questions like a terrier with a bone. Nutrition researcher by necessity: life-long migraineur, complete hysterectomy, colon resection, glucose intolerance. (I have become my mother.) Former food industry communicator. Digital maven; motorcyclist; educator.

1 Comment

  1. Recipe: Southern Cornbread Dressing, GF https://t.co/1QzQOMub14 https://t.co/8oij2orlvA

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