I 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.
- 5 c GF cornbread crumbs see separate recipe
- 1 c bread crumbs use GF bread
- 1 c celery, chopped heaping cup, 2-3 stalks
- 2 c onion, chopped 1-2 sweet onions
- 1/2 T thyme
- 2 T sage
- 1 T poultry seasoning
- 4-5 c chicken stock recommend organic
- 4 eggs beaten
- salt and pepper
- butter for pan
- 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).
- Mix dry ingredients, onions and celery in bowl large enough to accommodate all ingredients.
- 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!)
- 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.
- Add eggs (for binding); mix.
- 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.
- 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.
- 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.
- 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.
- Remember to check the dressing after about 15 minutes to make sure it's not drying out too quickly.
Recipe: Southern Cornbread Dressing, GF https://t.co/1QzQOMub14 https://t.co/8oij2orlvA