This gluten-free cornbread stuffing recipe is a spiced up twist on the Thanksgiving classic. Soft & moist, it's a delicious addition to your holiday table.
Author: Jeanine Donofrio
Recipe type: Side dish
Serves: 4-6 as a side
for the cornbread:
1 cup cornmeal
½ cup all purpose gluten free blend (or regular all purpose)
½ cup almond flour (or whole wheat flour)
2 teaspoons baking powder
½ teaspoon salt
1 cup almond milk
¼ cup extra-virgin olive oil
¼ cup maple syrup
for the stuffing:
1 batch cornbread
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
½ cup chopped carrots
½ cup chopped celery
¼ -1/3 cup chopped poblanos or jalapeños (depending on spice level)
2 garlic cloves, minced
Scant ¼ cup chopped fresh sage
1 tablespoon dried oregano
¼ cup white wine (or 1 tablespoon white wine vinegar)
½ cup corn (frozen works fine)
½ cup chopped scallions
¼ cup dried currants
½ cup thinly sliced kale
Sea salt and fresh black pepper
½ cup almond milk, unsweetened
¼ cup melted butter (or vegan earth balance butter)
1½ tablespoons maple syrup
½ cup chopped cilantro (reserve some for garnish)
Preheat oven to 350.
First, make the cornbread: Whisk together the cornmeal, flours, baking powder, and salt. In a separate bowl, whisk together the almond milk, olive oil, and maple syrup.
Using a large spoon, mix both together (do not overmix).
Pour into a greased 8×8 baking dish and bake for 25 minutes or until a toothpick comes out clean.
For the stuffing: In a large skillet heat the oil over medium heat. Add the onions and cook for a few minutes until they start to soften. Add the carrots, celery, and pinches of salt and pepper, and continue cooking until the vegetables soften, about 5 minutes. Add the poblanos, garlic, sage, and oregano and cook a few minutes more. Deglaze the pan with the white wine. Add the corn, scallions, currants, and kale with some more salt and cook for just another few minutes, until the kale wilts down. Remove the pan from the heat and set aside.
Whisk together almond milk, melted butter, and maple syrup. Set aside.
Crumble the cornbread into a large bowl, add the cooked veggies from the pan, and toss it all together. Pour the almond milk mixture on top and toss again. Mix in the chopped cilantro. Taste and adjust seasonings, keeping in mind that it will taste (a lot) less spicy once it’s baked.
Pour into a greased 11×9 (or similar) pan and bake for approximately 15-20 minutes. You want the inside to remain soft, and the outside just slightly crisped. I turned my broiler on for the last 2-3 minutes to get a nice golden crust.
*Alternatively, you could stuff this in the turkey and/or bake some separately if you have vegetarian guests.
Recipe by Love and Lemons at https://www.loveandlemons.com/poblano-cornbread-stuffing/