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Gluten-Free Dressing Recipe

Gluten-Free Thanksgiving: Southern-Style Cornbread Stuffing

This Southern-style cornbread dressing recipe has been in my family for four generations, using Jiffy cornbread mix. However, it can easily be turned into a gluten-free dressing by substituting regular cornbread mix for Bob's Red Mill Gluten Free Corn Bread Mix. The texture and flavor tastes exactly the same, so gluten-free eaters can rejoice this holiday.

Gluten-Free Cornbread Dressing

Gluten-Free Cornbread Dressing

Gluten Free Cornbread Dressing

Ingredients

  1. 1 3/4 cup Bob's Red Mill Gluten Free Corn Bread Mix
  2. 3/4 milk (rice, almond, soy, or dairy)
  3. 2 1/2 tablespoons canola oil or melted butter
  4. 1 egg
  5. 1 onion, diced or 1 bunch green onion, diced
  6. 1 red bell pepper, diced
  7. 2 ribs celery, diced
  8. 1 carrot, diced (optional)
  9. 1/2 teaspoon poultry seasoning
  10. 1/2 teaspoon fine herb seasoning
  11. 1/2 teaspoon curry
  12. 1 pinch sage
  13. 1 pinch cayenne pepper
  14. 1 cup chicken broth
  15. Salt and pepper to taste

Directions

  1. To make cornbread: Preheat oven to 375 degrees F. Grease two 9-inch pans.
  2. Pour cornbread mix in a bowl. In a separate bowl, whisk together milk, oil (or butter), and egg. Pour liquid over cornbread mix, and lightly stir until just combined. Overstirring can lead to gumminess.
  3. Pour mixture in a greased pan, and bake for 25 minutes, or until fork comes out clean. Let cornbread completely cool.
  4. To make dressing: Heat oven to 400 degrees F. In a sauté pan, add one tablespoon oil or butter, and sauté onion for 5-7 minutes, or until tender and translucent. Add poultry seasoning, fine herb seasoning, curry, sage, and cayenne pepper. Cook for one minute. Add celery, bell pepper, and carrot and sauté for an additional 5-7 minutes, or until tender.
  5. In a metal bowl, crumble cooked cornbread by hand, and add sautéed vegetables. Slowly pour in chicken broth, and stir until mixture is moist, but moldable. Salt and pepper to taste. Press mixture into the second greased pan, and bake for 45 minutes, or until the top is golden brown and dressing releases from the sides of the pan.

Serves 8.

Nutritional Source: CalorieCount

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njaxsun njaxsun 4 years
I have an egg allergy as well. \u00a0I substitute Ener-G egg replacer and it works very well. \u00a0Whole Foods carries it. \u00a0Bob's Red Mill also offers an egg replacer but I haven't tried it yet.
Pucca3469942 Pucca3469942 4 years
This looks delicious !! is there anyway to substitute the egg for something else? (my daughter has eggs allergy)
Nancy-Einhart Nancy-Einhart 5 years
Even without gluten it looks delicious.
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