My husband is gluten free so I have been trying to take some of his favorite dishes from childhood and make them gluten free. Cornbread has been something he still to this day has a hard time turning down so I figured I would combine it with a Thanksgiving dressing recipe. Try this Traveling Murphy stuffing and let me know what you think.
Gluten Free Cornbread Dressing
What You Need: Package of Krusteaz Gluten Free Honey Cornbread Mix, 1 Green Apple, 1/2 Yellow Onion- Chopped, 1 c Finely Chopped Celery, 2 T Minced Garlic, 4 T Butter, 1 T Sage, 1 T Thyme, 1 T Red Pepper Flakes, 2 Eggs, 3 c Chicken Stock, 1/2 c Heavy Cream, Salt and Pepper
1) Make the cornbread according to the directions on the box. I like to prepare it the night before I am going to make the stuffing so that I am less stressed.
2) Preheat the oven to 375 degrees.
3) Melt the butter in a large skillet. Add apple, yellow onion, celery, garlic and cook until tender.
4) Take the vegetables/fruit off of the flame and let cool off.
5) Whisk the eggs, herbs, stock and cream together, season with salt and pepper.
6) Cut the cornbread into chunks. The cornbread can be sliced into any size chunks.
7) Mix all the ingredients in a large bowl. Then pour into 9×13 pan.
8) Cook covered for 30 minutes. Remove the cover and let it continue to cook for 20 minutes to ensure the top gets crispy.
One of the best parts about this recipe is that the person using it can add additional spices, vegetables or fruit to help pair it with other dishes they will be serving it with. Some of my favorite ingredients to add: cheese, jalapenos, red peppers, pears or green onions. So get creative and make it something your family will love.
DYK- The difference between stuffing and dressing, is stuffing goes inside the turkey.