Gluten-Free Cornbread Stuffing

I whipped up this pot of savoury delightfulness for our Canadian Thanksgiving in October, and I figured with Thanksgiving coming up this Thursday in America, you might find it handy. This particular incarnation of this recipe is both gluten-free and pork-free to reflect the dietary restraints of my Thanksgiving dinner guests, but feel free to replace the gluten-free cornbread with regular cornbread (may I suggest this recipe?) and the turkey bacon with regular bacon or sausage.

Start with your cornbread. Because I was running low on time and energy (getting sick the week before Thanksgiving is not cool), I made the cornbread from the Bob’s Red Mill mix, and it turned out just fine.

I crumbled the cooled cornbread onto a baking sheet and toasted it at 350°F for about 15 minutes until it was a nice golden brown.

Once it cooled I sealed it in a bag.

Meanwhile, I dumped an entire package of turkey bacon in a pan and fried it up.

Then I started chopping. In a large pot, I dumped about 1/3 cup butter, then chopped up 1 1/2 large onions, 4 green onions, and a whole head of fresh garlic and plopped those in as well. I heated it on medium and stirred the onions while they softened.

Then I chopped up 1 bunch fresh tarragon and 1 bunch fresh sage and dumped those in.

Then 2 red peppers and 4 stalks celery. I added in some pepper to taste.

Then I chopped up the turkey bacon and hucked that in as well.

Because I was making the stuffing the day before, I put the vegetables in a bowl to cool and then covered them and put them in the fridge overnight.

On the day of, put everything together. In a bowl, whisk together about 3 large eggs and some salt and pepper.

Add to that about 1 litre (~4 cups) low sodium chicken or turkey broth. Give that a good stir.

Dump your cornbread and your vegetable mix into a large baking dish or your slow cooker pot and stir them around. Pour the eggy broth over top and give it another stir to make sure it’s made it all the way through.

So if you have space in your oven the day of, feel free to bake this (at about 350°F for an hour or so) to make sure that it’s all nice and crusty around the edges. If not, then pop it in the slow cooker in the morning and cook it on medium until you’re ready to eat. It doesn’t look like much, but it’s incredibly tasty.