gluten-free cornbread dressing

November 21, 2013

I can really get down with some side-dishes, man. THANKSGIVING sides in particular.

And the fresh cranberries.  Good grief, those things are so tart and boisterous.  Everyone needs a little of that in a heaping plate of cornbready-herby dressing.  Or if you're pronouncing it correctly, dressin'.

Pssst... 1 week countdown starts now. 

gluten-free cornbread dressing

gluten-free, dairy-free, vegan

2 pounds cooked gluten-free cornbread (like this one)
6 tablespoons Earth Balance butter, melted
1 1/2 cup finely chopped onion
3/4 cup finely chopped celery
1 1/2 tablespoons dried thyme
2 teaspoons dried sage
1 teaspoon rosemary
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1 cup gluten-free vegetable stock
2 eggs, well-beaten
3/4 cup fresh cranberries
  1. Cut cornbread into 1-inch cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.
  2. Preheat oven to 350°F.
  3. In a large mixing bowl, add stock, eggs and spices and herbs and mix until well-blended.  Add onions, celery and cranberries and stir in cubed cornbread.  Spread stuffing in an oiled 9x15-inch baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until top golden brown.

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