This delicious gluten-free cornbread filling is packed with caramelized mushrooms, fennel, and sage. The crust forms quickly thanks to the skillet, making it a great option to make ahead and reheat before a meal. While I love a little cream for the holidays, you can also make this vegan filling dairy-free!
Thanksgiving used to be “our holiday,” meaning the holiday my little branch held every year for our growing masses. When we reached 40 people, my dad made the bad decision to put up a tent in our backyard for the party, and we relinquished ownership to a less eccentric owner who owned a larger Dining room. One thing has remained constant since I was a teenager: I am, and always will be, a gluten-free stuffing girl.
While some people have immortalized their Thanksgiving dishes – my mom’s gluten free gravy Has remained the same for 25 years and so has she Sweet Potato Casserole-I like to change up my gluten-free fillings a different way every year.
I switch between gluten-free cornbread dressing and sourdough or bread fillings, and like to mix in my veggie additions to keep things interesting. Or maybe it’s because I can never remember what I did the year before.
After all this dilly-dallying, I finally found the gluten-free filling recipe that I want to immortalize, and you can find this butternut squash and chive version on my website New recipe “CARIBVORE”!Friends who pre-order can Download 6 Bonus Holiday Recipes Nowincluding that filling.
So, to add to the blog’s arsenal of gluten-free stuffing recipes this year, I decided to go the cornbread route.I’ve been on a gluten-free diet before cornbread stuffing,delicious. But this year, after a little kid crawled into the kitchen and grabbed the oven door, I decided to make something quick and easy in the skillet.
This year’s gluten-free cornbread stuffing is filled with wild mushrooms, fennel and sage cream. This is a woody, earthy, savory cornbread dressing with just a hint of sweetness that goes well with everything else on the holiday table. It also helps with production and making lots of changes ahead of time. So let’s talk about each element!
How to Make Gluten Free Cornbread Dressing/Stuffing!
Gluten-free cornbread for stuffing
For gluten-free cornbread, I prefer to make the cornbread ahead of time, cut it into cubes, and let it dry for a day. I then store it in the refrigerator in a sealed bag or container.
If you didn’t make the cornbread ahead of time, that’s okay because my recipe is denser and not too moist.Simply start with this Gluten-Free Cornbread Recipe In the first step, use the same skillet to make the filling.
vegetable
I chose a mixture of mushrooms and fennel, but you can substitute other vegetables if you wish. Leeks, shallots, and onions are all interchangeable with fennel. If you don’t like mushrooms, kale, butternut squash, fresh pumpkin and Creamed Spinach is my favorite other filling mix in years.
For the mushrooms, feel free to pulse or chop the caps for extra mushroom goodness and less waste. Just sauté with sliced lids.
For non-vegetarians
If you’re not vegetarian, it would be great to add some sweet or hot Italian sausage to this recipe. Just brown the sausage (without casing) before adding the fennel. It pairs perfectly with the slightly sweet cornbread and savory mushrooms.
Make this gluten-free filling dairy-free
You can use vegetable butter or ghee instead of regular butter. Gluten-free cornbread recipes can also be made without dairy.
This stuffing recipe isn’t low FODMAP due to the mushrooms, but you can find exactly Low FODMAP Stuffing Recipes Made here in a skillet.
Tips for making fillings ahead of time
The entire filling can be made ahead in 30 minutes and stored covered in a skillet or casserole for up to 3 days. Simply reheat in a 400-degree oven before serving until the top and sides are golden brown and crispy. If the lid is not tight, you may want to drizzle a little extra olive oil and stock (1/3 cup) to slightly moisten the center.
Or, you can make each element individually—cut the cornbread into cubes, sauté the veggies—and assemble it to bake on Thanksgiving Day. If this is the route you want to go, just skip the sage butter step and make it in the microwave before popping it in the oven.
Keep reading for this gluten-free cornbread stuffing recipe. I hope it finds a place on your family table, even if I may not be able to help myself change it next year.
With health and hedonism,
phoebe
30 Minute Gluten-Free Cornbread Stuffing
portion size 8
raw material
- 1 Gluten Free Cornbread
- 4 spoon unsalted butter Olive oil or ghee
- 2 spoon chopped sage Rosemary or thyme also work
- 1 fennel bulb thin slices
- 1 onion thin slices
- 2 garlic cloves minced
- 8 ounce cremini or shiitake mushrooms or mixed and sliced (see note)
- 1 teaspoon Salt
- 1/4 cup dry white wine
- 2 big egg beat
- 1/2 cup vegetable or chicken broth
instruct
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Preheat oven to 375 degrees.
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If you haven’t made gluten-free cornbread ahead of time, go ahead and follow this recipe. Cornbread can be made up to a week ahead and stored in the refrigerator.
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After cooling, cut cornbread into 1/2-inch cubes. Add to a large mixing bowl.
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Meanwhile, melt butter in a large ovenproof skillet or skillet over medium-low heat. Add the sage and cook until fragrant, about 1 minute. Transfer cream to a small bowl or 1 cup measure of liquid.
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Return the same skillet to medium heat and sauté the fennel and shallots in the cream sauce, adding more cream or oil if needed, until soft and translucent, about 5 minutes. Add the mushrooms, garlic and 1 teaspoon salt and continue sautéing until the mushrooms have released some of their water and reduced in size, about 3 minutes. Turn the heat to high and add the wine, scraping up any bits from the bottom of the pan. Reduce by half and remove from heat. Place vegetables in a mixing bowl with cornbread and allow to cool. Keep skillet (no need to clean).
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When it reaches room temperature, add the eggs and stock and mix well. Transfer the mixture to a casserole dish, or return it to the same skillet or skillet you already used (if heatproof). Drizzle the sage cream evenly over the gluten-free cornbread filling. You can also use a pastry brush to make sure each crouton is covered.
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Bake in the oven for 20 minutes until cooked through and golden brown on top. If your filling isn’t browned enough, turn the oven to 425 degrees F and bake for 5 minutes. Up to this point, the filling can be made a day ahead. To serve, return to oven and bake at 425 degrees for 5 to 10 minutes, or until a crust forms on top.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
