THIS CAFE LIFE
Cornbread & Sage Stuffing (GF)
This cornbread stuffing stands out for its rich, savory flavor — made from scratch with homemade, gluten-free cornbread as the base.
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Yield:
8 Servings
Ingredients
Prepare cornbread - Skillet Cornbread (Gluten Free)
For Stuffing:
2 T. Olive Oil
2 T. Unsalted Butter
1 Onion, finely chopped
4 Celery stalks, finely chopped
2 T. Fresh Sage, minced (or 2 t. dried)
1 T. Fresh Thyme (or 2 t. dried)
2 Slabs bacon, diced
1/2 C. Chicken stock
4 T. Unsalted Butter
Prepare the cornbread the day before. Once cooled, slice into cubes and place on a baking tray. Cover with a kitchen towel and place in a warm area in the kitchen overnight.
In a large mixing bowl, place cornbread.
In a skillet, cook bacon over medium high heat until crisp. Remove from pan and drain on paper towels. Add to cornbread mixture.
To bacon drippings, add 2 T. butter and olive oil if needed. Over medium heat, sauté onion and 1 t. salt, stirring until it begins to soften. Add celery and fresh herbs and continue to cook for an additional 3 - 4 minutes.
Transfer onion mixture to mixing bowl and combine well. Taste and adjust salt and add freshly ground pepper.
Moisten with chicken stock.
Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil and heat through in a 325-degree oven for 30 minutes.
Chef Tips:
Advance preparation: You can make the cornbread several days ahead and the stuffing a day ahead.
