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Nutrition Facts
Serving Size 1 (278g) Recipe makes 12 servings The following items or measurements are not included below: 1 loaf cornbread
Calories 708
Calories from Fat 467		(65%)
Amount Per Serving		%DV
	Total Fat 52.0g	79%
	Saturated Fat 13.3g	66%
	Monounsaturated Fat 18.8g
	Polyunsaturated Fat 14.3g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 1013mg		42%
Potassium 531mg		15%
Total Carbohydrate 43.6g		14%
	Dietary Fiber 4.8g	19%
	Sugars 12.2g
Protein 19.2g		38%
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Gluten-Free Cornbread Stuffing

Recipe #356306 | 7 days | 7 days prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jesse "jWo" Wong
Feb 17, 2009

A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead.

SERVES 12 -14 , 1 large roasting pan (change servings and units)

Ingredients

1 loaf cornbread, -crumbled and stale
1 (15 ounce) can breadcrumbs
2 (16 ounce) packages bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
1 cup onion, diced and sauteed
1 cup carrot, diced and sauteed
1 cup celery, diced and sauteed
1 (32 ounce) box chicken stock or bouillon
1 (12 ounce) bag cranberries

Seasoning Suggestions

Optional

6 ounces walnuts (chopped or whole)
3/4 cup pine nuts
2 cups cilantro, finely diced
1/4 cup honey

Directions

1
1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it’s rehydrated with chicken stock.
2
DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
3
Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
4
Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
5
Preheat oven to 350 degrees.
6
Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
7
Add optional ingredients to cornbread mixture.
8
Season to taste.
9
Mix cornbread mixture thoroughly.
10
Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
11
Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.