I realize that to truly call something “stuffing” then you should have…stuffed it somewhere, like in a turkey. Ingredients wise, they’re both the same. But stuffing is stuffed and dressing is served on the side.
But to me – it’s all stuffing.
For the past few years I’ve made Gluten Free Brie and Artichoke Stuffing . I hadn’t looked to change it up because it is slap your leg delicious. But change can be good. So this year I asked GHM facebook friends what they wanted a recipe for, and there were lots of votes for a Cornbread Stuffing.
1 pkg. chicken sausage, casing removed, chopped into bite size chunks (I used Alfresco Chicken Apple Sausage)
3 cloves garlic, diced
3/4 cup walnuts, coarsely chopped (nut free? No problem – omit!)
8 sage leaves, finely chopped
3 sprigs rosemary, leaves pulled off and finely chopped
1 cup dried cranberries
3 to 4 cups gluten free chicken stock
salt to taste
extra-virgin olive oil
Cook your cornbread before the day you’re making the stuffing. I made the Bob’s Red Mill Cornbread the night before, cubed it that night, and then left the bowl sitting out all night to stale. I covered the top of the bowl with loose fitting plastic wrap, making sure that it was exposed to air in a few areas.
If you didn’t cube it before, when you’re ready to make your stuffing: cube the cornbread and set aside the 10 cups in a large mixing bowl.
Preheat the oven to 350 degrees F.
Coat a large sauté pan with extra virgin olive oil, add in onions and celery. Be sure that when you prep these veggies that you dice them evenly so that they will cook evenly.
Sauté over medium heat. Cook until the onion and celery becomes soft and aromatic.
Add in the chicken sausage
and cook until the sausage begins to brown. Stir in the garlic; sauté for 2 minutes.
Finally, add in the walnuts, sage and rosemary and cook for another minute to allow the flavors to meld. Stir well to combine thoroughly and then remove from heat.
In the large bowl holding your cornbread cubes, add in the cranberries and the sausage mixture. Add in 3 cups of the gluten free chicken stock and combine with your hands until the bread is very moist. If the mixture is actually wet (you want a lot of moisture) then add in the last cup of chicken stock. Make sure it’s combined well and then spread into an oven proof pan.
Bake at 350 degrees for 30-35 minutes or until the top is browned and crispy.
So good! The rosemary and sage really read through and the I loved the crispy topping. The cranberries balance out the sausage perfectly and I loved the crunch from the walnuts!
I made half batch to try out the recipe and Parrish and I killed it! It was a super dreary day here in NC and this stuffing really hit the spot.
So – Stuffing or dressing?
And if you have a recipe you love – share it in the comments!