GLUTEN FREE CORNBREAD DRESSING RECIPES

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CORNBREAD-BISCUIT DRESSING RECIPE | MYRECIPES



Cornbread-Biscuit Dressing Recipe | MyRecipes image

This simple Old South dressing is a no-egg recipe, so it's slightly crumbly. We liked it smothered in Giblet Gravy. Make Ahead

Provided by MyRecipes

Yield 10 servings

Number Of Ingredients 11

4 cups biscuit crumbs (see shortcut below)
4 cups cornbread crumbs
6 celery ribs, chopped
1 large onion, chopped
? cup butter or margarine, melted
½ cup chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
2?½ cups chicken or turkey broth
½ cup milk

Steps:

  • Spread biscuit and cornbread crumbs in an ungreased pan. Bake at 300° for 15 minutes or until crumbs are toasted, stirring twice.
  • Sauté celery and onion in butter in a large skillet over medium-high heat until tender. Remove from heat. Combine sauteed mixture, toasted crumbs, parsley, and next 3 ingredients. Stir in broth and milk. Spoon dressing into a greased 13â€? x 9â€? pan. Bake, uncovered, at 350° for 1 hour or until browned.
  • Shortcut Solution: Six frozen biscuits, baked, or six fast-food biscuits will give you 4 cups crumbs. We tested with Pillsbury frozen biscuits and Pioneer cornbread mix. You could also use frozen baked cornbread and warm it in the microwave oven before crumbling. Or buy cornbread from a cafeteria or deli.
  • Make Ahead: Spoon prepared dressing into pan; cover and chill overnight. Bake, uncovered, at 350° for 1 hour. Let stand at room temperature until almost serving time. Just before serving, reheat at 350° for 10 to 12 minutes.

GLUTEN-FREE CORNBREAD STUFFING RECIPE | EATINGWELL



Gluten-Free Cornbread Stuffing Recipe | EatingWell image

Sage and sausage add a burst of flavor to this healthy side dish. Plus, you'll omit a couple dishes from Thanksgiving cleanup--this gluten-free dressing recipe uses just one skillet.

Provided by Devon O'Brien

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Total Time 1 hours 30 minutes

Number Of Ingredients 8

7 cups prepared gluten-free cornbread (about 1 1/2 pounds), cut into 3/4-inch cubes
1 pound sweet Italian sausage
2 cups diced onion
1?½ cups diced celery
3 cloves garlic, minced
¼ cup chopped fresh sage or 1 tablespoon dried
½ teaspoon ground pepper
2 cups low-sodium chicken broth

Steps:

  • Preheat oven to 275 degrees F.
  • Spread cornbread on a large rimmed baking sheet. Bake until dry to the touch, about 30 minutes. Let cool.
  • Increase oven temperature to 350 degrees F.
  • Cook sausage in a large oven-safe skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 5 minutes. Add onion, celery and garlic and cook until softened and translucent, 5 to 10 minutes. Remove from heat.
  • Add the cornbread, sage and pepper to the skillet and gently toss to combine. Pour broth over the mixture. Cover with foil.
  • Bake the stuffing until steaming hot, about 30 minutes. Remove the foil and continue baking until lightly crisped on top, about 15 minutes more.

Nutrition Facts : Calories 147 calories, CarbohydrateContent 16.9 g, CholesterolContent 27 mg, FatContent 5.8 g, FiberContent 1.7 g, ProteinContent 8 g, SaturatedFatContent 2.7 g, SodiumContent 330.7 mg, SugarContent 3.1 g

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