Just the right mix of herbs combined with celery, mushrooms and onion, then tossed with the cornbread and cooked a bit more. On your plate it mingles with the gravy for an ideal side dish for chicken or turkey. We sometimes try other herbs and seasonings, but this is our traditional favorite.
You can also stuff your favorite winter squash with it. See the directions for that variation below.
No one would notice because this is a traditional recipe – I love it when I can do that! — but the stuffing is also safe for gluten sensitivity, gluten intolerance or celiac disease (and it’s casein-free and vegetarian, if you want).
Gluten-Free Cornbread Stuffing with Herbs and Mushrooms, A Side for Turkey or a Filling for Squash
- 2 Cups Crusty Whole-Grain Cornbread, baked, cooled and cut into 1/4″ cubes, or crumbled (or your favorite recipe)
- 1 Tablespoon Butter, Margarine, or Oil
- 1 Tablespoon Parsley, snipped
- 2 Tablespoons Onion, minced
- 2 Tablespoons Celery, minced
- 2 Ounces Mushrooms, sliced or chopped
- 1/4 Teaspoon Rosemary, crushed
- 1/4 Teaspoon Pepper, ground
- 1/4 Teaspoon Thyme, crushed
- 1/4 Teaspoon Sage, crushed, optional
- 3 Tablespoons Water, or Broth, more or less as needed
- 1/4 Teaspoon Kosher Salt, optional
- 1 Winter Squash, such as Butternut or Acorn
Preheat the oven to 350 degrees F.
Cut, mince or chop the vegetables and seasonings you are using.
In a medium skillet, melt the butter, margarine or oil over medium heat and saute the parsley, onion, celery and mushrooms until just tender.
Stir in the remaining seasonings, the corn bread cubes or crumbs and the water or broth.
Place in covered baking dish and bake until heated through.
OR: Stuff a winter squash and bake as below.
Adjust seasonings as desired.
Bake a halved, seeded squash cut side down on an oiled baking sheet at about 350 degrees F.
When the squash is just fork-tender (after baking for about 30-45 minutes), turn it over carefully on the baking sheet.
Spread a little butter, margarine or oil over the cut surfaces. The squash will be hot, though, so use a fork to rub a pat of butter over the warm surface of the squash, or a small piece of paper towel soaked in oil to spread it over all.
Fill the cavities with the cornbread stuffing mixture.
Sprinkle the squash with salt if desired.
Bake for another 10-15 minutes until squash is tender.
Cybele Pascal’s Allergy Friendly Friday
Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday
The Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage Full Plate Thursday
Frugal Follies’ Frugal Food Thursday