Gluten-Free Cornbread Stuffing with Herbs and Mushrooms, A Side for Turkey or a Filling for Squash

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.

Gluten-Free Cornbread Stuffing with Herbs and Mushrooms, in a Butternut Squash

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

Ingredients:

2 Cups Crusty Whole-Grain Cornbread, baked, cooled and cut into 1/4″ cubes, or crumbled

1 Tablespoon Butter, or 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

Directions:

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 cornbread cubes or crumbs and the water or broth. Cover and cook until heated through.

Adjust seasonings as desired.

Serve.

Butternut Squash, Halved, Seeded and Ready to Bake

To Stuff a Winter Squash:

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.

Serve.

While this frugal recipe is well-liked by people who have no food allergies (depending of course on the ingredients of the corn bread you use, too), it is gluten-free (contains no wheat, barley or rye flour) and meatless or vegetarian.  It can also be casein-free, dairy-free and lactose-free with an appropriate butter substitute.

Linked to:

Cybele Pascal’s Allergy Friendly Friday

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The King’s Court IV’s What’s Cooking Wednesday – Thanksgiving Edition

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Kelly the Kitchen Kop’s Real Food Wednesday

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday