No southern Thanksgiving meal is complete without cornbread dressing. And when multiple people in the family have Celiac disease, gluten free cornbread dressing is definitely on the menu! This recipe is based on my grandma’s original recipe, and I’ve adapted it so my husband and other family members can still enjoy it! And yes, it’s dressing. not stuffing . :-)
Gluten Free Cornbread Dressing
Yield: 12-14 servings
3 chicken breasts
1 8x8 pan of cornbread *
1 package gluten free stuffing mix
40-48 fl. oz. (5-6 cups) chicken stock
1 large yellow onion, diced
4 stalks celery, diced
2 eggs, beaten
Salt and pepper to taste
*You can make the cornbread yourself or buy a loaf already made. (I like the Bob’s Red Mill GF cornbread mix or the already made GF cornbread from Whole Foods.)
Boil the chicken until it is cooked through (about 20-30 min). Save the broth, and shred the chicken into bite sized pieces. Set chicken aside.
Preheat your oven to 350 degrees.
Tear the cornbread into bite size pieces.
In a large bowl, mix the shredded chicken, 1 cup of broth from the boiled chicken, and all the remaining ingredients until it makes a thick soupy mixture.
Pour the mixture into a well-oiled dish. (This recipe makes a large batch, and you will likely be able to fill more than one baking dish. I use one 9x13in pan and one 8x8in pan.) Bake until set and top has begun to brown, about 1 hour. (I recommend pulling the pan out about half way through and stirring the dressing with a large spoon. Return it to the oven and let it finish cooking.)