Simple to make, One-Pan Cornbread Stuffing (Gluten-Free, Dairy-Free) comes together easily and tastes amazing!
What's your favorite Thanksgiving side?
Mine, I'll admit, is stuffing. I'm just a carb girl at heart, and there's something about the hearty fall flavors combined with tender chunks of bread that just does it for me.
Now, I'm not talking about the soggy, mushy stuffing that comes out of the inside of a turkey. Nor am I talking about the processed, stale-tasting stuff that comes out of a yellow box.
No, I'm talking about tender cornbread, mixed together with savory veggies, a handful of sweet apple, and a smattering of fresh sage. Cook it altogether in a pan, then pop in in the oven to crisp up, and you have yourself one winner of a Thanksgiving side.
This version combines tender cubes of One-Bowl Cornbread Muffins with traditional stuffing ingredients, making for a homestyle stuffing that's both dairy- and gluten-free.
To make this stuffing super easy, I like to prepare the muffins a few weeks ahead of time and stick them in the freezer. Then, when it's time to make the stuffing all that's required is some chopping, stirring, and a quick go in the oven.
Feel free to add your own special touch to this stuffing. Dried cherries, chopped pecans, or cooked sausage would all make lovely additions.
And don't just save this one for Thanksgiving. It would make the perfect side for 5-Ingredient Lemony Roast Chicken or even alongside a store-bought rotisserie chicken.
Anyway you go, I hope you make this one soon. Now, let's make some One-Pan Cornbread Stuffing!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Make the One-Bowl Cornbread Muffins up to a month ahead. Allow to cool completely, then freeze in a zip-top bag with as much air pushed out as possible. When ready to use, allow to come to room temperature, chop, then proceed with the recipe.
2 | Feel free to add any other "extras" to make this stuffing your own. Dried cherries, chopped pecans, or cooked sausage would all make excellent additions.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free and Vegetarian
One-Pan Cornbread Stuffing (Gluten-Free, Dairy-Free)
¼ cup plus 2 tablespoons olive oil
1 small yellow onion, chopped
4 celery stalks, chopped
2 small apples (any kind), chopped
2 cloves garlic, minced or finely grated
3 tablespoons finely chopped fresh sage, plus more for sprinkling (or 1 tablespoon dried)
½ teaspoon kosher salt, divided
4 cups stale One-Bowl Cornbread Muffins, roughly chopped (about 4-5 muffins)
8-16 oz chicken or vegetable stock
1. Heat the oven to 375F.
2. Heat a large, ovenproof skillet over medium heat. Add ¼ cup olive oil, onion, celery, apples, garlic and sage. Sprinkle with ¼ teaspoon salt, stirring to combine. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
3. Add the chopped cornbread, sprinkle with ¼ teaspoon salt, and stir to combine. Add the stock, stirring to allow the cornbread to absorb the liquid. Start with 8 oz of stock, then add more until the cornbread has absorbed the liquid and there's a little extra left in the pan.
4. Place the pan in the oven and cook, uncovered, until the liquid is absorbed and the stuffing is slightly browned, about 15-20 minutes.