Cornbread Stuffing

Cornbread Stuffing

Ingredients:

Cornbread

• 1 package Bob’s Red Mill Gluten Free Cornbread Mix

• 1 ½ cups buttermilk

• 2 large eggs

• ½ cup melted butter

Stuffing

• 1 pan finished cornbread, cooled and cubed

• 4 sweet italian sausages

• 1 large yellow onion

• 2 carrots

• 2 celery stalks

• ½ cup toasted pecans

• 2 tsp fresh thyme

• 2 cups chicken or turkey stock

• ½ tsp kosher salt

• ¼ tsp cracked black pepper

Preheat the oven to 375F. Prepare the cornbread by combining the buttermilk, eggs, and melted butter into the Bob’s Red Mill Gluten Free Cornbread Mix. The batter will be thick. Add to a well-greased baking pan and spread until smooth. Bake at 375F for 25 minutes. Remove and allow to cool completely before cutting into 1.5” cubes.

Remove the sausages from their casing, and prep the mirepoix into an equal-sized dice. In a large skillet, toast the pecans until darkened and aromatic. Remove and then begin browning the sausages, breaking them into smaller chunks. Remove and add the mirepoix into the sausage drippings, and cook until tender (about ten minutes). Season the mirepoix with salt, pepper, and the fresh thyme. Add the sausage and pecans back into the skillet and cook together for five minutes. 

In the largest bowl you have on hand, combine the cubed cornbread and skillet mixture with two cups of chicken or turkey stock. The cornbread will become a bit soggy, which is what we want. Place everything into a well-greased baking dish and bake at 375F for 35-40 minutes until the top is nicely browned and crunchy.

Serve warm and enjoy!