As soon as the aroma of this gluten free dressing starts to fill the air, Thanksgiving officially kicks off. Or at least that’s what it feels like. The smell of sauteed onions, herbs, seasonings and chicken broth all mixed together with day old corn bread is a signal that the holidays are quickly approaching.
There are a few tricks to getting gluten free cornbread right. Follow the ones below and this dressing will be the best you’ve ever had.
Make this gluten free cornbread recipe at least a day before making the dressing. Even making it a month before and freezing it would work well too. The idea is that you want the cornbread to be firm enough to hold its shape and not get mushy when liquid is added.
Some recipes call for boiling the veggies, but I’ve found sauteeing them really punches up the flavor. There’s just something about carmelized onions and celery that can’t be beat.
This was a really tricky part because it’s tempting to add liquid so that it appears to be sufficient. The trick is to add some, wait a few minutes for it to absorb, then add more. Waiting until it absorbs is key.
The first attempts with this recipe resulted in not completely done dressing. And it was not good. The trick here is that when you test if it’s done, you should feel a little ‘crust’ on the top. Not real hard, but the knife should act as through you’re cutting into something with a slight crust.
The recipe is not difficult at all, but those tips just make it the absolute best gluten free cornbread dressing ever.
Gluten Free Cornbread Dressing- Serves 6 – 8
Prepare the cornbread using this recipe for the best gluten free cornbread. Cover and let it sit for at least 1 day.
For the dressing
4 Tbls. butter
1/2 cup diced celery
1/2 cup diced onions
2 tsp dried rosemary
2 tsp dried sage
2 tsp dried parsley
2 tsp. poultry seasoning
1/2 tsp salt
1 egg, slightly beaten
2 to 2 1/2 cups chicken or turkey broth
Preheat your oven to 350 F. Grease an 8 x 8 glass baking dish with butter or spray with cooking spray. Set aside.
Dice the pan of cornbread into small chucks and add the chunks to a large plastic bag.
Crumble the cornbread into a mix of crumbs – it’s ok if there are some bigger pieces.
Set the bag aside.
Heat a large sauté pan over medium heat. Melt the butter in the pan and add the onions and celery. Cook until the onions are softened and translucent, about 5 minutes.
Remove from heat and let cool slightly.
In a large bowl, add the cornbread crumbles, seasonings, salt and the onion mixture. Combine until mixed.
Add in the egg and 1 cup of the chicken broth. Mix well and let stand for 1 -2 minutes, until the mixture has absorbed the broth.
Mix in another 1 cup of broth and let the mixture sit for another 1 – 2 minutes.
If needed, add the last ½ cup of broth. The mixture should look very wet and a bit soupy.
Place the dressing mixture into the prepared baking dish.
Bake for about 40 minutes or until it’s golden brown on top. Start checking at 35 minutes.
A knife inserted in the top should feel slightly crusty.
Serve immediately or let cool and freeze until needed.