Ok, so this is technically a dressing, but I've always called it stuffing. If you're not sure why, keep reading...Stuffing is a mix of herbs and bread, commonly stuffed inside of another food and cooked. I know I am in the minority, but soggy bread is not my thing. We usually have at least two kinds of stuffing gracing our Thanksgiving table and I avoid both of them.

Some years I step up and try to make a new and fun stuffing recipe. One of my favorites is a Gluten Free Tamale Stuffing I came up with last year. It's still very highly requested. This year, I decided to stick a little closer to classic recipes. It starts with homemade, gluten free cornbread. I mostly followed this Gluten Free Jalapeno-Cheddar Cornbread recipe. Then, I sautéed some veggies. Next, the broth and butter help to keep it moist, but it's not bread soup, nor is it dry. A few die-hard stuffing fans loved this recipe! I know because there were not any leftovers for me to bring home...

And while stuffing is a great use for stale bread, I used freshly made cornbread (due to time constraints) and it worked beautifully! You could also make the cornbread a day or two ahead of time.

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Ingredients for Gluten Free Cornbread Stuffing

Cornbread‍

        ♦ Cream Cheese

        ♦ Brown Sugar

        ♦ Milk

        ♦ Butter

        ♦ Egg

        ♦ Olive oil

        ♦ Baking Powder

        ♦ Salt

        ♦ Cornmeal

        ♦ Gluten Free Flour Blend

        ♦ Cheese

‍Carrots

Celery

Onion

Olive Oil

Butter

Egg

Broth

Herbs: Parsley, Sage, Thyme, and/or Rosemary

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What is the difference between stuffing and dressing?

Stuffing is stuffed and cooked inside the bird or another food. Dressing is cooked inside a pan or baking dish.

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Do I need to dry out cornbread for stuffing?

Most people will say yes- it's the only way! I wouldn't use a loaf of soft bread, but this cornbread recipe works well without needing to be dried out. You can easily dry out bread by baking cubes for 40-45 minutes in a low oven, 250-275 degrees.

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What makes a good stuffing?

♦ Following this recipe...

♦ There are only a few ingredients, so the quality matters.

        ◇ Avoid premade mixes.

        ◇ Don't use the cheapest loaf of bread.

        ◇ Use a variety of fresh herbs.

        ◇ The broth will add a lot of flavor- choose a good one.

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