Whatever side of the pond your on the side dish of bread cubes roasted in turkey juices is quintessential part of Christmas and thanksgiving dinners alike.
Round here, we make our own bread to use for stuffing the week before the event. I usually use Challah at my house it has a nice texture with a hint of honey and stuffed a nice big turkey. By far my personal fav is cornbread. There is something magical about the sweet savoury combination and grain like texture.
The first time I ever had it was at my grandmothers. She was experimenting with different gluten free recipe for stuffing as my grandfather was a celiac. She purchased a small but pricy loaf of gluten free cornbread and stuffed her turkey. It was amazing. Much better then those rice based stuffing we usually suffered though at her house.
Now Sally’s baking addiction has had a beautiful cornbread stuffing on her site for several years now. One I can confidently say …is just amazing- that can be a casserole or inside your bird!
NOTE: You will need cornmeal for this dish, for those of you abroad – if you cannot find cornmeal sub in Masa harina or polenta ( these subs may give a slightly grittier texture but will still make good corn bread).
Cornbread stuffing –
- 1 cup cornmeal
- 1 cup all-purpose flour or GF cup for cup substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1 large egg
- 1 cup buttermilk
- Cornbread: (Prepare at least day in advance) Preheat oven to 375°F Whisk all of the cornbread ingredients together in a large bowl. Pour into a pre greased and pre heated cast iron skillet or greased 9×9 square baking pan. Bake for 22-24 minutes or until the top is golden brown. Set aside to cool overnight. Do not cover.
- Preheat oven to 300°F Slice the cornbread into small 1-inch cubes. You will have about 7-8 cups cubes. Spread onto a lined baking sheet and bake for 10 minutes. Set aside to cool as you prepare the stuffing.
For the Stuffing
- 2 1/2 cups chicken broth
- 2 large eggs
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 3 celery stalks, sliced
- 1 Tablespoon parsley flakes
- 1 teaspoon thyme leaves
- 1 teaspoon rubbed sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarse ground black pepper
- 1 lb uncooked sausage
- 1 cup peeled and chopped firm pear or Granny Smith apple
- 1 cup pecan halves
- cranberry sauce for garnish – optional
- Stuffing: Whisk the broth and eggs together in a very large bowl. Set aside.
- Heat butter in a large skillet over medium-high heat. Add the onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the pears. Cook until sausage is just about cooked through. Pour into the broth + egg mixture, including any liquid that may be in the skillet as well. Add the toasted cornbread cubes and pecans. Very gently fold everything together.
- Spoon stuffing into a greased 9×13 baking pan. Bake for 40 minutes or until toasted on top. Sprinkle with additional parsley, if desired, and serve warm.