Loaded with aromatic vegetables, herbs and sweet dried cranberries, this gluten-free cornbread dressing is great with roast turkey, chicken, ham or beef. Start a day or two ahead to make your gluten-free cornbread, then finish the dressing the day of your dinner. To save time, prep the vegetables ahead as well and refrigerate until needed. This dressing will work for lacto-ovo vegetarians but not for vegans due to egg.
1recipegluten-free cornbread (see recipe on this site)or regular cornbread
1mediumleek
½mediumonion
2largecelery ribs
1smallfennel bulb
2tablespoonsunsalted buttersub olive oil or plant-based butter
2largecloves of garlic
½cup dried cranberries2 ounces
2tablespoonsfresh chopped parsley
2teaspoonsfresh chopped thyme
1eggbeaten
½cupmilk of choicecow or plant-based alternative
¾teaspoonsalt
¼teaspoonground black pepper
Instructions
Make the cornbread and dry
Start a day or two ahead by baking the gluten-free cornbread. When the cornbread has cooled completely, cut it into slices about ½″ wide, then cut it into small cubes. Place the cubes onto a rimmed baking sheet and allow the cornbread cubes to air dry, uncovered, for about 24 hours. Place dried cubes in an air tight container and set aside until you are ready to finish the dressing
Prep the stuffing/dressing
Prep your vegetables. For the leek, trim the root end and dark top greens off the leek. Split the leek lengthwise in half, then each half again into a quarter. Cut into thin slices. Wash under cold running water to clean any sand or dirt. Onion: Chop into small dice.
Celery: cut the ribs in halves or quarters, depending on size, then crosswise into small pieces.
Fennel: trim ribs off of the bulb and discard. Cut a thin slice off of the bottom root end. Cut the bulb in half, then each half into thin slices. Chop the slices into small pieces.
Cook the veggies
In a large saute pan over medium-low heat, melt the butter. Add the leek, onion, celery and fennel and cook until the vegetables are soft and translucent, about 7-10 minutes. Stir occasionally. Add the garlic and sauté another 1 minute. Add salt and pepper.
Add the dried cornbread cubes and mix in gently. Add the cranberries, parsley, thyme, and the beaten egg and milk. Mix gently.
Bake
Spoon dressing into a 2-3 quart casserole or gratin dish. Cover with foil. Bake in a pre-heated 350 degree oven for 35-40 minutes, then uncover and bake an additional 10 minutes for a golden top.