Cornbread Stuffing With Walnuts (and Gravy too!)

Cornbread Stuffing

Cornbread Stuffing

 

I never enjoyed stuffing on Thanksgiving when I was growing up, because it always made me feel so, well, stuffed.  Maybe it was the fact that it was always bland and dried-out, or that I ate too much meat & potatoes as well, or that my body was simply reacting to all of that gluten (probably all of the above).  But now, many years later, being inspired by many of your comments, as well as a yummy stuffing recipe on GingerLemonGirl’s blog, I decided to give it a try.  I’ll admit, I have never made stuffing before, unless you count Stovetop stuffing in a box, so I read a lot of different recipes before the attempt.  I decided on a cornbread stuffing, since I was making cornbread that week anyway and figured it would be quite tasty and sweet.  Walnuts were a lovely addition for a crunchy texture, and I threw in some raisins that I had picked up at the farmers’ market over the weekend to complement the sweetness of the cornbread.  For cooking stock, I used some ham stock that I had just made from the ham bone after making a batch of my white bean soup.  The flavor worked really well with the fresh herbs, onions and celery, but I’m sure that any cooking stock would do, such as vegetable stock if you are a vegetarian/vegan.

 

Cornbread Stuffing With Walnuts & Raisins

 

1 batch gluten-free quinoa cornbread

3 T olive oil or butter

1 yellow onion

3-4 stalks celery

fresh sage & thyme leaves

small bunch chopped fresh parsely

2 handfulls raisins

1/2 cup coarsely chopped walnuts

1-2 cups cooking stock

Sea salt & black pepper

 

The day before you make the stuffing, dice the cornbread into cubes and set it out on a cookie sheet, uncovered, to dry overnight.  Then start by chopping your onions, celery, and walnuts, while preheating the oven to 350 degrees F.  Heat the olive oil or melt butter in a 9×13-inch baking pan for a few minutes in the oven.  Add the onions and spread evenly, then return to the oven for a few minutes to toast.  In a large bowl, mix the bread crumbs, celery, herbs, raisins, walnuts and enough cooking stock to adequately moisten the bread but not enough to make it mushy (I believe I used about 1 and 1/2 cups although I admit I did not measure it). Toss with the toasted onions and spread the stuffing mix in the baking pan.  Season with sea salt and black pepper.  Bake uncovered until the breadcrumbs are golden brown, about 45 minutes.

 

For The Gravy…

 

To make a delicious gravy for your stuffing, whisk some cooking stock and the drippings from your turkey with a spoonful of brown rice flour, salt and pepper and slowly bring to a boil, stirring constantly.  Boil for about a minute, until the gravy begins to thicken.  Season it with some fresh herbs if you like.

 

Now you can have your gravy and eat your stuffing too!

 

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