Gluten-Free Thanksgiving Dressing
Thanksgiving isn't complete without dressing on the table. Make this gluten-free, flavorful twist on a classic recipe. We make it every year now!
Ingredients
- 1 loaf cornbread (See the homemade recipe below)
- 1 loaf gluten-free bread (We love Base Culture white bread!)
- 1/2 cup (1 stick) unsalted grass-fed butter
- 1 large onion diced
- 7 stalks celery diced
- 2 tbsp fresh sage chopped
- 1 tbsp rosemary chopped
- 1 tsp dry thyme
- 1 tsp salt
- fresh cracked pepper
- 4 cups organic chicken broth
- 3 eggs whisked
Instructions
The Night Before:
- The day before serving, bake the cornbread. Once cooled, cut or tear into cubes and lay on a sheet pan to dry out. Cut the loaf of white bread into similar-sized pieces and mix in with the cornbread. This helps the bread absorb all of the herbs and broth the next day.
To Cook and Assemble:
- In a large sauce pan or pot, melt 1 stick of butter over medium hight heat. Add in the onion and celery. Stir around to coat with butter and sauté for 5 minutes until the vegetables start to turn translucent. Add in the sage, rosemary, thyme, salt, and a few good turns of fresh cracked pepper. Mix well.
- Pour in 4 cups of chicken broth and bring to a simmer. Cut off the heat.
- Add all of the breadcrumbs to a large mixing bowl and pour over the 3 whisked eggs. Stir around.
- Slowly pour over the veggies and broth. Gently stir around. Be careful not to stir too much. You don't want to bread the bread up into tiny crumbs.
- Spray a 9x13in pan with organic olive oil or avocado spray. Evenly spread the filling throughout.
- Bake in a 375-degree oven for 40 minutes, until golden brown.