Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing

All Photos: Wendy Goodfriend

When I made this and a similar cornbread stuffing (which contained wheat flour), placed them side by side, and invited folks to compare, no one could tell the difference! Rich and moist, crisp-crunchy on the outside, and full of flavor, this stuffing will probably cause you to you hoard your leftovers.

I highly recommend making your own cornbread for this stuffing, as there are plenty of not-so-great boxed gluten-free mixes out there, so it’s hard to know what you are going to end up with. And even better, now you have a great go-to cornbread recipe next time you cook up a big pot of chili. Yum!

Recipe: Gluten-Free Cornbread and Red Pepper Stuffing

Makes 10 to 12 servings

Ingredients:

For the cornbread (if making your own):

• 2 cups fine cornmeal (gluten-free)
• 3/4 cup brown or white rice flour
• 1/4 cup plus 2 tbsp tapioca starch
• 3 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 3 large eggs
• 1⁄4 cup brown sugar
• 2 cups buttermilk
• 5 tbsp unsalted butter, melted

For the stuffing:

• About 8 heaping cups cubed gluten-free cornbread, homemade (see recipe) or purchased
• 1/2 cup unsalted butter, plus more for greasing
• 1 large yellow onion, finely chopped
• 3 celery stalks, finely chopped
• 1 large red bell pepper
• 1 tbsp fresh thyme leaves, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Kosher salt, as needed
• 2 eggs
• 3/4 cup chicken stock, plus more as needed
• 1/4 cup heavy cream

Instructions:

1. 1. If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.

1. 1. When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.

1. 1. Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.
   2. Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.
   3. Meanwhile, in a large sauté pan, melt 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.

1. 1. Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.

1. 1. Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.