No southern Thanksgiving meal is complete without cornbread dressing. And when multiple people in the family have Celiac disease, gluten free cornbread dressing is definitely on the menu! This recipe is based on my grandma’s original recipe, and I’ve adapted it so my husband and other family members can still enjoy it! And yes, it’s dressing. not stuffing .
Gluten Free Cornbread Dressing
- 3 large chicken breasts
- 1 8×8 pan of cornbread *
- 1 package gluten free stuffing mix
- 40-48 fl. oz. 5-6 cups chicken stock
- 1 large yellow onion diced
- 4 stalks celery diced
- 2 eggs beaten
- Salt and pepper to taste
- Boil the chicken until it is cooked through (about 20-30 min). Save the broth, and shred the chicken into bite sized pieces. Set chicken aside.
- Preheat your oven to 350 degrees.
- Tear the cornbread into bite size pieces.
- In a large bowl, mix the shredded chicken, 1 cup of broth from the boiled chicken, and all the remaining ingredients until it makes a thick soupy mixture.
- Pour the mixture into a well-oiled dish. (This recipe makes a large batch, and you will likely be able to fill more than one baking dish. I use one 9x13in pan and one 8x8in pan.)
- Bake until set and top has begun to brown, about 1 hour. (I recommend pulling the pan out about half way through and stirring the dressing with a large spoon. Return it to the oven and let it finish cooking.)