Cornbread Stuffing // Refined Sugar Free, Gluten Free

Cornbread Stuffing // Refined Sugar Free, Gluten Free

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Inspired by Martha Rose Shulman's NYT recipe, our adaptation brings a unique twist to the traditional stuffing game. Starting with a homemade date-sweetened cornbread that strikes the perfect balance between slightly sweet and savory, this stuffing is a celebration of robust flavors that will have your guests coming back for seconds (and maybe even thirds). This recipe is your ticket to a Thanksgiving feast that's as comforting as it is delicious.

  • Cook 33 min

Ingredients

  • 1 cup sifted white all-purpose flour
  • 3/4 cup Bob's Red Mill medium grind cornmeal
  • 1/2 cup Bob's Red Mill dark rye flour
  • 1 3/4 tsp sea salt or kosher salt
  • 1/4 cup + 1 tbsp Just Date Sugar
  • 1/2 tsp baking soda
  • 3/4 tbsp baking powder
  • 1 cup buttermilk
  • 3/4 cup full fat greek yogurt
  • 1 large egg
  • 2 cups fresh corn kernels
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 4 stalks celery, diced
  • 4 garlic cloves, minced
  • 2 tsp rubbed sage
  • 1 tbsp fresh thyme leaves
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/2 cup milk
  • 4 tbsp unsalted butter
Instructions
  1. Preheat oven to 375°F. Butter 9x9 inch pan
  2. Add dry ingredients together in large bowl and toss until evenly distributed
  3. In separate bowl, whisk wet ingredients together
  4. Combine dry and wet ingredients with wooden spoon, mixing evenly
  5. After 10-12 minutes in oven, remove. Lower temperature to 350°F
  6. Swirl pan so butter coats entire skillet including sides
  7. Pour batter into skillet, place in oven for 30-35 minutes until cake tester comes out clean
  8. Allow cornbread to cool in pan
  9. In nonstick skillet, heat olive oil over medium heat
  10. Add onion and cook until softens, about 3 minutes
  11. Add salt and celery, cook for few more minutes
  12. Add garlic and stir for 30 seconds-1 minute to bloom
  13. Transfer to spacious bowl and add remaining ingredients
  14. Moisten with milk if needed. Taste and adjust salt
  15. Stuff turkey cavity or transfer to buttered 2-quart baking dish
  16. Dot top with butter, cover with foil, heat in 325°F oven 30 minutes
by Martha Rose Shulman