Gluten-Free Skillet Cornbread Stuffing
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 6 cups gluten-free cornbread, cut into 1-inch cubes and dried
- 4 tablespoons unsalted butter (or dairy-free alternative)
- 1 large yellow onion, finely diced
- 3 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- 1 1/2 to 2 cups low-sodium chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Optional: 1/2 cup dried cranberries or chopped pecans
Instructions
- Step 1: Oven and Skillet Preparation
Preheat your oven to 350°F (175°C). Grease a 10-inch or 12-inch cast-iron skillet with a little bit of butter or oil to ensure the stuffing doesn’t stick and to help create a crispy crust. - Step 2: Sauté the Aromatics
Place the skillet over medium heat and melt the 4 tablespoons of butter. Add the diced onion and sliced celery. Cook for about 8 to 10 minutes, stirring occasionally, until the vegetables are soft and translucent. - Step 3: Add Herbs and Garlic
Stir in the minced garlic, sage, thyme, and rosemary. Cook for another 1 to 2 minutes until the herbs are fragrant. Remove the skillet from the heat to prevent the garlic from burning. - Step 4: Combine the Ingredients
In a large mixing bowl, place your dried gluten-free cornbread cubes. Pour the sautéed vegetable and butter mixture over the cubes. In a separate small bowl, whisk together 1 1/2 cups of the broth and the beaten eggs. Slowly pour this liquid over the cornbread. Gently toss until the bread is moistened but not falling apart. If it seems too dry, add the remaining 1/2 cup of broth. - Step 5: Final Seasoning and Baking
Season the mixture with salt and pepper. If you are using cranberries or pecans, fold them in now. Transfer the mixture back into the cast-iron skillet, spreading it evenly. Cover the skillet with foil and bake for 20 minutes. Remove the foil and bake for another 20 to 25 minutes until the top is golden brown and crispy.