Sunday, November 17, 2013

My Favorite Holiday Corn Bread Stuffing Recipe

Corn Bread Stuffing with Dried Cherries, Cranberries and Turkey Bacon

"The Cravings Place GF/S/ D free Cornbread"
Easy to make and absolutely delicious! 

Note: This recipe can be prepped in advance and assembled on Thanksgiving Day. I typically make the corn bread the Sunday prior to Thanksgiving and allow it to dry out a bit before toasting. This will avoid it from absorbing too much liquid and thus making the stuffing soggy. The day before Thanksgiving you can toast the corn bread and store it in an airtight container at room temperature. Additionally, the vegetables can be chopped a day in advance and stored in ziploc bags in the refrigerator.

Ingredients: (Serves 12)

  • 8 cups corn bread cut into 1 inch pieces
  • 3 cups turkey or chicken stock ( I like the "Imagine" low sodium chicken broth.)
  • 1/2 cup each of dried cherries and dried cranberries
  • 1 tablespoon olive oil 
  • 8 to 10 slices turkey bacon
  • 1 stalk of celery chopped
  • 1 large yellow onion chopped
  • 1/2 cup of grated carrots
  • 1 egg
  • 1 cup of walnut or pecan halves (optional)   
  • 3 tablespoons of chopped fresh sage
  • 3 tablespoons of chopped parsley
  • 1 egg
  • salt and pepper (to taste)


  1. Preheat oven to 350 degrees. Grease a 13-by-9 inch baking dish. ( You can use the Earth Balance G/S/D free buttery spread or Glick's olive oil cooking spray which does not contain any soy.)
  2. If you have not toasted the corn bread already, do so for 20 minutes on a cookie sheet in the oven. 
  3. In a medium saucepan over medium heat warm the stock. Remove the pan from the heat and add the dried cherries and cranberries. Set aside to cool.
  4. In a frying pan cook the bacon with the olive oil until it is crisp. Blot the bacon between paper towels on a plate.
  5. Add the carrots, onion and celery to the pan used for the bacon and cook for about 5 minutes.
  6. In a large bowl combine the toasted corn bread, onion mixture, bacon, nuts, parsley and sage. Whisk the egg into the stock mixed with the dried cherries and cranberries and add to the corn bread mixture. Season with salt and pepper and gently mix.
  7. Transfer to the prepared baking dish and bake about an hour or until it is browned and crispy.
Hope you enjoy!
Watch for my "Roasted Root Vegetable Medley" and  "Gluten Free Apple Crisp" later this week! 

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