The holidays can still be warm, indulgent and scrumptious, even without gluten and dairy. A simple twist on this classic, holiday stuffing recipe does not sacrifice deliciousness for health consciousness. Serve your stuffing in natural Acaciaware® wood products for a simply beautiful presentation. These eco-friendly, specialty wood items make a decadent Thanksgiving easy.
This recipe was a huge success—the light sweetness of the carrots and kick of flavor from the thyme completes this dish. For the most wholesome, authentic taste, I would use Kitchen Basics® Chicken Stock or, better yet, boil a hen for a few hours. The jus from the chicken hen, with a touch of salt, can enhance the richness tenfold. My grandma’s two famous tricks for making the most flavorful stuffing are 1) using homemade jus and, of course, 2) choosing a quality cornbread mix. Choose your favorite cornbread mix, and if you are cooking for gluten-intolerant guests, ensure there is no enriched wheat flour in the blend. I use Bob’s Red Mill ® Gluten Free Cornbread Mix.
When preparing the cornbread, the Olive Wood spoon is perfect for folding the mixture. Use an 8×8 dark-colored baking pan and bake it for 25 minutes—do not overcook. Allow the bread to be partially undercooked in the center because it will be baked again in the 11×7-baking dish (with the vegetable mixture). The final stuffing should come out just right: not too dry, not too mushy, with crusty edges. It crumbles and melts in your mouth!
What are you thankful for this holiday season?
Preheat: 375°F | | Total Time: 1 hour 30 minutes
- 1 package of gluten-free cornbread mix (about 6 cups of cooked cornbread)
- 1/3 c coconut oil (or canola oil)
- 2 eggs
- 1 ½ c coconut milk for mix
- ½ c sweet onion
- 1 c celery, chopped
- 1 c carrots, diced
- 3 tbsp coconut oil
- 1 c Kitchen Basics® chicken broth
- ½ c dry white wine
- 1 tsp salt
- ½-1 tsp black pepper (I like it peppery)
If you are feeling playful, add 3/4 c dried cranberries and ½ c pecans to the batter before baking a second time.
- Preheat oven to 375°F, grease 8×8 pan with some melted coconut oil or coconut oil spray
- Melt 1/3 c coconut oil 1 minute in the microwave
- Combine eggs, coconut oil, and milk. Mix thoroughly with a Beech Wood spoon or use an electric mixer.
- Spread batter evenly in pan and bake for 25 minutes
- Wash and cut celery, carrots, sweet onion, thyme, and sage
- Heat 3 tbsp of coconut oil on low
- Add veggies, let simmer on low for 3-5 minutes
- Add salt and pepper
- Let simmer with 1 c Kitchen Basics® chicken broth, taste test
- Add ½ c dry white wine, simmer until reduced by half, stirring often (about 5-7 minutes, may need to increase heat)
Crumble baked cornbread in a large mixing bowl and add vegetable mix. Stir well, folding with a Beech Wood spoon, and bake in an 11×7 baking dish at 325°F for 30 minutes or until golden brown on top.
Serve and enjoy with cranberry sauce.
– Sophie Wix