This is a delicious alternative to the turkey norm packed with gluten free cornbread, vegetables and chorizo sausage.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
If I’ve told you once I’ve told you a thousand times, I get so sick of eating the same old things on all these holidays, which is why I made this cornbread stuffing recipe. It’s always turkey, mashed potatoes, green beans, blah blah blah. Yes, it’s good but sometimes you just have to change things up and keep them interesting.
While I like regular stuffing, I thought it would be good to make a really cool homemade cornbread stuffing with chorizo that goes with a smoked turkey. Yeah, that’s right I brined and smoked some turkeys just like I do every year. This time though, this cornbread stuffing is going to take it to the next level.
I actually made a cornbread stuffing with chorizo about 10 years ago and wanted to reinvent it a little. I feel like I’ve mastered the art of making cornbread. So many times cornbread is crunchy and dry and just not good, but this cornbread stuffing recipe is spot on and so good it will immediately become your go to recipe!
Now because my mother-in-law is gluten free I’ve been making a concerted effort to figure out how to make really delicious gluten free food and my promise to you is that you won’t even know this cornbread stuffing is gluten free because it is just so dang good! Honestly Bob’s Red Mill gluten free corn meal and 1 to 1 gluten free baking flour have been an absolute game changer for me. They’re amazing products that allow me to substitute without losing any quality whatsoever!
I can’t say it enough, this recipe right here is a sure winner, even if you choose to not make it as stuffing.
HOW TO MAKE THE STUFFING
Step One: Make the Cornbread Stuffing Batter
- Mix together the wet ingredients
- Next mix together the Bob’s Red Mill Glute-Free Corn Meal with the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour along with the salt and baking powder.
- Combine the dry ingredients with the wet ingredients
- Evenly spread out on a sheet tray lined with parchment paper
Step Two: Sauté the Chorizo and Vegetables
- Add butter to a hot sauté pan
- Roast the vegetables
- Push the vegetables to one side of the pan and add the chorizo
- Cook the chorizo until cooked through and combine with the vegetables
Step Three: Combine the Cornbread with The Chorizo
- Slice the cornbread into 1” cubes and place in a casserole dish
- Pour the chorizo mixture over top of the cornbread
- In a bowl whisk together, eggs and chicken stock and pour over cornbread
- Mix and bake
NOTES AND MODIFICATIONS
- If for some reason you aren’t down with chorizo in this cornbread stuffing then Italian sausage would be a great substitute
- There is no making this recipe dairy free, but it might work to sub butter for oil and buttermilk for almond milk.
- If you want regular corn bread for this cornbread stuffing that isn’t gluten free just sub the 1 to 1 flour for regular flour
- You can also add in ingredients like leeks and mushrooms to this cornbread stuffing to help take it up another level.
MORE HOLIDAY RECIPES
Gluten Free Cornbread Stuffing Recipe with Chorizo Sausage
For the Cornbread:
- 5 large eggs
- 1 1/4 cup sugar
- 10 ounces melted unsalted butter
- 2 1/2 cups buttermilk
- ½ tablespoon baking soda
- 2 1/2 cups Bob’s Red Mill Gluten Free Cornmeal
- 2 ½ cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- pinch sea salt
- 1 tablespoon baking powder
For the Chorizo Stuffing:
- 2 tablespoons unsalted butter
- ½ peeled and small diced yellow onion
- 3 small diced stalks of celery
- 2 peeled small diced carrots
- 3 finely minced cloves of garlic
- 1 ½ pounds loose chorizo sausage
- 4 eggs
- 1 cup of chicken stock
- sliced green onions for garnish
- Cornbread: Preheat the oven to 325°
- In a large bowl whisk together the eggs, sugar and butter. Set aside.
- in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar and butter.
- Fold in the cornmeal and flour until combined and the evenly spread the batter out on a cookie sheet tray lined with parchment paper.
- Bake in the oven at 325° for 25 to 30 minutes. Set aside to cook and then cut into 1” cubes. Note: you will have some leftover.
- In a large saute pan on medium heat with butter, add in the vegetables and cook until tender, about 3 to 4 minutes. Once brown, add in the chorizo and saute for 3 to 4 minutes until cooked through.
- In a small bowl whisk together the eggs and chicken stock and set aside.
- Combine the cornbread cubes with the chorizo mixture and eggs and chicken stock mixture and gently mix
- Bake at 350° for 35 minutes.
- 10. Garnish with green onions and serve.