As most of you know, I’m not into multiple-step cooking. I’m a simple cook (probably bordering on lazy!) and I like to get the best result with the least effort. So, normally I wouldn’t prepare something like cornbread dressing because it requires that you make cornbread and then crumble it up to make the dressing. Well, last week I made a double batch of cornbread and one batch didn’t get eaten (a near miracle in our home!). So I had leftover cornbread plus lots of celery on hand and I figured it was the perfect time to try cornbread dressing. (We also needed something to accompany all of our Thanksgiving leftovers). It came out REALLY good.
Gluten-free Egg-free Cornbread Dressing
1 batch of gluten-free cornbread (recipe here on this blog)
1/4 cup oil/butter
2 onions, chopped
7-8 ribs of celery, plus leaves, chopped
3 cups vegetable broth
2 Tbsp. brown rice flour
2 tsp. ground sage
1 1/2 tsp. dried thyme
1 tsp. dried marjoram
1/2 tsp. ground rosemary
1+ tsp. sea salt
Break up cornbread and put in casserole dish. Saute onion and celery in oil/butter. Add broth and rest of ingredients. Whisk together and bring to a boil. Lower heat and simmer for 5-10 minutes. Pour over cornbread crumbs and stir to mix well. Bake at 350 degrees for 45 minutes. Keep covered for first half of cooking time, then uncover for second half. YUM YUM! My son gave it the highest compliment and said it was just as good as grandma’s stuffing!