Gluten-free Cornbread "Chorizo" Stuffing

Recipe:

Clean-Ingredient Cornbread Stuffing

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Serves: 4-6
Prep Time: 25 minutes
Cooking: 1 hour 40 minutes
Recipe By: Elizabeth Varga

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Ingredients

For the cornbread

2 tablespoons ground flaxseed

1 1/4 cup non-dairy milk, divided

⅓ cup maple syrup

¼ cup extra virgin olive oil

1 cup cornmeal

1 cup cassava flour

¼ cup almond flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoons salt

For the stuffing

1 recipe cornbread (above)

1 package Abbot’s “Chorizo”

2 tablespoons vegan butter

1 small onion, finely diced

3 stalks celery, sliced in half lengthwise, then chopped

1 teaspoon dried parsley

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/4 tsp black pepper

2 1/2 cups vegetable broth

Fresh sage, for garnish

Description

Bring everyone to the table with this gluten-free, clean-ingredient cornbread stuffing. It’s a delicious twist on two favorite holiday sides, made with ingredients you can feel good about.

Method

The day before preparing the stuffing, make the cornbread.

1. Preheat the oven to 350°F. Line a 9x9” baking pan with parchment paper.

2. In a small bowl mix the ground flaxseed with ¼ cup of the non-dairy milk. Let sit for 5 minutes

3. In a large bowl whisk together the remaining 1 cup of non-dairy milk, maple syrup, extra virgin olive oil, and flax egg.

4. Add the cornmeal, cassava flour, almond flour, baking powder, baking soda, and salt. Whisk to combine.

5. Pour the mixture into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Remove from the oven and let cool completely overnight.

The day you plan to serve, make the stuffing.

1. Preheat the oven to 350°F.

2. Use a serrated knife to slice the cornbread into 1” cubes. Toast the cubes in the oven for 15-20 minutes.

3. Meanwhile, cook the Abbot’s Butcher “Chorizo” according to the package instructions. Remove from the pan and set aside.

4. In the same skillet, heat the vegan butter over medium heat. Add the onion and celery and cook for 5 minutes, until softened. Add the parsley, sage, thyme, salt and pepper. Cook 1 minute more.

5. Add the “Chorizo” back to the pan and stir to combine.

6. In a large bowl toss the toasted cornbread and “Chorizo” mixture.

7. Transfer the cornbread and “Chorizo” mixture to a 9x9” baking dish. Pour on the vegetable broth to saturate the stuffing.

8. Cover with aluminum foil and bake for 30 minutes, then bake an additional 20 minutes uncovered, until the top of the stuffing is browned.

9. Serve with a garnish of fresh sage.