Cornbread Stuffing with Cranberries and Pecans

I know I know, your menu is set, the grocery shopping is done and the last thing you need is to add to your Thanksgiving to do list. But hey, you might just be a procrastinator like me. If not, just ‘Pin it’ and trust me, you’ll want to make this for Christmas or your next holiday party…it’s gooooooood.

I love traditional stuffing like nobody’s business. But my man is gluten intolerant so I had to come up with something gluten free that would be equally delicious. I took my favorite parts of a few recipes that I found and here’s what I came up with:

Here’s what you’ll need:

Gluten Free Cornbread

1 C flour (I used gluten free all purpose flour)

4 tsp baking powder

1/4 C sugar

1 tsp salt

1 C corn meal

2 eggs

1 C milk

1/4 C melted butter

Additional ingredients for Stuffing

1 small onion chopped

1 C dried cranberries (I use craisins)

1/4 chopped pecans (walnuts would be good too!)

2 eggs

1 1/2 C chicken stock

2 Tbsp chopped fresh sage

First , the cornbread:

Mix together dry ingredients. Beat the egg, add the milk and melted butter. Pour in the wet ingredients and stir only until moist. Pour into greased pan.

Bake at 425 for 20-25 minutes

Once it’s cooled off, break up the cornbread into a bowl

Cool the oven off to 350. Sautee the onions in butter or oil until translucent. I used the same pan because I prefer to wash as few dishes as possible, and my cast iron pan is cool like that…yep.