A healthy gluten-free cornbread stuffing recipe with bacon and butternut squash for Thanksgiving. Seasoned with smoked paprika, sage and a pinch of nutmeg.
A few years ago, while I was at the gym setting up my weights for BodyPump my friend, a fellow pumper stopped me to introduce me to her husband. “This is Katie, the stuffing lady.” Light dawned in his eyes as if he knew what she meant. I on the other hand, had no idea what these people were talking about, but I said “So nice to meet you” as if I was in on it. Then she explained that they had been making my Pecan Cranberry Stuffing with Chicken Sausage for Thanksgiving and that it had become their family’s official stuffing recipe. I don’t think I have ever had such a huge compliment. I haven’t posted a stuffing recipe since. How does one top that? #honored
So it was with humble trepidation that I decided to make another stuffing for this November. I knew it had to be good to live up the expectations of what someone known as The Stuffing Lady would be making. #nopressure And I knew it would have to be completely different from the other one. So, cornbread stuffing seemed like the obvious choice.
I also wanted to make it gluten free so that everyone at the table would be able to enjoy it. So many families these days have at least one person who is avoiding gluten. So, I made my own gluten-free cornbread. Then I added in butternut squash and bacon to make it more exciting. Celery of course, a bit of nutmeg and sage. And then finally I tweaked and tinkered with the seasonings and moisture levels. A lot. I tested and retested this recipe.
So we have basically been eating this recipe for a month. Breakfast, lunch and dinner. Every batch makes 12 servings, so it has been on our plates like every day. Jase and I have been warming it up for breakfast and then laying a yolky egg on top and a hit of sriracha, oh baby! And I can officially say that it is worthy of the Stuffing Lady’s seal of approval.
Is anybody at your Thanksgiving table avoiding gluten this year?
Do you make the same stuffing recipe every year?
Have you ever had left-over stuffing for breakfast?
Gluten-free Cornbread Stuffing for Thanksgiving with butternut squash and bacon.
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 tablespoon chopped fresh sage
- 2 teaspoons smoked paprika
- 1 ¼ teaspoon salt
- 1 teaspoon dry thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 2 ½ cups reduced sodium chicken broth, divided
- 1 pounds butternut squash, peeled and cut into ¾-inch cubes (about 3 cups)
- 1 cup chopped celery
- 2 large eggs
- 1 batch day old gluten-free skillet cornbread (1.9 lb)
- 8 slices bacon, cooked and crumbled
- ½ cup chopped parsley
- Melt butter with oil in a large heavy-bottomed skillet over medium heat. Add onion, and cook until starting to brown and soften, 4 to 6 minutes. Stir in sage, smoked paprika, salt, thyme, pepper and nutmeg, and cook, stirring until fragrant, 30 to 90 seconds. Add 2 cups broth, squash and celery. Increase heat to high and bring to a simmer, stirring often. Cover, reduce heat to medium-low to maintain a simmer, and cook until the squash and celery are just barely tender, 12 to 14 minutes. Remove from the heat and allow to cool, about 40 minutes.
- Meanwhile, preheat oven to 325 degrees F. Cut cornbread into cubes. Spread on a sheet pan and bake until starting to brown and crisp, 22 to 28 minutes. Allow to cool. (Makes 8 cups)
- Whisk eggs in a large bowl with the remaining ½ cup broth. Stir in squash mixture. Gently stir in cornbread, bacon and parsley. Coat a 9 by 13 baking dish with cooking spray. Transfer the stuffing mixture to the prepared baking dish. Cover with aluminum foil.
- Preheat oven to 350 degrees F. Bake until steaming hot all the way through, 30 to 35 minutes (for stuffing straight from the refrigerator add 15 minutes.) Remove foil, and continue baking until the top is browned, 20 to 25 minutes longer.
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