First of all my apologies that there is not a scrumptious picture of dressing here in a holiday setting, but I couldn’t find a free stock photo and I’m not about to pay $5.95, ain’t no body got money for that! haha
But I did want to share with you, my great grandmothers recipe for the BEST holiday stuffing! You can make this recipe gluten free and dairy free with my suggestions below.
Also, during this wonderful holiday time, I wanted to share a little activity you can do with your family that is sure to bless others. We recently did it at our singles potluck and I really enjoyed it. Instead of of going around the room sharing what you are thankful for, you can share why you are thankful for the person to your right. I hope you are truly as blessed as I was by this. 😉
Here we go!
1 pan of cornbread(or gluten free cornbread mix) already made
5 slices of well-toasted bread (or gluten free bread, i like Udi’s frozen white bread), not burnt though just crispy. Chop it up into little squares.
2 eggs beaten (or flax eggs or an egg replacer)
1 quart or less of chicken stock (or veggie stock)
1 cup of chopped onions
1 cup of chopped celery
8 tablespoons of melted butter (or Earth Balance vegan spread)
1.5 tablespoons of sage (it will not taste like stuffing without this spice so please don’t leave it out 😉
1 teaspoon of salt
1 teaspoon of pepper
Preheat oven to 325 degrees
In butter or olive oil sautee your celery and onions until onions are translucent and celery is tender.
In a large baking dish, crumble the cornbread and add the pieces of bread all together.
Add in the onions, celery, salt, sage, pepper, butter and eggs and mix all together with your hands.
Slowly add in the chicken stock till you have a wet consistency, but not watery. You may not use the entire quart depending on your preference.
Toss together well with a spoon, but do not mash the stuffing down.
Bake for 30 minutes.
Remove from the oven and taste. The stuffing should have a bit of a crust texture to the top while being moist on the inside.
If the crust has not developed, bake for 10 more minutes.
Serve warm and enjoy!
~Happy Eating My Friends!