Thanksgiving Favorites

Thanksgiving is one of my favorite holidays. I was blessed to grow up surrounded by family, and we always gathered at my grandparents’ home for Thanksgiving. Grandma made a delicious traditional feast that was enjoyed by the three generations gathered around the table. I loved getting together with family, grandparents, an aunt, uncles, and cousins.

After I was married and we had our daughter, my husband and I moved to another state. We’ve had a good life, but we always miss our families during the holidays.

We couldn’t travel during the holidays much, because that was the busiest time of year for my husband’s employer. He had Thanksgiving day off, then usually had to work the remaining three days of the “holiday weekend”.

Fortunately, my parents were willing to travel to be with us on Thanksgiving. They have kept up this tradition every year for over twenty years now, and having them here for this holiday makes it that much more special. We are always grateful for their loving presence every Thanksgiving.

Thanksgiving, for me, is about gratitude and family. It is also about food. I love traditional Thanksgiving foods.

I especially love stuffing.

So when I stopped eating gluten, I could no longer eat the delicious cornbread stuffing from the Mrs. Cubbison’s box that I had grown up with.

I’ll admit that my gluten free stuffing doesn’t taste like Mrs. Cubbison’s cornbread stuffing, and since I can’t eat the real deal any more, I won’t be working on a closer match. But my cornbread stuffing is pretty good, and my family likes it.


Gluten Free Cornbread Stuffing

4 cups chopped, toasted Gluten Free Cornbread (including crumbs)*
1 stick butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
salt and pepper to taste
1 ¼ to 1 ¾ cups chicken or turkey broth**

Melt butter in a microwave safe dish. 

Stir in onion and celery, cover and microwave on high for 5 minutes.

Combine cornbread, seasoning, and buttered vegetables.

Add broth, stir, and let stand for about 20 minutes to allow broth to be absorbed. Cover and bake at 325 degrees F. for 30 minutes (uncover for last 10 minutes if you like a crispy top).

Makes 6 servings

*The cornbread may be baked a day ahead, chopped or broken apart by hand, then toasted on a baking sheet in a 400 degree oven for 20 to 30 minutes.
**Use more or less broth depending on the dryness of the toasted cornbread and on whether or not you like a stuffing that is dry or moist.

Note: I’ve also made this stuffing with half gluten free cornbread and half gluten free bread. It was
really good too.

Print Recipe

For more delicious gluten-free recipes and ideas, visit The Gluten-Free Homemaker's Gluten-Free Wednesdays.