Thanksgiving Day should be a day for both the cook and the family to relax, but oftentimes, the cook spends the better part of the day in the kitchen. At least, that’s what used to happen in my house until I realized that so many of the Thanksgiving dishes could be prepared ahead of time. After all, that’s what the stores do that sell Thanksgiving side dishes. This Thanksgiving is the first one that we will cooking gluten-free. Last year, I had no idea that one of my sons had a wheat allergy. So, I have been a bit stressed about making sure I can continue our Thanksgiving traditions without sacrificing flavor, but making it completely gluten-free.
The past few weeks, I’ve been experimenting with our family favorites for Thanksgiving side dishes. Although I like to mix things up, I’ve found that my kids really like to have the same thing year after year. It’s the one time of year that they want to be served the same thing all the time. Dressing or stuffing is one of their favorites. After all, I don’t think I know anyone who doesn’t like stuffing. There are so many variations on stuffing, almost anything can be added. I like to keep it pretty simple since there are so many other side dishes to enjoy.
I decided to make Mushroom Cornbread Stuffing this year. Since I’d never made stuffing with gluten-free cornbread or bread, I wasn’t sure how it would turn out, so I made a batch of stuffing the other day. For fun, I made a few of them into muffins, simply baking the stuffing in muffin tins. That way, the inside would stay moist, but there would be plenty of crust for everyone. Just pour a little gravy on top and you’re all set.
- 1 dozen gluten-free corn muffins (I used Pamela's Cornbread and Muffin Mix)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1½ cups mushrooms, chopped
- 6 fresh sage leaves, minced
- 1 teaspoon fresh thyme leaves
- ¾ cup chicken broth
- salt and pepper, to taste
- 2 eggs, beaten
- Preheat oven to 350 degrees.
- Crumble corn muffins into a large bowl. Spread onto a large baking sheet and bake for about 15 minutes, until toasted. Remove to a large bowl.
- In a large skillet, heat oil and add onions, celery, mushrooms, sage and thyme. Cook until vegetables are soft, about 5 -7 minutes. Season to taste with salt and pepper. Add to cornbread.
- Whisk together eggs and chicken broth. Add to cornbread mixture and toss well.
- Spoon stuffing into lightly oiled muffin tins.
- Bake for 20-25 minutes until warmed through and crusty on top.