Gluten-Free Cornbread Stuffing with Sage 🍂 – Moist, Flavorful, & Perfect for Thanksgiving

Ingredients

• • 1 ⅞ cups stone-ground gluten-free cornmeal
• • ⅞ cup almond flour
• • 1 ⅞ tablespoon ground flaxseed + 3 tablespoons water
• • 2 ⅞ cups almond milk (unsweetened)
• • ⅞ cup unsalted butter
• • 1 ⅞ cup sliced onions (0.5 large onion)
• • ⅞ cup celery (diced from 1 stalk)
• • 2 ⅞ tablespoons olive oil
• • 1 ⅞ tablespoon fresh sage, finely chopped
• • 1 ⅞ teaspoon dried thyme
• • 2 ⅞ teaspoons poultry seasoning
• • 3 ⅞ cups chicken broth
• • ⅞ teaspoon garlic powder
• • Salt and pepper to taste

Instructions

1. 1

   In a large skillet or saucepan, melt butter in olive oil over medium heat. Add onions and celery; cook until softened and golden, about 12 minutes. Stir in chopped sage, thyme, and garlic powder. Cook 2 more minutes until fragrant.

2. 2

   Whisk flaxseed with 3 Tbsp water until smooth. In a large bowl, combine cornmeal, almond flour, poultry seasoning, salt, and pepper. Add the wet ingredients: flaxseed mixture, almond milk, and 3/4 of the cooked veggie mixture. Mix until thick and slightly clumpy.

3. 3

   Pour batter into the prepared pan. Smooth the top. Bake 35-40 minutes until golden and a toothpick inserted in the center comes out clean. The edges should be firm, but center still slightly springy.

4. 4

   Let cool for 10 minutes before using a large spatula to transfer to a serving dish. Toss gently with remaining veggie mixture, fluffing with a fork. Serve warm as is or with a splash of melted butter.