When you've had your fill of gluten-free stuffing made with regular bread, try this hearty gluten-free cornbread stuffing! This holiday side dish starts with homemade gluten-free cornbread loaded with mushrooms, herbs, leeks, and chestnuts.
Stuffing was something to which I never gave much thought. I don't even recall its presence during childhood Thanksgiving meals (though to be fair, the meal was always just a blind rush for classic pumpkin pie and cinnamon ice cream).
Today, my family's Thanksgiving gatherings are not unlike a Woody Allen film. In attendance are often my mom, my dad, my dad's wife, my half sister and brother, their mom, her wife, my cousin and her family, and a smattering of nieces and nephews. Did I mention that most of the adults are therapists? Things can get a bit neurotic at times, but the fantastic victuals (and copious amounts of wine) help.
My brother makes the best turkey on the planet. My mom brings spiced cranberry sauce and rum-soused sweet potatoes. My sister's in charge of mashed potatoes, which are always perfectly rich and fluffy. And my sister-in-law always whips up a big vat of veggies and a huge green salad.
But it's my half-sister's mom, Pnina, who brings the stuffing every year, and I hold her entirely responsible for our current stuffing fixation. Of all the post T-day leftovers, Pnina's stuffing is the most coveted, becoming more delicious by the day as it soaks in gravy and melds with mashed potatoes.
This year, not wanting to wait until Thanksgiving to enjoy stuffing, I concocted my own recipe made with a base of my gluten-free buttermilk skillet cornbread and roasted chestnuts all seasoned with sauteed leeks and chanterelles.
As I researched recipes for guidance on quantities, I realized that stuffing is essentially a savory bread pudding without the dairy, relying instead on stock to moisten the mixture. Where had I heard that before? Oh yes, Judy Rodgers' musings on French panade in The Zuni Cafe Cookbook. In other words, stuffing is basically French – no wonder it's so good.
(I also learned that the terms "stuffing" and "dressing" can be used interchangeably. Thanks, Chow.)
For this version, a simple "stock" made by soaking dried porcini mushrooms in boiling water moistens the mixture of bread and vegetables. Celery and fennel add a bit of crunch. Parsley's clean flavor cuts through the rich, mushroomy umami (mushrumami? [wait, is that redundant?]) flavors going on, and chestnuts add their soft sweetness to the mix. A drizzle of olive oil over the top helps the upper layer of cornbread crisp up in the oven, which contrasts nicely with the stock-soaked bits below.
Chanterelles are usually a huge luxury with a matching price tag, but lately they've been as affordable as shiitakes at our co-op. Apparently, it's been a very chanterelly fall in California. They add a touch of glamor to this dish, though any mushroom would be welcome – crimini, shiitake, button, or another wild mushroom of your liking.
Though I can imagine this stuffing rubbing elbows with turkey, mashers, and gravy, we've been enjoying it on its own as a main dish topped with a crumble of fresh goat cheese and served to the side of steamed broccoli and glasses of white wine. Either way, it's bound to make a vegetarian feel extra special.
Wishing everyone a happy and minimally neurotic holiday season!
More Holiday Recipes:
- Cheesy Millet-Stuffed Butternuts with Shiitakes and Kale Pesto
- Leek and Gruyère Bread Pudding Baked in a Pumpkin
- Vegetarian Gluten-Free Mushroom Gravy {vegan option}
- A Vegetarian & Gluten-Free Thanksgiving Feast
- Gluten-Free Pumpkin Pie
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free cornbread stuffing recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
Gluten-Free Cornbread Stuffing with Chestnuts, Leeks & Mushrooms
Print Recipe Pin RecipeIngredients
- ½ ounce dried porcini or other mushrooms (15 grams)
- 2 cups boiling water (475 ml)
- 6 cups Gluten-Free Buttermilk Skillet Cornbread in 1/2-inch (1 cm) cubes. (1 pound/450 grams)
- 6 tablespoons olive oil, divided use (90 ml)
- 3-4 cups sliced chanterelles (or other mushrooms - see note) (1 pound/450 grams)
- 2 medium leeks, sliced
- 1 large shallot, peeled and diced
- 1 small fennel bulb, trimmed, halved lengthwise, and sliced thinly crosswise
- 2 celery ribs, trimmed and sliced on the diagonal
- 1 teaspoon fresh thyme leaves
- ½ teaspoon fine sea salt
- ½ cup dry white wine (120 ml)
- ¼ cup parsley, washed and chopped, plus extra for garnish
- 1 ½ cups whole, cooked, peeled chestnuts, sliced (7 ounces/200 grams)
Instructions
Make the porcini "stock":
- Place the dried porcini in a heat-proof bowl or measuring cup, and add 2 cups of boiling water. Let stand while you get on with the recipe, 20 minutes or longer.
Toast the cornbread:
- Position a rack in the center of the oven and preheat to 300ºF (150ºC). Spread the cubed cornbread on a rimmed baking sheet lined with parchment paper for easy clean-up. Bake until dried out and lightly toasted, 20-30 minutes. Remove and let cool, then place in a very large bowl and set aside. Increase the oven temperature to 375ºF (190ºC).
Cook the mushrooms:
- Rinse the chanterelles briefly under running water, drain well, and use a paper towel or two to wipe off any clinging dirt. Slice the stems fairly thinly, and cut the crowns into 1-inch (2.5 cm)pieces.
- Coat a 10-inch (25 coven-proof (such as cast-iroskillet with 1 tablespoon olive oil and heat over a high flame until the oil shimmers. Add half the mushrooms in a single layer, and saute on high, shuffling the pan frequently, until the pan is dry and the mushrooms are glazed and tender, 5-10 minutes. Tip the mushrooms into the bowl on top of the cornbread. Repeat with the remaining mushrooms.
Cook the veg:
- Meanwhile, soak the sliced leeks in a bowl of cool water, separating the rings and letting any sandy dirt to sink to the bottom of the bowl.
- To the now-empty skillet, add 2 tablespoons olive oil and warm over a medium flame until it shimmers. Lift the leeks out of their bowl, shake off any excess water, and add them to the hot pan along with the shallot, fennel, celery, thyme, and salt.
- Cook, stirring frequently, until the vegetables are wilted and crisp-tender, about 10 minutes. Add the wine, and continue cooking until the pan is dry. Add the leek mixture to the bowl with the cornbread and mushrooms. Reserve the skillet - no need to wash.
Assemble the stuffing:
- Scoop the soaked porcini out of their soaking liquid, reserving the liquid and squeezing the porcini dry. Chop the porcini finely and add to the stuffing mixture. Add the parsley and sliced chestnuts, and stir the stuffing gently to combine. Gently strain the porcini "stock" through a fine-mesh sieve, leaving behind any sandy dirt that may be hanging out at the bottom. (You can strain the liquid through a coffee filter to be extra safe, if you like.) Pour the porcini "stock" over the stuffing, and toss gently to moisten evenly. Scoop the stuffing back into the skillet (or into a greased 9x13" baking pan). Drizzle with the remaining 2 tablespoons olive oil.
- Bake the stuffing at 375ºF (190ºC) until heated through and golden and crisp on the top, 20-30 minutes. Serve the stuffing warm. Extras keep well, refrigerated, for up to several days and reheat beautifully (just don't store them in your cast-iron skillet).
Irina @ wandercrush says
My eyes have just about popped out of my head. I've never been the biggest stuffing fan, but it was only a handful of years ago that I realised what a customisable dish it is. I can't imagine NOT loving this, as all of the ingredients are things I adore… I'm trying your version for thanksgiving this year!
Alanna says
Aw, thanks, Irina! I hope you love it. Let me know how it goes.
Anonymous says
Thank you so much for making gluten free recipes that don't suck! In fact, they are dependable and pretty amazing. I've tried quite a few of your recipes, and well, you rock!
Alanna says
That's the best compliment ever - thank you for completely making my week!
Monet says
My thanksgiving feasts are always interesting...but I do agree that good food (and wine!) help. This stuffing looks gorgeous. And I love that it features both leeks and chestnuts. Two of my absolute favorite flavor additions. Thank you for sharing!
Alanna says
I'm glad you understand! Thank you for the sweet words, Monet.
Joshua Hampton says
I tried to imagine what Thanksgiving dinners look like in your family, and I have to admit that, just like what you said, it did sound like a Woody Allen film to me. I definitely agree that great food and wine help.
Alanna says
Haha, thanks, Joshua. We'll be sure to bring plenty of both this year. :)
Shelly West says
Oh my! Unlike you, I am a stuffing nut and often times crave it throughout the year (not just on Thanksgiving). Love love love that you used Chanterelles in this and they really do make it seem oh so fancy and for a special occasion. Will have to try this when on one of my stuffing craving kicks.
Alanna says
Totally - chanterelles are such a treat, and I was happy to get to use them so liberally here. Hope you enjoy it, Shelly!
Ambee J says
Our family has been gluten free and we never really thought about and alternative to traditional stuffing. This is great and thanks for sharing!
Alanna says
You're so welcome! Glad I could help. :)
carey says
See, I fall off the blog radar and almost completely miss amazing things like this that NEED to be on my Thanksgiving menu! Thank you thank you thank you for bringing it to my attention. :) I made the cornbread today, and it is out of control delicious. (I might have eaten like 1/4 of it straight to my face....oops. Maybe I'll make some more tomorrow.)
I'm so excited for this stuffing. Johnny's recipe was delicious, but there was only celery in it. Not as exciting as far as stuffing goes. For my first (pre-J) Thanksgiving that I hosted, I made a mushroom + celery version in a crockpot that was divine, but then I lost the recipe. But that's ok, because I'm pretty sure this one is going to blow it away anyhow with the cornbread and chestnuts too. Woohoo!
Alanna says
Aw! That makes me so happy, Carey! We definitely ate a ton of the freshly baked cornbread, too - I love those crispy end pieces. Please let me know how the stuffing turns out! Happy Thanksgiving.
Brittany says
Awesome recipe! I'm going to make it for my family this US thanksgiving. However, I don't see in the recipe where we add the chestnuts! Are they garnish or do we bake them in with the rest of the ingredients? Thanks!
Alanna says
Gah! Fixed. :)
Brittany says
Thanks!!!!
VJ says
A super recipe and so tasty. Made it last winter a couple times after having it for Thanksgiving. Making it again for 2020 Thanksgiving...something's got to be wonderful this year! I've harassed the folks at my Whole Foods store for weeks, asking when the chestnuts would be in stock! I started to panic I would be able to have them for this recipe. It's now the only dressing I'd consider making.
Alanna says
Awww thank you so much for making my recipe VJ - I'm thrilled that you love it and that were able to find chestnuts in the nick of time! Thanks a bunch for the sweet note. :)
Julie says
Made this dish to compliment lamb leg. Many steps, lovely ingredients & all attainable on March, here. But oh my, what a disappointment. Something was not right. My entire family decidedly asked to not make it again, but ate it politely.
Sadly, this one was a flop for us.
Alanna Taylor-Tobin says
Hi Julie,
I'm sorry to hear that this wasn't a win, but I appreciate the feedback! Any thoughts on what you would change?
I've actually been working on the base gluten-free cornbread recipe as I've learned that I prefer a bit more sweetness in it since I posted it 10+ years ago. Wondering if the added sweetness would balance some of the earthy flavors in this and be more to your and your family's liking. Let me know your thoughts!
-Alanna
Julie says
Hi Alanna,
Yes, part of the problem was the strong earthy flavor. Without stepping back into the kitchen to experiment on this recipe, my guess is that I would start by replacing the corn bread with another gf bread option and decrease the amount of mushroom. We used to eat cornbread alot in the past, took a break due to allergen concerns. Used Bob's nongmo, so I was excited to try it. It is possible there was lack of sweetner to balance out flavor.
I may try making again later, but realize by replacing the cornbread alone changes the recipe chemistry. Thanks for your time!
Alanna Taylor-Tobin says
Ok, keep me posted on whether you try it again, and thanks again for the feedback!