GF Cornbread stuffing by Chef Renée Schuler of Eat Well - Cincinnati News, FOX19-WXIX TV

GF Cornbread stuffing by Chef Renée Schuler of Eat Well

FOX19 -

GF Cornbread stuffing by Chef Renée Schuler of Eat Well


  • ½  pound bacon, diced
  • 4 cups cubed gluten free prepared cornbread
  • 1 stick butter, melted
  • 1 medium onion, diced small
  • 3 ribs celery, diced small
  • 1 ½  teaspoon fresh rosemary leaves, chopped
  • ¾ cup currants
  • 1- 2 cups chicken or turkey stock

Yield:  10 -12 servings


  • Preheat the oven to 350 degrees. Spread the cornbread in a single layer on a sheet tray, drizzle with melted butter. Toast in the oven for 20- 30 minutes, stirring occasionally, until golden brown
  • Meanwhile, in a large sauté pan, fry the bacon over low heat until golden brown. Remove to a paper towel lined plate. Pour off drippings, reserving 2- 3 Tablespoons in the pan. Add onion and celery and cook until tender.
  • Heat 1 cup of stock until simmering, then add currants to plump. Add the vegetables along with any pan drippings. Add the bacon, and rosemary, combine all, then gently stir in the cornbread croutons. Add stock ½ cup at a time until desired consistency. It will dry out slightly as it bakes, so don’t’ be skimpy with the stock.
  • Bake @ 350 degrees, covered with foil for 30 minutes, then uncover and bake for an additional 15- 20 minutes and serve
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