As we turn introspective leading into Thanksgiving, we as a company want to thank you for supporting Nima. Our vision would not become a reality without your unwavering support. Whether you have known us since our days at MIT or just started following our Instagram yesterday, we are thankful for your interest, your personal stories and your belief that we can change your meal time for the better.
As a token of our appreciation, we’re sharing one of our favorite gluten-free cornbread stuffing recipes – easy and tasty! It can also be made vegan depending on your cornbread ingredients and broth. From our dinner table to yours, we wish you a happy and healthy Thanksgiving. Thank you from our whole team.
Easy Gluten-Free Cornbread Stuffing Recipe
Cooking Time: 2 hours including baking the cornbread
1. Preparing the cornbread
Follow your favorite Gluten-Free recipe or use a pre-made mix (we used Trader Joe’s Gluten-Free Mix) and bake your cornbread. Allow the cornbread to cool. Cut the cornbread into 1-inch cubes and place on a baking sheet. Preheat oven to 275°F, and place the cornbread cubes to dry for 45 minutes or until dry to the touch.
2. Preparing the stuffing
In a large bowl, mix together all the cut vegetables and cubed cornbread. Add salt, pepper, sage, oregano, basil, and chicken broth (we used Trader Joe’s Organic Low Sodium Chicken Broth) and mix thoroughly.
3. Baking the stuffing
- 1 box Gluten-Free cornbread (8-inch pan) from a pre-made mix or recipe
- 2 cups of Gluten-Free low sodium chicken broth (or substitute veggie broth)
- 1 cup onion (chopped)
- 1 cup cherry or grape tomatoes (cut in half)
- ¾ cup or 1 or 2 carrots (peeled and diced)
- 1 cup or 2 stalks of celery (diced)
- 2 green onions (diced)
- 10 cloves of garlic (thinly sliced)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons olive oil
Preheat the oven to 375°F. Coat the bottom and sides of your baking dish with olive oil and evenly spread the stuffing mix. Drizzle the remaining olive oil on top and cover the dish with aluminum foil. Place the dish on the center rack of the oven for 40 minutes. Remove the foil cover and continue baking for 10-15 minutes until top is crisp and brown. Garnish with some fresh herb stems or tips of green onion and serve.
Notes: This dish contains the Trader Joe’s Gluten-Free Cornbread Mix and Trader Joe’s Organic Low Sodium Chicken Broth. The finished dish was tested using Nima and was found to be gluten-free. Different stores, regions, or batches of these products may have different ingredients and results. Always check the label of your cornbread mix and chicken broth to ensure it does not contain any ingredients that may contain or had contact with gluten.