Stuffing is a staple of any good holiday meal, and a tradition that’s passed down through the generations. The savory mix of carbs and herbs makes it the perfect complement to the turkey centerpiece. A dish so loved that no one should have to pass on it just because gluten doesn’t play well with their guts. This version of cornbread stuffing is so good even your bread eaters will ask for the recipe. What’s the difference between dressing and stuffing? How you cook it. If it’s stuffed inside the bird, it’s stuffing. If it’s cooked outside the bird in a dish, it’s dressing. So technically, most people make dressing. But don’t let semantics get in your way, call it whatever you’d like. And enjoy!

Things You’ll Need

1 box (or bag) gluten free cornbread mix (enough for 8×8 or 9×9 pan)
½ pound bacon, chopped
2 tablespoons butter
½ sweet white onion, chopped
1 celery rib, chopped
1 large carrot, chopped
2 teaspoons chopped fresh sage leaves
¼ cup chopped Italian parsley
1 teaspoon chopped fresh thyme
½ teaspoon salt
3 cups chicken broth

Step 1: Make the Cornbread
Prepare the cornbread according to package directions. Spread evenly into a 9- or 10-inch cast iron skillet. Bake according to package directions. Remove from pan, cut into cubes (can be done a day ahead of time).

Step 2: Cook the Bacon
Add the chopped bacon to a large skillet over medium heat (not too high, a lower heat will render more fat than a higher temperature but will take longer) and cook until the bacon is crisp and fat has rendered.

Step 3: Toast the Bread
Remove the bacon with a slotted spoon, leaving the bacon fat in the pan. Add the cubed cornbread to the pan, allowing to cook in the bacon fat until lightly toasted. If your pan is too small to accommodate, place the cornbread cubes on a baking sheet, drizzle with bacon fat, and bake at 350 degrees Fahrenheit until toasted, about 10 minutes.

Step 4: Add the Bread to a Dish
Add the toasted breadcrumbs to a 4-quart (or 9×13) baking dish.

Step 5: Cook the Vegetables
Melt the butter in the pan you used for the bacon. Add the onion, carrots, and celery. Cook until the vegetables have softened, about 6 minutes.

Step 6: Add Herbs
Stir in the sage, parsley, thyme and salt.

Step 7: Simmer
Add the broth, and simmer for three minutes.

Step 8: Combine
Pour the broth, herbs and vegetables over the cornbread crumbs, and then sprinkle with bacon. Gently toss to coat.