Thanksgiving Side: Gluten-free Cornbread Stuffing with Cherries and Pecans
Once upon a time, I was a personal chef, and during those few years, I cooked many, many meals for families I worked for- but my favorite was always when they would ask me to do something extra, to make something for a dinner party or a holiday. This was one recipe I created for a family who was gluten-free, but still wanted stuffing on their Thanksgiving menu. This slightly-sweet and savory, chewy and crunchy stuffing was a hit not just with my clients- but with my family, as well!
You can make your own cornbread (recipe below), use a mix or buy one (if you need gluten-free, make sure to check the package as many have flour in them). I like this stuffing slightly crunchy on top and fairly firm throughout, if you want it extra-moist, add that extra half cup broth I recommend.
This recipe is easily doubled (double the cornbread and put in a 9x13" in pan instead of an 8x8") if you need more. No matter if your thanksgiving is celebrated with four or fourteen, this year, I hope it's a good one with lots of leftovers for Thanksgiving sandwiches!