The Fastest Gluten-Free Cornbread Stuffing

Kemp Minifie

The Fastest Gluten-Free Cornbread StuffingThe Fastest Gluten-Free Cornbread StuffingThis recipe is inspired by one created by a former Gourmet magazine test kitchen colleague, Shelley Wiseman. It's brilliant because Wiseman showed me I could eliminate the time-consuming step of drying out the cornbread--so typical of most stuffing recipes. You can make the cornbread ahead, then bake the stuffing outside the turkey during the half hour or so while the roasted turkey is standing and you're making the gravy.

The Fastest Gluten-Free Cornbread Stuffing

Serves 8 to 10

For the Cornbread:
2 cups yellow cornmeal (preferably stone-ground)
2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 3/4 cups well-shaken buttermilk
5 tablespoons unsalted butter, melted

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For the Stuffing:
4 tablespoons unsalted butter
1/2 pound onions, chopped (1 1/2 cups)
2 large outer celery stalks, chopped
1/2 teaspoon salt
3 to 4 ounces Spanish chorizo, casings removed and sausage chopped (about 1/2 cup)
2 tablespoons fresh sage, chopped
1/3 cup chopped parsley
1/4 teaspoon freshly ground black pepper
2 large eggs
11/2 to 2 cups turkey or giblet stock or reduced-sodium chicken broth

SEE MORE: Everything You Need to Know About Thanksgiving Turkeys

Make the cornbread: Heat the oven to 400°F with the rack in the middle, and butter a 9-inch square baking pan. Whisk together the cornmeal, sugar, baking soda, and salt in a bowl. Whisk together the eggs, buttermilk, and melted butter in another bowl and add it to the cornmeal mixture, whisking until it's smooth. Pour the batter into the pan and bake it until it's golden and a tester comes out clean, 25 to 30 minutes. Cool the cornbread in the pan on a rack 10 minutes, then turn it out onto the rack to cool completely. Leave the oven on. DO AHEAD: Cornbread can be made 1 day ahead and chilled, well-wrapped in plastic or foil. Bring to room temperature.

SEE MORE: A Complete Guide to Brining

Make the stuffing: Cut the cornbread into 1-inch cubes and gently spread it out in a buttered 13-by 9-inch baking dish or other 3-quart shallow baking dish. Melt the butter in a large heavy skillet over medium heat and cook the onion and celery with the salt, stirring occasionally, until softened, about 10 minutes. Stir in the chorizo and the sage and cook, stirring, 1 minute. Stir in the parsley and the pepper and spoon the mixture evenly over the cornbread. Whisk together the eggs and the stock or broth (more if you like it really moist underneath, less if you like it more crisp) and drizzle it evenly over the stuffing. Bake it in the 400°F oven, uncovered, until the top is browned lightly and crisp, and an instant-read thermometer inserted in the center registers at least 165°F, 30 to 35 minutes.

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