Cornbread Chestnut Stuffing – Gluten Free

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I have to admit, I have not had stuffing for years. I eat about 80 percent gluten free and have been doing that for a few years. I don’t tolerate gluten well so I choose not to eat it often. So, when planning my Thanksgiving blog post I wanted to try making a gluten free stuffing . Glutino came out with a corn bread stuffing mix so I decided to try it. I added a few twists of my own for something special. Also, I decided this year to roast pieces of the turkey on top of the stuffing. I did this for two reasons. One was to impart the flavors of the turkey into the stuffing and two was so that I could place the breast in the oven first as it requires more cooking time (see my previous post for the turkey recipe).

I made a large batch to cover the bottom of two roasting pans. The stuffing was about 2 inches high in each pan.

Gluten Free Cornbread Chestnut Stuffing

1 large onion, chopped

1 bunch of celery with leaves

2 cups roasted chestnuts (canned or fresh), chopped

4 cloves garlic, minced

3 boxes (8 oz. each) Glutino corn bread stuffing

3 cups chicken stock

1/4 cup minced thyme

1/2 cup minced italian parsley

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

Super simple: combine all of the ingredients in an extra large mixing bowl and stir until well mixed.

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Next, line the bottom of your roasting pan with aluminum foil and generously oil to prevent sticking. I used olive oil. Divide your stuffing between two pans and place your turkey on top of the stuffing.

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For the turkey breast, I covered the stuffing with a roasting rack to let the juices drip more freely. I don’t think this was necessary but more of an experiment. I think I like how moist the stuffing stays with the turkey directly

on top of it.

 

You could also place the stuffing into a few covered baking dishes and bake for 30-40 minutes or stuff your turkey with it for a more traditional cooking method.

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The finished stuffing. Serve on a platter under the turkey or by itself in a bowl. What I love about this stuffing is that some of it stayed very moist and delicious with the turkey drippings and some of it browned and got crispy. It was the perfect mix.

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