Grandma’s gluten-free (and sometimes vegan) corn bread dressing

cornbread

Okay, not only have you gone gluten-free, but apparently, you can’t have eggs, either. That doesn’t mean your Thanksgiving is completely ruined!

I’ve used this gluten-free corn bread dressing for years (even during a short period of time when my family went completely vegan) and it’s just as yummy every time.

And if you can’t have corn, don’t worry. I’ve substituted our gluten-free brown rice loaves and brown rice buns, which are completely corn-free and it’s been just as delish!

I prefer to use fresh sage out of my garden, however, if you like the flavour of sage, dried is definitely going to give you a stronger taste.

Ingredients

  • 3 cups (24 ounces) Organic Oven cornbread (or brown rice loaf), crumbled (our bread is always GMO-free!)
    For a vegan option, you can use our vegan bread crumbs or our multigrain rice bread
  • 2 tablespoons of Earth Balance (soy-free is my favourite) or you can use butter
  • 1/2 cup of chopped organic celery
  • 1 small organic onion
  • 2 eggs, beaten (or use an egg substitute of your choice, make sure it’s GMO-free!)
  • 2 cups chicken or vegetable stock
  • 2 Tablespoons dried sage (I use a handful of fresh leaves from my garden)
  • Salt and pepper to taste

Baking instructions:

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease a 9″ x 13″ baking dish.
  3. In a large skillet over medium heat, melt Earth Balance.
  4. Saute the celery and onion until soft.
  5. In a large bowl, combine the celery, onions, 3 cups crumbled corn or brown rice bread, eggs (or substitute), stock and sage. Add salt and pepper to taste; mix well.
  6. Place into prepared dish.
  7. Bake at 350 degrees F (175 degrees C) for 30 minutes. I like to bake it until it’s a little brown on the edges.

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