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.
- 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
- Preheat your oven to 350 degrees F (175 degrees C).
- Grease a 9″ x 13″ baking dish.
- In a large skillet over medium heat, melt Earth Balance.
- Saute the celery and onion until soft.
- 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.
- Place into prepared dish.
- 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.