In the lead-up to Thanksgiving, we’re sharing a mix of original recipes, entertaining advice, and seasonal dishes from our favorite bloggers to help you approach the holiday with a little more mindfulness and a lot of extra-delicious vegetables and fruits. 

We’re focusing on whole-food, plant-driven dishes to make your holiday table not only beautiful but more healthful, too—while still keeping the integral flavors of the season front and center. 

Gluten-Free Cornbread Oyster-Mushroom Stuffing

Serves 10 to 12

Cornbread

Ingredients

  • 2 cups buttermilk
  • 1 teaspoon baking soda
  • 1 cup melted butter (2 sticks)
  • 1 cup sugar
  • 4 eggs
  • 2 cups gluten-free cornmeal
  • 2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1 cup corn kernels (fresh or frozen)

Preparation

1. Preheat oven to 375°F. Grease a 13-by-9-inch pan.

2. In a bowl combine buttermilk and baking soda. Mix and set aside.

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3. In a large mixing bowl mix butter, sugar, and eggs with a wooden spoon or with a whisk. Then add the buttermilk mixture; mix until thoroughly combined.

4. In another bowl mix the remaining dry ingredients. Add the wet ingredients to the dry ingredients and stir until incorporated. Lastly, add 1 cup of defrosted corn kernels.

5. Pour batter into greased pan, bake on the middle rack for 15 minutes, then turn down temperature to 350°F and bake for 30 additional minutes.

6. Take out of oven, set aside on a baking rack, and let cool.

7. Once cooled, slice bread and then cut into ½-inch pieces. Place on a baking sheet and toast for 10 minutes on one side, then 10 minutes on the other side.

Stuffing

Ingredients

  • Olive oil
  • 5 shallots, minced
  • 1 large white onion, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon salt
  • 1 tablespoon dried rosemary
  • 1 tablespoon celery seeds
  • 1 lb. oyster mushrooms
  • 3 cups low-sodium vegetable stock
  • 1 cup dry white wine
  • 1 cup dried cranberries
  • 1 cup pecans, toasted

Preparation

1. In a large pot, over low-medium heat, sauté shallots and onions; add a dash of salt. Saute until translucent, about 4 to 5 minutes. Then add garlic, rosemary, and celery seeds.

2. Add the mushrooms, and cook for about 3 minutes, then add 2 cups of veggie stock and wine, and let reduce. Toss in the cornbread pieces; mix around enough to coat with liquid and mushrooms.

3. Then add cranberries, pecans, and remaining stock. Let liquid reduce for 1 to 2 minutes and serve.

For more delicious Thanksgiving recipes, click here.


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