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Spicy TexMex Cornbread Stuffing (Gluten Free and Dairy Free)
Recipe that I've adapted over the years to my own taste.  Originally, I think it was a Bob Evan's Recipe but can't find the recipe any longer.   Makes a 13 X 9 pan.  This is a recipe that whenever I've ever brought it anywhere, the next year they say "bring that spicy stuffing"!   It's a showstopper!  
Servings: 10 to 16
  • Two Packages of Bob's Red Mill Gluten Free Cornbread Mix (prepared with Organic Eggs, Vegan Margarine and Nut or Coconut Milk.  If Vegan replace eggs with flax eggs).
  • 1 lb of Ground Turkey or Chicken Sausage (I buy a Free Range turkey sausage that's in most freezer departments in the Midwest) -- Optional if Vegan
  • One Large Sweet Onion or Yellow Onion
  • One Red Pepper
  • One Yellow Pepper (or Orange one)
  • One Green Pepper
  • One Cup of Celery
  • One large can of Chopped Green Chilis
  • One cup of Vegan Margarine (I like Earth Balance Organic)
  • Thyme, sage and salt to taste (I like a bit spicier, so I add in quite a bit of sage and thyme).  Salt depends on how salty your broth is.
  • Vegetable or Chicken Stock - around 4 to 6 cups
  1. Prepare the Bob's Red Mill GF Cornbread two or three days in advance.  You'll need to dry it out a bit first.  I prepare it and leave it uncovered the first day.  The second day, I cut it into half inch or so cubes and put on a large baking pan and cook at very low heat (around 250 degrees) until it dries out.  This might take an hour or two.   Place in freezer bags until ready to use.  This could be done up to around five days in advance if you really dry out the cubes.
  2. One the morning of Thanksgiving, dice your onions, celery and peppers.  While doing this (if using Chicken or Turkey Sausage), brown your sausage and chop as small as possible as browning.  Do not drain the sausage.  When browned, add in your spices (around a tsp of sage and thyme).
  3. Add in Vegan Margarine and melt and then add in all your peppers and onion.  Open up your Green Chili can and add those as well.  Stir well.
  4. Put the Corn Bread Crumbs in a glass (preferred) or metal 13 X 9 pan (you may have a bit too many) until around 3/4 full to measure them and then transfer to a large mixing bowl (with some room to spare).  Pour over your vegetable (and sausage) mixture and gentle fold.  Then put all ingredients (except broth) back into the 13 X 9 pan.
  5. With the broth, start slowly.  You want to pour over the crumb, veggie mixture until it's just damp (not drenched).  You can always add more broth but you can't take it out if too wet.  Every year it seems to be a different amount but roughly it's around 5 cups of broth.  Also, if your broth is salty, you won't need to add salt.  Some broths aren't salty or are reduced sodium.  If so, you want to add around a tsp (or two) of salt to the broth.
  6. Cover with foil and bake at 350 for around 30 to 40 minutes.  Check occasionally and add broth if needed until all the crumbs are moist but not drenched.