My mother and I don’t always agree on cooking techniques, but her turkey stuffing rocks the house! It’s the one thing I looked forward to the most during the holidays, and the one recipe that I took over when I started hosting Thanksgiving and Christmas at my house. With my mother’s permission, I shared the recipe with you in the original post (read: Mom’s Turkey Stuffing). This recipe has been adjusted with substitutions for gluten free and vegan versions to accommodate our dear selves/friends/family with gluten sensitivity and those that are altogether vegan. The substitutions to Mom’s original recipe work beautifully!
Mom’s Turkey Stuffing (Gluten Free)
1 box/bag gluten free cornbread mix (bake according to package)
1 roll Jimmy Dean breakfast sausage, sage flavor (yes, it already is gluten free!)
1 box gluten free turkey flavored stuffing
1 1/2 cup chives, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions or leeks, chopped
1 stick butter
1 can corn, drained
1 can chicken broth
1 can evaporated milk
6 eggs
Gluten free poultry seasoning
Prepare cornbread mix according to package directions in a cake pan. While cornbread is cooking, brown sausage, set both aside. Saute onions, celery, and seasoning in butter. Mix all ingredients (including stuffing mix seasoning) in large bowl. Pour into casserole dish, bake 45-60 min on 325 degrees or until done. Sometimes it takes a tad longer if the baking dish is deep.
Yields: enough to feed an army (1 large casserole dish or 2 smaller casserole dishes, bundt pan not recommended for gluten free version)
Mom’s Turkey Stuffing (Vegan)
1 box/bag cornbread mix (bake according to package but substitute cashew milk for milk, and 1 teaspoon flax meal mixed with 3 teaspoons water for each egg)
~16 oz cooked lentils, tofu, or chopped mushrooms (seasoned with sage)
1 box precooked croutons or make your own by baking chopped bread drizzled with olive oil
1 1/2 cup chives, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions or leeks, chopped
1/3 cup olive oil
1 can corn, drained
1 can vegetable broth
1 1/2 cup cashew milk
Egg substitute (6) or 6 teaspoon flax meal mixed with 1 cup water
Italian seasoning
Prepare cornbread mix according to package directions (with suitable egg/milk substitutions) in a cake pan. While cornbread is cooking, brown lentils (or tofu or mushrooms), set both aside. Saute onions, celery, and seasoning in olive oil. Mix all ingredients in large bowl. Pour into shallow casserole dish, cover with foil, bake 45-60 min on 325 degrees or until done. May take about an hour, but when it looks almost done (clean knife test), remove foil and let top brown.
Yields: enough to feed an army (1 large casserole dish or 2 smaller casserole dishes, bundt pan not recommended for vegan version)
Whether you stuff the bird or bake in a dish is entirely up to you. Most southerners get upset if you refer to stuffing as dressing or dressing as stuffing, but I’m not so pretentious. In my house, we stuff our faces with turkey dressing, therefore it is stuffing.
Also shared: cranberry sauce and which wine to pair with turkey and stuffing.
Happy Holidays to you and yours!