Best. Dressing. Ever.
I make this every year for both Thanksgiving and Christmas. It’s one of those recipes that once you find it you don’t bother trying other ones. Yes, I did do a copycat Ina Garten stuffing recipe earlier this year and it is good. This dressing recipe blows the Ina Garten one away.
The Garfield Show is playing in the background right now and I can totally picture myself eating this dressing the way Garfield eats lasagnas. As an aside, if you have kids, have you ever really watched The Garfield Show? I love it. We have some really great conversations after most episodes – so many life lessons! Lots of lessons on current topics like using the internet, smart phones, dealing with finances, etc. And then of course there are the actual Garfield comics. I had almost all the books as a kid and as it turns out my kids love them too. In fact they’re the only books my reading-averse 6 year old will sit down with willingly.
The recipe makes a TON. At Christmas it’s just my little family of four at dinner, so I cut the recipe by half and still have tons of leftovers (that I happily eat for lunch and dinner for the next several days!).
Note: If you print the recipe be sure to also print the GF cornbread crouton recipe that is directly below the dressing recipe!
- 12 cups GF cornbread croutons (see recipe below)
- 8 tablespoons butter, divided, plus more for buttering the baking dish
- 2 granny smith apples, peeled & chopped
- ½ medium onion, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 fresh sage leaves (or 1 tablespoon dried sage)
- 4 eggs, lightly beaten
- 4½ - 5½ cups chicken broth
- 1 cup dried cranberries (i.e. craisins)
- Dry sage leaves either just prior or the night before: Preheat oven to 250 degrees. Arrange leaves in a single layer on a parchment lined baking sheet. Bake for 20-30 minutes, checking often, until dry.
- Prepare the Dressing: Preheat oven to 350 degrees. Butter 9x13-inch baking dish.
- Melt 5 tablespoons butter in a skillet over medium heat. Add chopped apples, onions, salt, and pepper. Cook 10-15 minutes, stirring often, until apples and onions are tender. Crumble dried sage and stir. Set aside to cool.
- In very large bowl combine cornbread with the apple and onion mixture. Stir in beaten eggs, then 3 cups of broth. Melt remaining 3 tablespoons butter, stir in along with more broth. You want it to be almost downright soupy. After many many years I've learned that when I think it's absolutely perfect I should add at least another ½ cup of broth. Stir in cranberries.
- Transfer to prepared 9x13-inch dish. Bake at 350 degrees 50-55 minutes until dressing is browned.
- 3 cups milk
- ½ cup butter, melted
- 2 large eggs
- 2½ cups cornmeal (be sure it's GF)
- ½ cup sorghum flour
- ½ cup white rice flour
- ½ cup brown rice flour
- ½ cup potato starch
- 1 tsp xanthan gum
- ½ cup sugar
- 2 tbsp baking powder
- 1 tsp salt
- Preheat oven to 400 degrees. Grease a 9x13-inch baking pan.
- Whisk together milk, melted butter, and eggs in medium bowl.
- In a large bowl combine cornmeal, sorghum flour, white rice flour, brown rice flour, potato starch, xanthan gum, sugar, baking powder, and salt.
- Pour the wet ingredients into the dry. Stir until combined.
- Scrape into prepared baking pan. Bake 24-29 minutes until toothpick inserted in center comes out clean. Cool in pan.
- Set oven to 275 degrees.
- Remove cornbread in large pieces. Cut in half horizontally, then slice to make approximately 1½-inch cubes.
- Spread in a single layer on cookie sheets. Bake approximately 90 minutes, stirring every 30 minutes, until cornbread croutons are dry, crispy, and beginning to lightly brown.
- Cool completely. Store in an airtight storage bag.