Gluten-Free Biscuit and Cornbread Dressing
I’m confident enough to say that this dressing recipe will be the dressing recipe to top all dressing recipes- especially if you love a southern cornbread version. I’ve added the holy trinity as well as Black Forest ham and decadent gf buttermilk biscuits for a rich and decadent addition. it doesn’t matter if your guests are gluten-free or not, everyone will adore this gluten-free biscuit and cornbread dressing.
the inspiration:
I personally made every serving of this incredible dressing for the 15+ years we were in the food industry. it was especially popular with my organic grab & go shop over the holidays. I would enlist the help of a local bakery to make the fresh cornbread and biscuits and the ham would come only from the best- and a brand we used exclusively for our humanly-raised meats.
biscuit and cornbread dressing ingredients:
- gf cornbread: you can use any boxed mix- yielding an 8×8 pan. this is the one I used.
- gf biscuits: these biscuits are a necessity for this recipe.
- Black Forest ham: adds depth and a smoky note.
- the holy trinity: celery, onion and bell peppers.
- aromatics: I also add plenty of fresh garlic and yellow corn for texture.
- heavy cream: adds richness to the custard.
- butter: for sautéing the vegetables and aromatics.
- eggs: thicken and help bind the dressing.
- chicken stock: adds moisture to the dressing. this is my favorite brand.
- fresh herbs: I use four type of herbs in this dish- they add so much flavor.
how to make:
Begin by preheating oven to 400 degrees. Prep two sheet pans with parchment paper. Add diced cornbread to one sheet pan and diced biscuits to the other. Toast until golden brown, 8-10 minutes, tossing once midway through. Set aside and leave oven on.
To a large saute pan over medium heat, add butter and avocado oil followed by onion, celery, red and green bell pepper. Begin to saute until vegetables are translucent, 8-10 minutes. Stir in herbs, seasonings, garlic and corn and saute another 3-5 minutes, turning down heat if needed. When vegetables are tender and caramelized, stir in ham and set aside off the heat.
To make custard, add all ingredients to a medium bowl or blender. With an immersion blender, blend well until incorporated or pulse with a blender until incorporated.
To a large bowl, add toasted biscuit and cornbread croutons and sautéed vegetable and ham mixture. Mix well with a spatula. With a 1-cup measurement, slowly add a cup of custard at a time, stirring uniformly. Add all custard in batches until dressing is incorporated and moistened.
Add dressing to a prepared pan and dot with cubed butter. Bake until golden brown and enjoy!
menu planning ideas:
below are a few menu planning ideas for your gf biscuit and cornbread dressing. I used a large 14-inch Le creuset baking dish, (3 3/5 qt), or you could also use a classic 9×13 inch-dish along with a smaller 11 cup or 6 cup dish. This yields many portions and is perfect for larger family events.
- christmas dinner: serve dressing with beef tenderloin, roasted broccolini and my fancy wedge salads.
- casual christmas lunch: serve dressing with honey-baked ham and my easy relish tray.
- New Year’s Day brunch: serve dressing with an avocado grapefruit salad and my Fort Worth caviar from my holiday ebook.
Gluten-Free Biscuit and Cornbread Dressing
Ingredients
- 6 cups prepared GF cornbread diced large (one 8x8 pan)
- 1 bag GF Cappellos Biscuits 6 biscuits, baked and diced medium
- 2 Tablespoons butter
- 1 Tablespoon avocado oil
- 2 cups yellow onion diced small
- 1 cup celery diced small
- 1 cup red bell pepper diced small
- 1 cup green bell pepper or poblano diced small
- ½ cup fresh sage minced
- ¼ cup fresh rosemary minced
- 2 Tablespoons fresh thyme leaves
- 2 teaspoons mineral salt
- 20 grinds of freshly-cracked black pepper
- 1 teaspoon granulated garlic
- 4 cloves garlic minced
- 2 cups frozen white corn
- 6 oz Black Forest sliced ham diced small
- 3 Tablespoons cold butter cut in small cubes
Dressing Custard:
- 1 cup heavy cream
- 4 large eggs
- 1 cup chicken stock
- ½ teaspoon mineral salt
- 10 grinds of freshly-cracked black pepper
- ½ teaspoon granulated garlic
- ¼ cup flat leaf parsley
Instructions
- Begin by preheating oven to 400 degrees. Prepare two sheet pans with parchment paper. Add diced cornbread to one sheet pan and diced biscuits to the other. Toast in the oven until golden brown, 8-10 minutes, tossing once midway through. Set aside and leave oven on.
- To a large saute pan over medium heat, add butter and avocado oil followed by onion, celery, red and green bell pepper. Begin to saute until vegetables are translucent, 8-10 minutes. Stir in herbs, seasonings, garlic and corn and saute another 3-5 minutes, turning down heat if needed. When vegetables are tender and caramelized, stir in ham and set aside off the heat.
- To make custard, add all ingredients to a medium bowl or blender. With an immersion blender, blend well until incorporated or pulse with a blender until incorporated.
- To a large bowl, add toasted biscuit and cornbread croutons and sautéed vegetable and ham mixture. Mix well with a spatula. With a 1-cup measurement, slowly add a cup of custard at a time, stirring uniformly. Add all custard in batches until dressing is incorporated and moistened.
- Transfer the dressing too a greased 9x11 casserole dish. Add small cubes of butter uniformly atop and transfer to the middle rack of the heated oven.
- Bake dressing for 25-35 minutes until top is golden brown and bubbling. Serve immediately and enjoy.
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