Gluten-Free Biscuit and Cornbread Dressing
This Gluten-Free Biscuit and Cornbread Dressing is the most perfect and decadent southern style dressing recipe for your Thanksgiving table.
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.