Name: Gluten-Free Stuffing
Yield: 8 servings
Ingredients: ¼ cup (or more) extra-virgin olive oil; 12 oz. mixed mushrooms (such a maitake, shiitake, and/or oyster), torn into 1"–2" pieces; 2 medium red onions, sliced into 1" wedges; 4 garlic cloves, thinly sliced; 2 Tbsp. finely chopped rosemary, sage, and/or thyme; 1 Tbsp. honey; 1 bunch of Tuscan kale (about 6 oz.), center ribs and stems removed, leaves torn; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 2 cups yellow cornmeal (not polenta); 1 tsp. baking soda; 1 large egg, lightly beaten; 2 cups low-fat buttermilk; ½ cup (1 stick) unsalted butter, melted, plus 1 Tbsp. for greasing

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Photo by Emma Fishman, Food Styling by Pearl Jones

We set out to make a gluten-free stuffing that eliminates the two-step process of first making cornbread, then cubing and drying it to make stuffing. This version has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

Recipe notes

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