Left Unders? Gluten Free, Dairy Free Sweet Potato Apple Cornbread Stuffing

Last night was gluten-free friendsgiving, that’s right- no family or gluten allowed. Sounds kind of rough at first, but turned out totally awesome. I made this Sweet Potato/Apple Cornbread stuffing with coconut oil and it turned out reeeally good.

It smelled so good that I decided to have some for lunch yesterday BEFORE I hosted the dinner, because I could tell we had enough and I really really wanted it. Really. It got me thinking, if you eat your leftovers before you even have the event what do you call it? A left-under…or maybe a leftover-eager…the leftover that didn’t stand a chance…


Don’t let me get started on philosophy. How bout I just give you the recipe in case you’re in the mood for a different kind of stuffing this year. This recipe will serve 15 PLUS leftovers AND left unders…ha, you can easily halve it.

  • 9 cups of gluten free cornbread (I was in a rush, or a perceived rush, so I used 2 packages of Pamela’s Products GF Cornbread, adding coconut oil and honey to the mix, instead of butter and sugar) – After I baked the cornbread I chopped it into small crouton sized squares and toasted them in the oven at 350 until golden brown – it’s 9 cups of the croutons that you want, maybe 8, I started eating some of it, not sure what happened)
  • 2 large apples diced
  • 2 large baked sweet potatoes, diced
  • 1 ridiculously large (2 medium) onions diced
  • 10 white button mushrooms chopped
  • 1 cup coconut oil
  • 2 cups vegetable broth
  • 4 tablespoons finely chopped sage
  • 1 tablespoon finely chopped rosemary
  • salt and pepper to taste


Directions: Bake your cornbread (I’m going to leave you on your own for this one) and then chop it into crouton sized squares that you toast until they are pretty dry. Then chop apples and baked sweet potatoes and put that a large bowl with the cornbread croutons. In a large skillet, start sauté onions and mushrooms in coconut oil, then add 2 cups of vegetable or chicken stock to the pan to allow your ingredients to heat and combine. In a separate small pan, heat 1 cup of coconut oil until melted and then add the sage and rosemary into the coconut oil so that it can soak into the oil (make sure you’ve turned off the flame before you add the herbs). After a minute, add the heated and herbed oil into the mushroom and onion mixture so all of the flavors can combine. Pour the stock, onions, mushrooms, herbs and oils over the crouton apple sweet potato bowl, and toss until everything is well incorporated. Make sure there is a fair amount of moisture in the stuffing, if you feel it needs more, add more stock or drizzle more coconut oil. This stuffing will be gluten free (presuming you used GF cornbread) and vegetarian (presuming you used veggie stock) until you aggressively shove it into your Turkey. What you don’t aggressively shove into your turkey, you should bake at 350 degrees for 30 minutes.