Now that Halloween is over, who’s getting ready for Thanksgiving!? Haha.
With all of our allergies around here, we immediately had to sort all of the peanut and gluten candy out of the candy bags. It’s our annual ritual because, well, we have to. Especially peanut because it’s an anaphylactic allergy for Ronin. But we also have issues with the hated gluten, John and Ronin especially. In fact, I’ve discovered that it affects my anxiety too. Seriously.
So every year during the wheat-filled holidays we have to make adjustments. This is one such recipe that has stood the test of time. We love it. Note: It does contain tree nuts, but this recipe can be easily modified tree nut free by removing the cashews. It would still be fabulous. The combination of caramelized onions and dried mango is divine.
Mango Cashew Cornbread Stuffing Casserole
(Gluten free. Can also be modified dairy and tree nut free.)
See printable recipe card below.
INGREDIENTS:
· 2 Krusteaz Gluten Free Honey Cornbread Mix, 15 Ounce
· 2 tablespoons chopped fresh parsley
· 1/2 teaspoon salt
· 1 cup chopped onion
· 3/4 cup butter (or margarine for dairy-free)
· 2 cups vegetable or chicken broth
· 1 cup chopped dried mango
· 1 cup lightly chopped cashews (or remove for tree nut free)
· 3 eggs, beaten
INSTRUCTIONS:
1. Using the Krusteaz cornbread directions, bake 2 9-inch pans of cornbread. Let cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
3. Melt the butter or margarine in a heavy saucepan, and saute the onion, mango and cashews until very tender.
4. In a large bowl, combine the cornbread, stuffing mix, parsley, and salt. Mix in the onion mixture, veg stock, and beaten eggs.
5. Spoon dressing into prepared casserole dish.
6. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
- · 2 Krusteaz Gluten Free Honey Cornbread Mix, 15 Ounce
- · 2 tablespoons chopped fresh parsley
- · 1/2 teaspoon salt
- · 1 cup chopped onion
- · 3/4 cup butter (or margarine for dairy-free)
- · 2 cups vegetable or chicken broth
- · 1 cup chopped dried mango
- · 1 cup lightly chopped cashews
- · 3 eggs, beaten
- 1. Using the Krusteaz cornbread directions, bake 2 9-inch pans of cornbread. Let cool and crumble.
- 2. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- 3. Melt the butter or margarine in a heavy saucepan, and saute the onion, mango and cashews until very tender.
- 4. In a large bowl, combine the cornbread, stuffing mix, parsley, and salt. Mix in the onion mixture, veg stock, and beaten eggs.
- 5. Spoon dressing into prepared casserole dish.
- 6. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Disclosure: This post includes an affiliate link. No compensation was received.
I’m always excited to find another allergy-friendly blogger. I love cornbread stuffing, it is one of my Thanksgiving favorites. Pinned!
Thanks Brianna. I don’t often post recipes but this one is tried and true in our house! The mango and cashew is just amazing with the cornbread 🙂 Thanks for pinning!