Colorful vegetable stuffing with croutons, garnished with pomegranate seeds and walnuts, served in a white dish alongside a plate of the same dish and Morton Sea Salt on a wooden table.
Sea Salt Recipes

Gluten Free Cornbread Stuffing with Walnuts & Pomegranate

This a must try for gluten-free friends! It gives you the warm baked casserole feeling a lot of gluten free dishes seem to be lacking. Use Morton® Fine Sea Salt to add flavor to the cornbread. Finish with Morton® Coarse Sea Salt to add some salty crunch with the pomegranate.

-Choosing the Right Salt-
Use Morton® Fine Sea Salt to add flavor to the cornbread. Finish with Morton® Coarse Sea Salt to add a sweet and salty texture with the pomegranate.
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Ingredients Instructions

Key Information

Serves

4-5

Ingredient List

Ingredients and measurements.

  • 1 tbsp canola oil
  • 1 tbsp olive oil
  • 2 cups yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 tbsp unsalted butter
  • 1 each large poblano chile, chopped, seeds removed
  • 1 cup blanched walnuts, chopped
  • 4 cups vegetable stock (or turkey stock)
  • 8 cups gluten free cornbread, cut into cubes *can be pre-purchased or leftover cornbread
  • 1 tsp Morton® Fine Sea Salt
  • 2 tsp fresh cracked black pepper
  • 1 cup grated parmesan cheese
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 cup pomegranate seeds
  • 1 tsp Morton® Coarse Sea Salt
  • 1 bunch cilantro, chopped

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat oven to 350F.

 

Step 2

Season cornbread cubes on all sides with Morton® Fine Sea Salt, pepper, and olive oil. Place cornbread on a baking sheet and bake for 10-15 minutes, until cubes are golden brown and crispy. Remove from oven and set aside to cool.

 

Step 3

Heat canola oil in a large skillet over medium high heat. Add carrots and poblano and cook for 1 minute.

 

Step 4

Add celery, onion, oregano, cumin, coriander and walnuts and cook another 2-3 minutes, or until onions are translucent.

 

Step 5

Add vegetable stock and cook another 3 minutes, slightly reducing the stock.

 

Step 6

Add parmesan cheese and cornbread and mix well.

 

Step 7

Pour mixture into a nonstick shallow baking dish, and bake for 25-30 minutes.

 

Step 8

Remove from oven and finish with pomegranate seeds, Morton® Coarse Sea Salt and chopped cilantro.

 

Step 9

Serve warm.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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