gluten free cornbread stuffing - the ingredients
Celiacs should get to enjoy Thanksgiving’s trimmings just like everyone else. Just because one is a Celiac and can’t eat ordinary (and oh so yummy) bread does not mean that all is lost when it comes to all things made with stale bread, like stuffing.
This cornbread stuffing for Thanksgiving (or anytime) is perfect with turkey, chicken, pork chops or just because you want stuffing. It is also easy to do and no one will ever realize it is gluten free unless you tell them.
The equipment for this recipe is simple. A cookie sheet, A bowl. Spoon. And a baking dish.
Lulu & Phoebe’s Gluten Free Cornbread Stuffing
Preheat oven to 350 degrees. Butter a baking dish that will accommodate the amount of stuffing you are making (varies by how many people you want to feed). You can double, triple the recipe. It is very forgiving! Ingredients (this feeds 2-4 people)
One 8 inch pan of cornbread or four large corn muffins (gluten free*) cut into tiny cubes or crumble into small pieces
½ stick of butter (4 tablespoons)
2 sticks celery chopped
½ onion chopped
pinch of sugar
salt to taste
pepper to taste
½ teaspoon of poultry seasoning
1 tablespoon each chopped fresh, parsley, sage and thyme
1 egg, already whisked until frothy
¼ to ½ chicken stock
Melt the butter in a sauté pan over a medium low heat. Once melted, but not brown, add the onions and caramelize for about 5 minutes. Let them turn a bit brown, but not dark brown. To help that along, salt the onion with a pinch of salt and add a tiny pinch of sugar.
To that add the chopped celery and let it soften with the onions, about 5 minutes more.
To that add the chopped herbs and sauté about 2 minutes more. Turn off heat.
Place the prepared cornbread* pieces in a large bowl. To that add the butter/sauté mixture. Sprinkle the poultry seasoning over the mix. Add a bit more salt to taste, some pepper and the egg.
Using a wooden spoon, very gently fold the mix together taking care to not crush the cornbread into crumbs. To that add the broth a little at a time until it looks slightly moist but not mushy.
Turn into the prepared buttered baking dish. Drizzle a bit more broth on top and dot the top with butter.
Bake in the oven for about 30-35 minutes until the top looks a bit brown and crusty. If it seems dry you can always add (drizzle) a little more broth as it is baking. Remember, moist, but not mushy!
*The Gluten Free Cornbread
Cornbread can be made a couple of days in advance. We use the recipe on the Alber’s yellow cornmeal box and use gluten free flour and a tiny bit of xanthan gum as a substitute for the flour. Another choice is to buy Whole Food’s Gluten Free Cornmeal Mix, or Bob’s Red Mill Gluten Free Cornmeal Mix and bake it in an 8 inch pan or into muffins. Your choice.
Once cool, turn out onto a cutting board and cut into small cubes about ¼ inch to ½ inch big. Spread on cookie sheet and let air dry or put in the oven and preheat to 350 and turn it off when it reaches 350 and don’t open the door. Leave the cubes in there to dry for at least 3 hours. Remove and place in a bowl. Sprinkle a bit of olive oil over them and add some poultry seasoning and gently stir. Again, spread onto a cookie sheet and put back into the warm oven until dry. Keeps for a few days.
You can do this all in one day with some shortcuts. Bake the cornbread. Cool. Cut, very carefully (don't break the cubes!) stir in the olive oil and seasonings, place in a 200 degree oven for about an hour and let air dry after that. Keep an eye on them and remove once they look lightly toasted. Proceed with the recipe.
Comments
Thanks! All those who need to avoid gluten will thank you. I make a similar recipe, but for a little more sweetness and a bit of crunch, I mix the cornbread 50/50 with gluten-free rice-pecan bread (in the freezer compartment at your local health food store), and I add a couple of peeled, cored, chopped tart apples (e.g., Granny Smith) and a cup or so of broken-up pecans to the recipe. I also omit the egg, and use as little butter as possible when sauteeing the onions and celery, moistening more with chicken broth instead. Yummy!
thanks for the gluten-free recipes! Most people don't realize how pervasive wheat is and how hard it is to avoid. I have a gluten free stuffing recipe using dates, but this one will be a nice change.
Organian - that sounds yummy! Apples sound perfect.
Marianne - anytime. and yep, wheat is everywhere! dates sound interesting too.
Marianne - anytime. and yep, wheat is everywhere! dates sound interesting too.
I made a loaf of gluten-free French bread and used it as the basis for:
Apple, Wild Rice and Goat Cheese Gluten-Free Stuffing
• 1 1/2 cups wild rice (cooked completely)
• 1 stick butter
• 1 C Fuji apples, diced
• 1 large onion, finely diced
• 1 tablespoons minced garlic
• 2 carrots, finely chopped
• 3 celery stalks, finely chopped
• 3/4 pound stale gluten-free French bread, cubed
• 6 ounces goat cheese
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoons finely chopped fresh thyme
• 1 1/2 cups chicken stock, plus extra, if needed (use vegetable stock, if preferred)
Cook the wild rice in salted water until the grains open all the way (1-1/2 hours). Drain the rice.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, celery and apple. Sweat until the onion is tender, about 5 minutes. Add the rice, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day (you can reheat with a little stock for 20 minutes at 350 degrees F).
Apple, Wild Rice and Goat Cheese Gluten-Free Stuffing
• 1 1/2 cups wild rice (cooked completely)
• 1 stick butter
• 1 C Fuji apples, diced
• 1 large onion, finely diced
• 1 tablespoons minced garlic
• 2 carrots, finely chopped
• 3 celery stalks, finely chopped
• 3/4 pound stale gluten-free French bread, cubed
• 6 ounces goat cheese
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoons finely chopped fresh thyme
• 1 1/2 cups chicken stock, plus extra, if needed (use vegetable stock, if preferred)
Cook the wild rice in salted water until the grains open all the way (1-1/2 hours). Drain the rice.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, celery and apple. Sweat until the onion is tender, about 5 minutes. Add the rice, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day (you can reheat with a little stock for 20 minutes at 350 degrees F).
Bonnie - that looks great! love the goat cheese!
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