It’s been busy around here the last few weeks what with planning our trip to Hawaii and the kids visiting. Yes, I am the type who starts planning way in advance :} But a person has to eat-so I thought I would combine my dinner making with a mini-cooking lesson today.
I have written about this gluten free cornbread stuffing before, but I thought I would do a step by step in case you want to try it out. When my kids visited last week, my two oldest boys devoured practically the whole thing themselves. It’s that good. Recipe is courtesy of ezgfblogspot.com
I usually make the cornbread a day or two ahead, to allow it to dry out a bit, but I also dry it out in the oven. You can’t make proper stuffing if your cornbread is still moist-it will turn to mush.
A note about the amount I used here-I did not use a whole pan as the recipe indicates. For just my husband and I, I used six out of nine squares. Depending on your crowd, you may need the whole pan. You might also need to double the recipe.
For the cornbread:
- 1 cup gluten free bisquick
- 1 cup fine ground corn meal
- 1/3 cup sugar
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
You can, of course, make this with regular bisquick. I cut back on the sugar a bit-I don’t like my cornbread super sweet, but that’s a matter of taste.
Once it bakes, I cool it off, cut it into nine squares, and store it in the fridge in a zip lock bag until the day I am ready to use it in the stuffing. I eat the rest with non-dairy spread:
On the day of (you can do this step ahead if you like) cut the squares of cornbread into smaller cubes, place on a non-greased foil-lined cookie sheet (try to keep space between cubes) then place in a preheated 375 degree oven for about 20 minutes. Don’t worry if the cornbread crumbles a bit, that’s fine.
Once baked, Cornbread should be slightly browned, and dried out.
Do watch that it doesn’t burn!
For the stuffing:
- 1 gluten free cornbread (prepared as directed above)
- 6 oz sausage, casings removed
- 1 apple
- 1 rib of celery
- 1 carrot
- 1 onion
- 1 egg
- 3 cups chicken stock
- 4 tbsp butter
- 1 tbsp ground sage
- Salt and pepper to taste
As I mentioned above, I did not use the entire pan of cornbread. But what I often do, is throw another square into the mix if it looks like there is too much vegetable to cornbread ratio. I did this tonight, in fact. One square of semi-dry cornbread will be ok. I did not use celery-no one in my family cares for it. I did not use carrot.
I used a leftover sweet Italian sausage-I cut off the casing, and then put the ground sausage into a pan with about a tablespoon of dairy free spread. I cut up the onion and apple, then added them to the pan.
Saute until sausage is brown and vegetables are starting to soften. Add thyme and sage, salt and pepper to taste.
Add your stuffing cubes to a large bowl. Dump your sausage mixture into the bowl. Pour one cup of chicken broth, add a large egg, and whisk together. Toss with the cornbread mixture. Now, this is where you need to be able to judge the right consistency. At this point, you may not need more chicken broth. Stuffing should be moist, but not mushy. It should hold together. Practice will make perfect here. It’s an art.
Turn stuffing mixture into a lightly greased baking dish, and dot with non-dairy spread. Bake at 350 degrees for about 30 minutes, depending on the size of your dish, and how browned you like your stuffing.
I served my stuffing with Maple Glazed pork chops. I actually had another recipe for my pork, but decided to change it last minute. These were easy, and the glaze is delicious. I did add additional maple syrup and some Mrs. Dash to the glaze.
I hope you enjoy these recipes as much as I did, and I hope my mini cooking lesson will help you to be able to make this delicious stuffing.
If you have any questions or comments, please contact me.