GLUTEN FREE CORNBREAD STUFFING FOR THANKSGIVING RECIPES

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GLUTEN FREE CORNBREAD STUFFING RECIPE | THIS MAMA COOKS ...



Gluten Free Cornbread Stuffing Recipe | This Mama Cooks ... image

This gluten-free cornbread stuffing recipe is a holiday favorite. You won't believe how easy this gluten-free cornbread stuffing is to make.

Provided by Anne-Marie Nichols

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 19

1 cup gluten free cornmeal
1 cup all-purpose gluten free flour
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/2 cup (1 stick) unsalted butter, softened
12 ounces dried gluten free white bread cubes
1/2 cup (1 stick) unsalted butter
1 cup onion, chopped
1 cup (3-4 stalks) celery, chopped
2 large eggs
2 1/2-3 cups chicken broth (gluten free)
1 tablespoon dried parsley
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a square 8"x8" baking pan with cooking spray.
  • In a large bowl, whisk together cornmeal, gluten-free flour, sugar, baking powder, and salt.
  • Add milk, eggs, and butter. Beat until smooth.
  • Pour into the prepared pan.
  • Bake for 20-30 or until a toothpick inserted in the center comes out clean.
  • Bake cornbread 1 to 2 days ahead of time.
  • Cut cornbread into 1-inch cubes. Spread onto a baking sheet.
  • Preheat oven to 250 degrees F.
  • Dry cornbread in the oven for 30-45 minutes, tossing every 10-12 minutes until crispy.
  • Remove from the oven. Let cool.
  • Cover baking sheet with plastic wrap. Set aside.
  • Cut gluten free white bread into 1-inch cubes. Spread onto a baking sheet.
  • Preheat oven to 250 degrees F.
  • Dry gluten free bread cubes in the oven for 30-45 minutes, tossing every 10-12 minutes until crispy.
  • Remove from the oven. Let cool.
  • Cover baking sheet with plastic wrap. Set aside.
  • Preheat oven to 350 degrees F.
  • Coat a 9"x13" baking dish with cooking spray.
  • In a large skillet, melt butter over medium heat,
  • Add chopped onions and celery. Cook until soft.
  • Remove from heat.
  • Add seasonings and mix well.
  • Place cornbread cubes and gluten free white bread cubes in a very large mixing bowl.
  • Add onion mixture and mix well.
  • Lightly beat eggs and add to the bread cube mixture. Mix well.
  • Gradually add broth to bread cube mixture and stir with each addition. (See notes.)
  • Spread stuffing into prepared baking dish.
  • Bake for 20-25 minutes or until golden brown.
  • Remove from oven. Serve immediately.

Nutrition Facts : Calories 256 calories, CarbohydrateContent 45 grams carbohydrates, CholesterolContent 69 milligrams cholesterol, FatContent 5 grams fat, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 1150 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 2 grams unsaturated fat

HOW TO MAKE GLUTEN-FREE CORNBREAD STUFFING - GLUTEN-FREE ...



How to Make Gluten-Free Cornbread Stuffing - Gluten-Free ... image

Gluten-free cornbread stuffing with sausage and sage. Perfect for Thanksgiving.

Provided by Elizabeth

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 9

1 recipe gluten-free cornbread/, baked and cooled ((about 8 cups))
2 teaspoons canola oil
1 pound sweet, mild, or hot Italian sausage, casings removed and broken into bite-sized pieces ((about 4 to 6 links))
3 celery ribs, finely diced
1 medium yellow onion, finely diced
2 teaspoons dried sage or 3 tablespoons chopped fresh sage leaves
3 cups no-salt-added or low-sodium chicken stock
1/4 teaspoon salt, plus more to taste
2 large eggs, whisked

Steps:

  • Toast the cornbread cubes: Preheat oven to 350 degrees F. Cut the cornbread into 1-inch cubes. Spread cubes onto a large ungreased rimmed baking sheet. Toast until lightly golden-brown, about 10 minutes. Remove pan from the oven. Gently turn cubes and toast until cubes are golden-brown and aromatic, about 15 additional minutes. Allow the toasted cornbread to cool on the baking sheet. When cool, place in a large mixing bowl. (Toasted cornbread may be prepared in advance and stored in a bag or sealed container for up to five days.)
  • Prepare the Stuffing: Grease a 9x13-inch baking dish. Set aside.
  • Cook the sausage: Place the canola oil in a large skillet and heat over medium-high heat until oil shimmers but doesn't smoke. Add the sausage. Crumble the sausage with a wooden spoon or meat crumbler. Cook until no pink spots remain, about 8 minutes. Transfer the sausage to the mixing bowl with the cornbread. Carefully pour the hot oil into a heatproof container, leaving about one tablespoon of oil remaining in the pan.
  • Cook the onions and celery: Reduce the heat to medium. Add celery. Cook until tender, about five minutes, stirring frequently while cooking. Add onions. Cook until tender and fragrant, about eight minutes. Add sage and salt. Stir to combine. Cook for an additional minute. Place mixture in the bowl along with the cornbread and sausage.
  • Make the stuffing: Gently stir together the sausage, cornbread, celery, and onions. Stir. Add chicken stock, one cup at a time, and stir gently. The cornbread will break up as you stir. When stuffing is damp, not soggy, stop adding broth. Taste. Adjust salt if needed. If using eggs, stir them in after you've adjusted the stuffing for seasoning.
  • Place stuffing into prepared baking dish: Spoon stuffing into the greased baking dish. (Stuffing may be covered and refrigerated for up to one day at this point.)
  • Bake: When ready to bake, cover the pan with foil. Bake stuffing until steaming hot, about 40 minutes. Remove the foil. Return pan to the oven. Cook until the top browns, about 10 additional minutes. Serve hot. Store stuffing covered and in the refrigerator for up to three days.

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