Gluten-Free Cornbread Stuffing: Two recipes good enough to make all winter

I love stuffing. (Or ‘dressing,’ as some of you insist on calling it.) Turkey’s all well and good, sweet potatoes are nice, but Thanksgiving is all about the stuffing for me. For those of you who aren’t familiar with this U.S. dish, Thanksgiving stuffing is basically a savory bread pudding, usually flavored with sage and a meat (turkey, sausage and oysters are traditional choices). It’s often baked inside the cavity of a roasting turkey, but in recent years, as we’ve learned more about bacteria and food safety, that method has fallen out of favor.

My grandma’s traditional verson involves cubed bread and sausage, baked in a shallow layer in a glass baking dish. It’s delicious, and I’ll give it to you if she says I can.

My version is a little different. We’ve done this for two years now, and it’s well on its way to becoming a tradition. I make both meat and vegetarian versions. And they’re gluten-free!

First, make the cornbread.

Basic Gluten-Free Cornbread

1 cup cornmeal

3/4 cup chickpea flour (Note: If you don’t want to go GF, spelt or all-purpose flour would work; all-purpose GF baking flour is OK too.)

1/2 tsp baking soda

1/2 tsp salt

1/4 cup sugar

1 cup milk

1/4 cup vegetable oil (or bacon drippings)

1 egg

Preheat oven to 400 degrees F.

Combine cornmeal, chickpea flour, baking soda, salt and sugar in a large bowl and mix well. In a glass measuring cup, combine milk, oil and egg and whisk. Pour the wet ingredients into the dry and whisk by hand until well mixed and not lumpy.

Spread batter into a greased baking pan (8×8 or so, whatever fits) and bake at 400 F for 20 minutes, checking periodically. If you can insert a toothpick into the middle and have it come out dry, it’s done. Let it cool on a baking rack for a few minutes before you use it to make stuffing.

Version 1: Cornbread Sausage Stuffing

I prefer turkey sage sausage for this– Philadelphians can get it at L. Halteman in the Reading Terminal Market. If you can’t find turkey sage, any gluten-free sage-based sausage will do; otherwise, combine some sage and ground turkey in a bowl and use that instead of sausage.

1/2 lb turkey sage sausage, loose (not in its casing)

1 pan of gluten-free cornbread, prepared as above

1 medium onion, diced

1 stick butter

1 cup chicken broth

1 tsp dried sage

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 350. Brown the sausage in a pan. Drain and set aside.

Melt the stick of butter in the same pan. Add the diced onion and cook until soft.

Crumble the cornbread in a large bowl. Add the sausage, onion (with its butter), broth, sage, salt and pepper and stir all ingredients together until mixed.

Pour into a loaf pan. You can smash it down to make it fit.

Bake for approximately 30 minutes or until top starts to form a golden brown crust. Serve hot.

Version two: Vegetarian Mushroom-Tomato Cornbread Stuffing

2 generous handfuls of shiitake mushrooms, sliced and with stems removed

1 pan of gluten-free cornbread, prepared as above

1 medium onion, diced

1 clove garlic, diced

6 sundried tomatoes, sliced
1 stick butter

1 cup vegetable broth

1 tsp dried sage

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 350. Melt a pat of butter in the pan and add the garlic and sliced mushrooms and cook until the mushrooms are soft and garlicky. Set aside.

Melt the stick of butter in the same pan. Add the diced onion and cook until soft.

Crumble the cornbread in a large bowl. Add the mushrooms, onion (with its butter), sliced sundried tomatoes, broth, sage, salt and pepper and stir all ingredients together until mixed.

Pour into a loaf pan. You can smash it down to make it fit.

Bake for approximately 30 minutes or until top starts to form a golden brown crust. Serve hot.

These stuffings are both so good that Joe and I find ourselves craving them after Thanksgiving. We make them all winter long. They are actually flavorful and satisfying enough to eat all by themselves, like I did for lunch today, or with your leftover turkey, like we did last night.  (Props to Uncle Tim and Aunt Gina for that amazing bird, fresh from a farm in Mechanicsburg.)

Digg!

Stumble It! add to del.icio.us

Advertisements

2 Responses to “Gluten-Free Cornbread Stuffing: Two recipes good enough to make all winter”

  1. taylor Says:

    Wow, I just had an epiphany…thanks to your post. Just the other day I saw savory bread pudding, and thought,”I’ve never made that.” Yes, I have! It’s called stuffing. Duh.

  2. Jennie Says:

    I’m so making the vegetarian version for Christmas! It sounds absolutely delectable. Now, Taylor, isn’t bread pudding different than stuffing? I’ve never made a bread pudding either but surely there’s some difference? I could be entirely wrong. Damn it, now I’m going to have to go find a bread pudding recipe and make that too…


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: