Friday, November 25, 2011

Thanksgiving Cornbread Stuffing

How does cornbread stuffing sound?


Somehow, I don't seem to ever feel full when I eat cornbread... I can just keep eating it and eating it with all the honey I can take ;) Ok, let's not go overboard here but I do love cornbread. And it's quite simple to do gluten & dairy free.


Wednesday 11.23.2011, night before Thanksgiving


A Free Thanksgiving: Cornbread Stuffing


Cornbread:


1 cup gluten free all-purpose flour (Gluten Free Pantry)
3/4 cup gluten free cornmeal
1/2 tsp sea salt
1 1/2 tsp baking powder
3 tbl sugar (organic cane)
2 eggs
3/4 cup coconut milk (sugar free)
1/4 cup water
1/4 tsp vanilla
1/4 cup canola oil
1 tbl honey


Preparation:


Combine dry ingredients in a medium mixing bowl. In a large mixing bowl beat eggs well and add in the rest of the wet ingredients, then add in the dry. Mix well until it looks like a batter. Preheat the oven to 400 and coat a glass cake dish with coconut oil (about 2 tbl worth) and place on top of the oven (not inside) while it heats. Pour batter in and bake at 400 for about 15 minutes, turn the oven off while leaving the bread in for about another 5 minutes.


Since this was for stuffing the next day, I covered in foil and left out overnight to cool.


11.24.2011, Thanksgiving :)


Stuffing:


1 celery stalk (thinly chopped)
1/4 onion (diced)
1/2 tsp Salt
1/2 tsp Pepper
1/2 Apple (chopped)
1 clove garlic (diced)
1/4 cup Raisins 
1/2 cup chicken broth yeast free

1/4 cup of water 
Dash of sage

Cut the cornbread in small squares and place in a deep cassarole dish.


Drizzle olive oil (about a tablespoon) in a large skillet and heat on medium. Add Celery, onion, salt and pepper. Cook until onions and celery start to become soft (about 7 minutes, stir occasionally). Add in the apple, garlic and raisins. Cook until they too become soft (another 7 minutes, stir occasionally). Pour the broth over mixture and sprinkle in the sage, cook about another 5 minites, stirring frequently. Then place the stuffing mixture in the casserole dish and toss with the cornbread pieces pour the water over the mixture. 



Bake uncovered for about 30 minutes. 















This made for a very light stuffing. I also tasted a couple of the pieces of cornbread before it hit the mixture and it was quite delicious ;) 


Enjoy ;)

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