Gluten Free Cornbread Stuffing Recipes
GLUTEN-FREE CORNBREAD STUFFING
A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead.
Provided by J Wong
Categories Lactose Free
Time P7DT2h30m
Yield 1 large roasting pan, 12-14 serving(s)
Number Of Ingredients 18
Steps:
- 1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it's rehydrated with chicken stock.
- DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
- Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
- Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
- Preheat oven to 350 degrees.
- Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
- Add optional ingredients to cornbread mixture.
- Season to taste.
- Mix cornbread mixture thoroughly.
- Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
- Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.
Nutrition Facts : Calories 710.2, Fat 52, SaturatedFat 13.3, Cholesterol 53.7, Sodium 1014.9, Carbohydrate 43.9, Fiber 5, Sugar 12.3, Protein 19.2
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