Gluten Free Cornbread and Sausage Stuffing Recipe
I love Thanksgiving. It is my favorite holiday. This year I vowed to use all gluten-free recipes for Thanksgiving. No small feat since my family practically goes on strike if I even think of changing one single dish of our annual feast.
So yes, I did make pumpkin and pecan pies with regular pie crust (or rather, my daughter-in-law did as the pie torch has been passed to the next generation) and I did make my artichoke dip and bake it in a bread bowl as usual but other than that – no gluten!
So this year when I brought down the big blue stuffing bowl I didn’t make my usual glutenized sourdough and oyster stuffing, I made a delicious gluten-free cornbread and sausage stuffing. The good news is I didn’t suffer my usual “gluten hangover” and my family even liked the stuffing more that ever!
Bake the cornbread the day before and let it dry out or put in a low oven (200 degrees) for about 45 minutes until dried out and crunchy. Yummy!
- 2 cups stone ground cornmeal
- 1 cup Masa Harina Mexican style corn flour used for tortilla
- 3 large eggs beaten
- 2 cups milk mixed with 2 tablespoons white vinegar or can use buttermilk
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/3 cup light vegetable oil
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 pound country-style sausage
- 1 medium bunch celery chopped
- 2 medium onions chopped
- 3 small leeks cleaned and sliced
- 1 1/2 sticks butter
- 2 large eggs beaten
- 1 1/2 tablespoons poultry seasoning
- 2 big pinches of salt
- 1 big pinch of ground pepper
- 1 - 2 cups gluten-free chicken stock
Mix eggs and milk with vinegar or buttermilk together in a medium bowl. Mix dry ingredients together in another bowl. Add oil and cut it in with two forks or a pastry cutter. Add egg/milk mixture. Melt butter in a 10" cast iron skillet until very hot. Add batter to hot skillet (it should sizzle). Bake in a pre-heated 425 degree oven for about 40 minutes or until nicely browned and toothpick comes out clean when inserted in the center. (By the way, this cornbread is good by itself, not just for stuffing).
When cooled cut cornbread into 1 inch squares. Let dry out over night or dry out in warm oven.
Cook the sausage over medium heat until fully cooked and crumbled. Poor off the fat and add one stick butter. Add the chopped celery and onions and leeks. Cook until the veggies are translucent - about 10 minutes. Don't brown too much.
Put cubed cornbread into a large bowl and add the sausage/celery/onion/leek mixture (don't drain the butter) eggs, poultry seasoning, salt and pepper. Mix well. Add enough chicken stock to moisten well but don't make it too mushy. It will depend on how dry the cornbread cubes are. Stuff turkey and put the rest into a buttered casserole dish. Pour over a bit more stock and dot top with the remaining butter cut into small pieces. Cook stuffing that is in casserole dish at 350 degrees for about 30 minutes while the turkey rests.
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