Gluten Free Cornbread Stuffing Recipe
(Vegan substitutions in parenthesis)
Fell free to change the amount of the ingredients to suit your taste.
1 recipe Community Bakers Northwoods Skillet Cornbread mix cut into 1 in cubes
1 (1 pound) package Italian sausage (If using links, remove casings.) (Delete or substitute with meatless sausage)
1/2 yellow onion diced
2 stalks celery chopped
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon dried nutmeg
1 teaspoon dried ground sage
1 teaspoon salt more or less to taste
1/2 teaspoon ground black pepper
1/2 cup dried cranberries
1/2 cup roughly chopped pecans or pecan pieces
1 large egg beaten (Substitute with egg replacer of choice)
1/4 cup unsalted butter melted (Substitute vegan butter, coconut oil or other vegan option)
1/2 cup chicken broth (Substitute a rich vegetable broth)
Cornbread recipe is linked to above. Make sure you bake the cornbread in a 9x13 inch pan at least 24 hours in advance. Cube, then store uncovered.
Preheat oven to 300 degrees F. Spread cornbread cubes onto an unlined 9x13 in rimmed baking sheet and bake for 20 minutes, stirring gently halfway through.
Set aside to cool completely as you prepare the other ingredients.
Turn oven to 375 degrees F and grease a 9x13 in baking pan with cooking spray. Set aside.
Heat a large non-stick pan over medium heat and cook the sausage, onion, celery, and spices together until sausage has cooked through and vegetables are tender, breaking up the sausage as you go.
Remove from heat and stir in cranberries and pecans.
In a small bowl, whisk together egg, melted butter, and chicken broth.
Place cooled cornbread in a large bowl. Pour in the sausage mixture and drizzle egg, butter and broth mixture over the top. Very gently fold the ingredients together. Be sure to not over mix. Some of the cornbread cubes will break apart, that's ok, but try to leave some of them whole as well.
Pour into prepared pan and bake at 375 degrees F for 20-30 minutes.
We are working on some great recipes and serving suggestion for our gluten-free baking mixes.
Check back soon for more great tasting recipes.
Community Bakers Gluten-free Skillet Cornbread and hearty chili. What could be better on a cold night? Pack it for a healthy lunch.
Hearty Quick Chili
Vegetarian and Meat Versions
1 pound of ground beef (do not use in vegetarian version)
1 cup chopped onion
2 tablespoons oil
1 red or green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced jalapeno, seeds removed
2 tablespoons chili powder
2 tablespoons oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 (28-ounce) can diced tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 to 2 teaspoons hot sauce to taste
Shredded Monterey jack cheese
Fresh cilantro leaves chopped
Yogurt of sour cream
Salt and Hot Sauce
Brown onions, garlic and ground beef (if using) with the 2 tablespoons of oil a large pot. Add chopped jalapeno, bell pepper, chili powder, oregano, cumin and coriander and stir together frying until fragrant and combined.
Add drained and rinsed beans, tomatoes and hot sauce to taste and stir to blend. Cover and cook over low heat for 1 hour or until peppers are cooked.
Add desired toppings and serve with Community Bakers Gluten-free Skillet Cornbread.