Gluten and Dairy-Free Stuffing

GFCF_stuffing

GFCF Cornbread Stuffing

 
1/3 cup Earth Balance (EB) spread (preferably soy-free)
1 – 2 tablespoons high heat oil (tea seed or rice bran oil)
1 cup organic celery, finely chopped
3/4 cup yellow onion, finely chopped
2 - 3 garlic gloves, minced
1 small pan of prepared gluten and dairy-free cornbread (our favorite brand is Pamela’s Products or Gluten-Free 123 for a less sweet version). You will need about two cups of crumbed cornbread for this recipe.
2-1/2 cups of gluten-free bread (about one small loaf), dried and cut into small cubes (to omit cornbread, just double the bread cube amount) – I prefer Udi’s white sandwich bread or Aunti Gluten’s potato or white sandwich bread. Other GF breads do not toast (crisp up) as well.
2 teaspoons dried sage (divided into 1 teaspoon portions)
1 teaspoon dried thyme (divided into 1/2 teaspoon portions)
½ teaspoon onion powder
1 teaspoon each of sea salt and ½ teaspoon ground black pepper (divided into ½ and 1/4 teaspoon portions)
2 - 3 cups organic, gluten-free chicken broth
2 eggs, lightly beaten, or equivalent prepared egg replacer

On the day prior to preparing the stuffing, preheat oven to 400 degrees. Cut the gluten-free bread in to small cubes. Toss in a bowl with about 1 tablespoon oil, ½ teaspoon thyme, onion powder, 1 teaspoon sage, ½ teaspoon salt and ¼ teaspoon black pepper. Toss and spread on a baking sheet. Sprinkle a little more seasoning over the cubes, if needed (some will stick to the bowl). Bake for about 10 minutes until nicely browned.

Prepare cornbread according to directions on package. Allow to cool and then crumble the cornbread into small piece. Bake in 400 degree oven for about 6 - 8 minutes to dry out. Allow cubes and crumbled cornbread to sit uncovered for 24 hours.

On the second day, preheat oven to 450 degrees. Lightly grease 13 x 9 x 2-inch baking dish, set aside. Melt EB in a skillet over medium heat; sauté celery and onion until tender (about 3 minutes). Add garlic, 1 teaspoon sage, ½ teaspoon thyme, ½ teaspoon salt and ¼ teaspoon black pepper - sauté for another 30 seconds, stirring constantly. Set aside to cool.  In large mixing bowl, combine crumbled cornbread, prepared bread cubes and cooked veggies. Stir egg (or egg replacer) into cornbread mixture and then begin adding broth, mixing well. Stop adding broth when mixture appears moist and not too soupy.  For those with texture issues (preferring no lumps), you can place this batter into a blender or food processor and process until somewhat smooth. Pour into prepared baking dish. Bake 30 minutes or until golden brown. Makes about 10 servings.

You can save some food preparation time on your feast day by preparing the batter a day or two ahead of time and refrigerating it after pouring it into the baking dish. You can then just take it out and bake it the day of the dinner.

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