GLUTEN-FREE CORNBREAD DRESSING

Several years ago my body began to rebel against wheat and dairy, suddenly reacting to those once innocuous substances with joint pain, inflammation, and gastrointestinal problems. I had to rely on popular, but often disappointing, gluten-free and dairy-free recipes on the web. So I began my food blog. As a cosmetic scientist, I have been able to bring my formulation know-how into the kitchen, experimenting, tweaking, and creating paleo and gluten-free recipes. And I have found ways to modify my old recipes to accommodate the lack of wheat and dairy.

 Here is a recipe for gluten-free cornbread dressing (with the cornbread recipe posted just below the dressing recipe). I hope you enjoy!
GLUTEN-FREE CORNBREAD DRESSING
First I gather all of the ingredients.


Onions and celery go for a spin in the food processor.
I don't process all of the onions and celery, but set some aside, cut into large pieces, to stuff into the turkey cavity.

Garlic is put through the press.
Eggs are beaten lightly.

Onion and celery are sauteed in butter, with spices, and then garlic is added in the last 30 seconds.
Dried cornbread is crumbled before the vegetables and eggs are added.

Cornbread, vegetables, and eggs are mixed together before placing in baking dish.



 GLUTEN-FREE CORNBREAD DRESSING

Ready in: 60 mins
Serves: 16-20

 Printable Page

INGREDIENTS                                                                                          
  • 1 recipe gluten-free cornbread (following this recipe), cut into 1/2-inch cubes and dried out (about 12 cups) **
  • 8 tablespoons (1 stick) unsalted butter (or 1/2 cup vegetable oil)
  • 2 cups onion, finely diced
  • 2 cups celery, finely diced
  • 1 Tablespoon minced garlic
  • 1 teaspoon ground thyme
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3-4 eggs, lightly beaten (more or less, depending on desired texture)
  • 2-4 cups chicken broth (more or less depending on desired texture)

DIRECTIONS                                                                                              
**Note: You can dry the cornbread by chopping it into cubes and placing the pan, uncovered, in a 180 degree oven for an hour. Turn off the oven and leave bread cubes to dry overnight. Or you can make the cornbread a few days before you need to make the dressing, cut in into cubes, and leave it out on the counter to dry.
  1. Preheat oven to 350 degrees F, and grease a 13" x 9" pan.
  2. Melt butter over medium low heat. Add onion and celery, sauteing for 5 minutes.
  3. Add dry spices, and sauté for another 5 minutes, or until celery is tender. 
  4. Add garlic and sauté for 30 seconds. Remove from heat and place into a large bowl.
  5. Dump cubed cornbread into the bowl. Stir in one cup of chicken broth.
  6. Add beaten eggs and mix well.
  7. Continue adding a little chicken broth at a time until desired consistency is reached. (You want the dressing to be wet but not soggy.)
  8. Gently turn dressing into pan. Cover and bake for 25 minutes. Uncover and bake another 20 minutes, until top is golden brown and crispy.



GLUTEN-FREE CORNBREAD


 Ready in: 32 mins
Serves: 10-12

INGREDIENTS                                                                                               
  • 2 cups gluten-free flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups yellow cornmeal
  • 4 eggs
  • 2 cups kefir (or nut milk or nut milk yogurt)
  • 2 sticks butter, melted (or 1 cup vegetable oil)

DIRECTIONS                                                                                                 

  1. Preheat oven to 425 F, and grease a 13" x 9" pan.
  2. Add dry ingredients to a large mixing bowl, mix thoroughly, and make a well in the center.
  3. Add eggs, kefir, and butter to center of bowl; blend well.
  4. Add wet to dry ingredients, stir until moistened.
  5. Pour into prepared pan.
  6. Bake for 25-30 minutes. Top will be golden brown.








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