Happy Holidays Everyone!
With the holidays fast approaching this is the time of year we are planning, buying, and cooking wonderful gluten-free holiday meals and making memories with family and friends. Here is a recipe I wanted to share with you on how to make cornbread stuffing with Gluten Free Please’s Cornbread Mix. It is easy to the make the Cornbread Croutons and Stuffing ahead of time, and then when you are ready, you can stuff the turkey or bake it. Bake the Gluten Free Please Cornbread a day before you prepare the stuffing, so it has time to dry out.
The recipes follow the Low-Fodmap diet and are gluten free, dairy free, soy free, nut free, yeast free and sugar free.
Gluten Free Please Cornbread Croutons
What you Need:
2/3 Cup Parsley Sprigs
5 Fresh sage leaves, chopped or 1 ½ tsp dried sage
Instructions:
- Preheat oven to 425 degrees.
- Follow the directions on the back of Gluten Free Please Cornbread Mix.
- Add 2/3 cup loosely packed Parsley sprigs and 5 fresh sage leaves, cut up or 1 ½ tsp dried sage to cornbread batter.
- Pour batter into a greased 13” X 18” half-sheet baking pan and bake for 20 to 25 minutes or until cornbread is browned on top and tester comes out clean.
- Let cool. Then cut cornbread into ¾ inch cubes. Put them and any crumbs on a cookie sheet and let stand overnight or for at least 6 hours to dry.
- Follow with your favorite stuffing recipe or use the stuffing recipe below.
Gluten Free Please Cornbread Stuffing (makes about 12 cups)
What you Need:
8 Tbsp unsalted butter or butter substitute
1/3 Cup Olive Oil
8 Green Onions, chopped
3 Celery Ribs with leaves, chopped
3 Eggs
½ Cup Chopped Parsley
1 Tsp dried Sage Leaves
1 Tbsp Salt
1 Tsp cracked Black Pepper
1/8 Tsp Cayenne Pepper
1 ½ Tsp grated Orange Zest
½ Cup Fresh Squeezed Orange Juice
1 to 1 ½ Cups Turkey or Vegetable Stock
Instructions:
- In a large skillet melt the butter in the oil over moderate heat. Add the onions, over and cook for 5 minutes. Uncover and add the celery and cook, stirring occasionally, until the onions and celery are fragrant. Scrape the vegetable mixture over the cornbread croutons in a large bowl.
- In a small bowl, beat the eggs with a fork until blended. Beat in the parsley, sage, salt, black pepper, cayenne, and orange zest. Pour over the cornbread. Add the orange juice and ½ cup of the stock and toss again. Add enough remaining stock so that the stuffing is moist but not soggy.
- Cover and refrigerate for up to a day before stuffing and roasting the turkey.
- Fill the turkey with as much stuffing as possible and follow directions on turkey for cooking. Spoon any extra into a buttered baking dish and bake it during the last 30 minutes the turkey roasts. Or bake all the stuffing in a baking dish.