LUCY BURDETTE: A couple of weeks ago, we had some good friends over for dinner whom we hadn’t seen in a while. I knew that Matt had developed a gluten allergy and I would need to cook accordingly. Luckily, cooking, tasty food that is gluten-free is easier than cooking low-sodium recipes, which my friends suffered through for my benefit when my Meniere’s disease was at its worst.
I made a roast chicken with baked sweet potatoes, and decided on a cornbread stuffing as well. Who says stuffing is only for Thanksgiving? I made the corn bread a day in advance, and froze what was left after crumbling two cups for the stuffing. We will enjoy the leftover cornbread treat with chili later in the week!
Ingredients for the stuffing
2 cups crumbled corn bread (recipe below)
3 to 4 stalks of celery, chopped,
One red pepper, chopped,
One large or two smaller leeks.
4 tablespoons unsalted butter
1 egg
1/4 cup chicken broth, check for gluten-free
Clean the leeks well and chop the white and pale green parts. Chop the celery and the red pepper. Sauté all the vegetables in the melted butter until soft. Stir the vegetables and butter into the crumbled, cornbread. In a measuring cup, beat the egg with one quarter cup of gluten-free chicken broth. Stir the egg mixture into the cornbread mixture. If it’s still dry looking, you can add a bit more chicken broth.
Bake for 25 to 30 minutes at 350 until it’s beginning to brown on top. You can serve this with chicken, turkey, ham, or stuffed into an acorn squash.
To make the gluten-free cornbread:
2 cups coarsely ground cornmeal
2 teaspoons baking powder.
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole milk yogurt or 1 cup sour cream, mixed with 1/2 cup milk
4 tablespoons unsalted butter
One egg, room temperature
3 tablespoons honey
Preheat the oven to 375. Butter an 8-in square pan well.
Stir together the dry ingredients. Melt the butter and cool slightly.
Whisk together the melted butter, yogurt (or sour cream/milk mixture), egg, and honey.
Stir this mixture into the dry ingredients, only until combined.
Scrape the batter into the pan and bake for 20 to 25 minutes until browning on top. Serve hot or use as the base for stuffing.
And ps, forgot to say I also made Dorie Greenspan’s almond cake (also gluten-free and amazing) and served it with raspberries and strawberries.
Lucy Burdette writes the Key West food critic mysteries. A CLUE IN THE CRUMBS (#13 in the series) is now available for pre-order!
With awarness growing, it's getting easier to cook gluten free with the increase in recipes and products.
ReplyDeleteYou mention the egg in the directions, but it isn't in the ingredient list.
Fixed the egg, thanks Libby!
DeleteAs senior citizens, we decided to eat what we want when we want. There's no since in waiting a month if you are graving dressing today. I've also learned to reduce ingredients for just the two of us. While a huge pan of dressing maybe good if for a family holiday meal, it sure isn't for a dinner for two. While we don't mind leftovers to freeze for later, we also don't enjoy having a freezer full of just one thing.
ReplyDeleteThis year hubby was wanting chicken a dressing about 3 weeks before the traditional Thanksgiving. So we fixed the traditional holiday meal then and had a fire grilled steak on Thanksgiving - because that's what we wanted at the time and weather cooperated.
Thanks for the recipes which sound yummy and will be good to have when we have guests with restricitons too.
2clowns at arkansas dot net
That's so smart Kay--why shouldn't we eat what we want?
DeleteThis sounds like an easy and delicious recipe. I love stuffing and have a couple of cornbread mixes in the pantry. Looks like I'm making this stuffing this weekend.
ReplyDeleteHope you enjoy!
Delete