Cornbread stuffing with bacon and apples

November 28, 2009

I wanted to post this before Thanksgiving, but I still needed to perfect the recipe. Well perfect it is, and we had a wonderful Thanksgiving. Really, this stuffing easily could win in a contest with gluten filled competitors. Serve it with pride (maybe for Christmas), no apologies necessary. And, of course, if you like gluten, you can substitute the sorghum, tapioca and cornstarch for 1 C all purpose flour and omit the xanthan gum. Bake the cornbread the day before you plan to make the stuffing and let it dry out a bit overnight so that it will soak up the chicken stock the next day. This recipe serves 6 to 8 people – if you are serving a crowd, double the recipe, and consider cooking the stuffing in a large crock pot, 1 hour on high and 4 to 8 hours on low, to free up some oven space.

Cornbread

  • 1 C cornmeal
  • ½ C sorghum flour
  • ¼ C cornstarch
  • ¼ C tapioca flour
  • 1 tsp xanthan gum
  • 1/3 C sugar
  • ½ tsp salt
  • 4 tsp baking powder
  • 1 C milk
  • 1 beaten egg
  • 1/4 C melted, salted butter

Preheat the oven to 400 degrees. Mix all the ingredients together thoroughly in a mixing bowl. Pour the batter into a greased square pan and bake for 20 to 23 minutes. Allow the cornbread to cool, then cut it into cubes. Spread the cubes out on a large baking sheet and allow them to dry out overnight.

Stuffing

  • Cubed cornbread
  • 6 strips of bacon
  • 1 large onion
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1 green apples, diced or 1/2 C sweetened dried cranberries
  • 1 T sage
  • 1 tsp thyme (or 1 1/2 T of poultry seasoning for sage and thyme)
  • salt and pepper
  • 1 beaten egg
  • ½ C heavy cream
  • 1 C gluten-free chicken broth

In a large skillet, cook the bacon over medium heat until it is crispy. Transfer the bacon to a paper towel lined plate to cool. Saute the diced onion, celery, and carrot in the bacon drippings until everything is very soft. Add the sage and thyme, as well as a little salt and ground black pepper to taste. Add the green apple and cook for another couple of minutes. Toss the cubed corn bread, the sauteed vegetables and the reserved bacon, crumbled, in a 9 x 13 baking dish. Whisk together the egg, heavy cream and chicken broth. Pour the liquid over the cornbread mixture to soften. Cook the stuffing in a 375 degree oven for 25 to 30 minutes, or until it is brown on top. Alternatively, you can cook the stuffing in a small crockpot on high for 1 hour and then on low for another 4 to 8 hours.

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