Monday, November 25, 2019

Cornbread Stuffing.

Gluten Free Cornbread Stuffing

By ,

This is the stuffing I love to make for Thanksgiving. Tender corn kernels in crispy bits of muffin turn into the perfect puffy accompaniment to my turkey. When I'm making the muffins for this recipe, I don't add any sugar. 
Prep Time15 minutes
Cook time45 minutes
Yield12 Servings
Category Side Dish
Equipment needed: 9x12 pan-greased
1 turkey leg and thigh
1 batch gluten-free cornbread muffins 
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh sage
½ teaspoon ground black pepper
1/2 teaspoon salt
2 eggs beaten
1 quart turkey or chicken stock ( I use Pacific foods Free-range organic if I don't have stock in the freezer)
1.One day before you want to make this, cut the cornbread into cubes and allow them to stand at room temperature to stale.
2. Preheat oven to 350 degrees. Remove the bone from the turkey leg and thigh and cut the meat into thin pieces, reserve the skin
3. In a large bowl, combine cornbread cubes, vegetables and herbs.
4. Beat the eggs with the broth
5. Pour the egg mixture over the bread mixture.
6. Gently combine with your hands making sure that all bread is moistened by the broth
7. Place the mixture into the pan.
8. Cover the stuffing with the turkey pieces and skin, covering as much of the pan as possible. This is what is going to make the stuffing taste like it was inside the bird.
9. Place foil over the stuffing and bake for 45 minutes
10.Remove the foil and allow the stuffing to brown a bit.

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