3-4 gluten free cornbread packages from Whole Foods in the GF frozen section
Gluten Free Cornbread Stuffing
A Thanksgiving stuffing made with gluten-free cornbread, sage pork sausage, celery, onion, and leeks bound with egg and chicken stock, baked until moist and set. Naturally gluten- and dairy-free.
gluten_free, dairy_free
Ingredients
16 oz Whole Foods sage pork sausage (available at the meat counter)
1 medium bunch celery chopped
2 medium onions, chopped
3 small leeks, cleaned and sliced
2 large eggs, beaten
1.5 tablespoons poultry seasoning
1 teaspoon kosher salt or fine sea salt
1 teaspoon pepper
1-2 cups gluten free chicken stock, divided
Steps
The night before Thanksgiving, crumble the cornbread and leave the cornbread out to dry out.
Thanksgiving Day: cook the sausage over medium heat, cooking it in crumbles.
Pour off the fat and add 1 cup chicken stock.
Add the chopped celery, onions, and leeks. Cook until vegetables are translucent but not too browned, about 10 minutes.
Place the sausage-vegetables mixture into the bowl with cornbread crumbles.
Add 1 cup chicken stock to the mixture, along with the eggs, poultry seasoning, salt and pepper. Mix well. Add just enough chicken stock to make the mixture moist but not mushy.
Place the stuffing into a greased casserole dish.
Pour about 1/4 cup more stock over the top of the stuffing in the casserole dish. Dot the top with olive oil.
Place the dish in a 350 degree Fahrenheit preheated oven and bake for 30 minutes, uncovered. Enjoy!
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*This blog is intended for educational purposes only and is not a substitute for medical care.
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