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Gluten-Free Diet: GF Recipes: Southern Corn Bread Stuffing

Ingredients

Corn Bread

4 eggs
3 cups buttermilk
1 cup gluten-free sour cream*
2 Tablespoons corn oil
4 cups yellow corn meal
1 Tablespoon onion powder
2 Tablespoons baking soda
2 teaspoons sage, rubbed
1 1/2 teaspoons salt
1 Tablespoon sugar**
dash of pepper

*NOTE: Omit sour cream and increase buttermilk to 4 cups, if desired.

** Or up to 4 Tablespoons for personal taste

Corn Bread Stuffing

9 Tablespoon butter, softened, divided for use
1 lb onions, coarsely chopped
1 cup celery, diced
1/2 cup parsley, chopped fresh
GFSouthern corn bread, above
1/4 cup turkey or chicken broth, gluten-free

Directions

Corn Bread

Grease 13 x 9 x 2-inch pan. Preheat oven to 425 degrees. In large mixing bowl, beat eggs, buttermilk, sour cream and corn oil with a fork to blend. In another bowl, toss all dry ingredients with clean fingers until blended. Stir into buttermilk mixture just until mixed, pour into greased pan. Bake on lowest rack in oven for 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more, or until bread just begins to pull away from sides of pan; turn out onto wire rack. Cool thoroughly. Makes 9 x 13-inch pan.

Corn Bread Stuffing

One day ahead: Melt 4 Tablespoon butter in heavy skillet and sauté onions slowly about 15 minutes. Add I Tablespoon butter and the celery and sauté 10 minutes. Add parsley and remove from heat; cool and place in airtight container in refrigerator.

Day of dinner: Bring turkey and all stuffing ingredients to room temperature. Trim and discard any deep brown crust from the corn bread; crumble into a large mixing bowl and stir in onion­celery mixture. Melt remaining 4 Tablespoons butter and drizzle over stuffing, tossing lightly. Sprinkle with just enough broth to moisten and mix lightly again. Makes approximately 4 quarts.

NOTE: If you have any extra stuffing, refrigerate until about 2 hours before dinner. Bake in casserole or roasting bag in 375 degree oven for 1 hour or in oven with turkey about I hour or until baked through, 160 degrees.

This recipe last updated on December 18, 2006.

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