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Thanksgiving Stuffing Recipes – Gluten Free Cornbread, Too

November 21st, 2010 · 1 Comment

Thanksgiving turkey isn't the same without stuffing

Call it what you want: stuffing or dressing. It’s one of the best parts of Thanksgiving dinner for many. Some even like it cold, a day later, on sandwiches.

A cornbread dressing, flavored with herbs, onions and celery, then covered with turkey stock and pan drippings, is favored at our house.

Friends of mine use chorizo sausage, apples and cranberries or nuts to dress things up – and some of them use what we Southerners call “light bread.” Use whatever bread you like.

Here’s the basic recipe – including a recipe for the cornbread (The horrors! using bagged cornbread and denying yourself the crispy edges as you work?). Below that is a gluten-free corn bread recipe – especially for my friend Janet Morgan.

Then, all the variations on the themes below it.

Cornbread herb dressing (stuffing) basics

  • 4 cups crumbled corn bread
  • 1/2 cup celery, chopped
  • 1/2 cup onion chopped
  • 3 green onions, chopped
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 1 hard boiled egg, chopped
  • 1/2 teaspoon poultry seasoning (optional)
  • 1/2 teaspoon rubbed sage, or to taste
  • salt and pepper to taste
  • 2-1/2 cups stock or broth with seasonings (more as needed)
  • 1/3 cup turkey drippings (optional)

In a large mixing bowl, crumble corn bread. Saute celery and all onions in 2 tablespoons oil in a saute pan till slightly softened. Add to cornbread.

Add remaining ingredients except stock, and mix well. Pour stock over all, mixing well – dressing should be wet, the consistency of cornbread batter, otherwise, dressing will dry out when baked. (Stir in turkey drippings, if using.)

Pour into a greased, 8-by-10-inch glass baking pan. Let sit 15 minutes (or, cover and refrigerate overnight for next-day baking).

Put dressing in the oven during last 35 minutes of turkey cooking time. Or, bake, at 350 degrees, uncovered, for 30 minutes or until browned to your liking.

Makes 6 servings.

Regular bread dressing: Use 4 cups toasted bread cubes of your choice: Cuban bread works very well in this recipe.

Sausage dressing: Add 1 cup cooked crumbed pork sausage to the bread mix; add 1 tablespoon pork drippings along with remaining ingredients.

Italian sausage: Add 1 cup cooked, crumbled Italian sausage to mix. Add 1/2 teaspoon fennel seeds, toasted, to jazz things up.

Chorizo or linguisa: Add 1 cup cooked crumbled chorizo or linguisa, hot or mild, to the dressing.

Mushroom-sausage stuffing: Use hot Italian turkey sausage, and use dried porcini mushrooms with it. Use the liquid from rehydrating the mushrooms as part of the broth to moisten the turkey.  – Susan M. Selasky, Detroit Free Press food writer.

Apples, raisins and sausage: Brown sweet onions in butter; pour over seasoned bread cubes. Crumble cooked Italian sausage into mixture. Use chicken or turkey stock, add turkey drippings to moisten. Toss, add chopped apples (1/2 to 1 cup), and 1/2 cup golden raisins, if desired. – Brad Schmidt

Apples, cranberry and nuts: To the basic bread dressing, add 2 tablespoons butter. Add 1 cup chopped apples, 1/2 cup cooked cranberries or Craisins, and or 1/2 cup chopped nuts (pecans or walnuts). Thanks to Susan Neftzger for sharing her mom’s version of this.

Bake the cornbread for this anytime and freeze; crumble right out of the freezer to use in the dressing.

Southern corn bread

  • 1/4 cup vegetable oil, bacon drippings or shortening
  • 2 cups cornmeal, preferably white stone-ground – see note
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder (Not needed with self-rising cornmeal)
  • 1/2 teaspoon salt (Not needed with self-rising cornmeal)
  • 3/4 cup milk or buttermilk (about)
  • 1 egg

Note: If using self-rising corn meal, omit baking powder and salt.

Preheat oven to 425 degrees. Put oil in skillet and put it in oven as it preheats. Make the batter: Stir the dry ingredients together then add remaining ones; batter should be a little loose – just slightly thicker than pancake batter. Add water to loosen as the weather indicates. (Weather will affect any batter.)

Remove skillet from oven and pour half of the hot oil (carefully!) into the batter and stir. Pour the batter into the hot skillet. (It should sizzle.)

Put skillet in center of oven and bake until golden brown, about 25 minutes. Carefully remove from oven and invert onto a plate; cut into wedges and serve hot.

Makes 6 fat wedges.

Gluten Free Cornbread recipe

  • 1 egg
  • ¼ cup sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons baking powder
  • ¾ cup cornmealf
  • ¼ cup glutinous rice flour
  • ½ cup sorghum flour
  • ¼ cup flaxseed meal
  • ½ cup water

Beat egg, sugar (if using) and oil in a medium mixing bowl. Sift together the dry ingredients and mix with egg mixture, stirring to blend. Add water and mix. Pour into a well greased an 8-inch skillet and bake at 375 degrees until browned.

Cut into wedges.

Makes 1 loaf.

Other Stuffings: Raisin Almond, and Kasha with Mandarin Oranges

From Barbara Rolek, who writes on Eastern European foods for About.com, here are two recipes.

Polish raisin-almond stuffing is popular with a variety of roasted meats, but especially with roast turkey on New Year’s Day.

Polish Raisin-Almond Stuffing

  • 1 pound stale egg bread like chalka or challah, crumbled or cut into small cubes
  • 4 cups milk
  • 4 large eggs
  • 4 tablespoons soft butter
  • 2 cups raisins plumped in water and drained
  • 2 cups blanched chopped almonds
  • 1 cup dry bread crumbs
  • 1/4 cup chopped parsley
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cloves
  • Salt and pepper to taste

Combine all ingredients thoroughly. Fill poultry cavity loosely with stuffing. If there are leftovers, bake separately in a pan. DO NOT STUFF YOUR BIRD HOURS IN ADVANCE OF ROASTING. HARMFUL BACTERIA CAN ACCUMULATE.

Once the bird has been cooked, remove all the stuffing from the cavity before storing leftovers in the refrigerator.

Kasha is a chewy grain, and makes a great stuffing.

Kasha with Mandarin Oranges and Raisins

  • 1 cup uncooked kasha (buckwheat groats)
  • 1 large beaten egg
  • 4 tablespoons (1/2 stick) butter or margarine
  • 1 large chopped onion
  • 2 ribs chopped celery
  • 2 cups hot chicken or vegetable broth
  • 1/4 cup golden raisins
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dry mustard
  • 1 (16-ounce) can mandarin oranges, drained, liquid reserved
  • Salt and pepper

In a small bowl, combine kasha and egg, and set aside. In large skillet, saute onion and celery in butter until translucent and almost tender. Add the kasha-egg mixture and saute just until grains separate.

Add raisins, ginger and mustard to broth and mix well. Raise the heat to medium-high and add the broth mixture to the skillet. Mix well, bringing to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until the kasha is tender and the liquid has evaporated. Remove from heat and let cool for 10 minutes.

Add mandarin oranges to kasha mixture and adjust seasonings. Serve as a stuffing, or warm or cold as a side dish.

Use leftover mandarin orange juice to baste roasted meats or to make a vinaigrette.

Wild Rice Stuffing

  • 1 cup raw wild rice
  • 3 cups chicken broth
  • 1 cup diced celery
  • 1/4 cup minced onion
  • 1/2 cup melted butter
  • 4 ounces sliced mushrooms, cleaned
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sage
  • 1/4 teaspoon thyme

Cook rice in boiling broth about 45 minutes or until tender. Saute celery, onions and mushrooms in butter for 2-3 minutes. Combine all ingredients.

Makes about 6 cups, or enough to stuff a 10-pound turkey.

(Recipe from the Minnesota Wild Rice Council.)

Tags: Holiday cooking

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