If you are looking for, Month of Thankfulness with linky, please click here, (I accidentally linked up the wrong address with Raising Homemakers.) otherwise read on.
Being gluten free is made a little easier by having recipes like this one, and for that I am thankful.
As Everyone is planning their menus for thanksgiving I submit to you my cornbread stuffing recipe I found a few years ago. If made with a gluten free corn bread recipe, it's also naturally gluten free. Your celiac family will love you for it. Stuffing was the one Thanksgiving thing I really missed when switching to a gluten free diet. I make a huge batch so I can freeze a left-over casserole. Seriously, this is way better than Stoffers and not that hard to make.
You Will Need
- 1/2 stick of butter
- 2 Cups of onion chopped
- 1 Cup of celery
- 2 Cups of Chicken Broth
- 1 16 oz can of corn (drained)
- 2 4 oz can of chilies (optional but very good)
- 3 tbs of fresh parsley (dried is OK, fresh is better)
- 1/2 tsp paprika
- 1/4 tsp of oregano
- 1/8 tsp pepper
- 6 cups of crumbled corn bread
- 1/2 cup chopped pecans
Saute the onion and celery with the butter, then combine all the remaining ingredients in a large enough casserole (I generally use 2) and bake at 350 degrees for 30 minutes.
Feel free to add any other goodies like browned sausage. I wouldn't recommend cooking this in the bird because by the time the stuffing would be done the turkey would be very dry and over-cooked.
I generally cook this the night before then reheat in the oven while the turkey is resting.
This Recipe Serves 8 I generally double for my group of 15, we still have mounds left over.
Linking up Today! Find more great recipes here:
Tempt My Tummy Tuesday
Tuesdays at the Table
We are That Family
Balancing Beauty and Bedlam