Tuesday, November 9, 2010

Move Over Stoffers! Corn Bread Stuffing (M.O.T.)

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
Raising Homemakers
Balancing Beauty and Bedlam

1 comment:

  1. I always make my own stuffing too, but without nuts ;)


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