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Cornbread, Herb & Prosciutto Stuffing
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium |
Ingredients
For the cornbread:
1 cup gf flour
1 cup corn meal
2/3 cup sugar
1-1/2 Tablespoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
3 large eggs, lightly beaten
1/2 cup canola oil
12 slices prosciutto, chopped
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1-1/2 cups pecans, chopped
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 Tablespoons fresh basil, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup unsalted butter, melted
3/4 cup gf Chicken stock
Salt and freshly ground black pepper |
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Directions
Make the cornbread:
Preheat oven to 350°F.
In a large bowl, combine gf flour, corn meal, sugar, baking powder and salt.
In a separate bowl, combine milk, eggs and canola oil.
Pour liquid ingredients into dry and mix until just combined.
Pour the batter into an 13x9-inch greased baking dish. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a rack. Cut the cornbread into 1-1/2 inch cubes. Lay out on a baking sheet. Preheat the broiler. Broil cornbread cubes, turning halfway through, for 3-4 minutes or until lightly browned.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the prosciutto; cook until browned, stirring occasionally, about 8 minutes. With a slotted spoon, transfer the prosciutto to paper towels to drain.
Add the remaining tablespoon of olive oil to the skillet and add the onions and celery; sauté for about 7 minutes or until crisp tender. Add the garlic; sauté for 1 minute.
Transfer the onion mixture to a large bowl. Add 6 cups of the cornbread cubes (reserve the rest for some other use), pecans, sun-dried tomatoes, basil, thyme, rosemary, butter and broth. Adjust seasonings to taste with salt and freshly ground black pepper. Spoon stuffing into a shallow casserole. Bake in a 350°F oven until heated through, about 20 minutes. |
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Tips
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
You can make the cornbread a day beforehand to ease the time-crunch on the day of preparation. |
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