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Andouille Cornbread Dressing

Cummulative Rating

Servings
Makes 10-12 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

For the dressing:
1/4 cup unsalted butter
3/4 lb. gf Andouille sausage
2 medium yellow onions, diced
2 medium celery ribs, diced
1 large red bell pepper, diced
2 garlic cloves, minced
2 teaspoons fresh sage, finely chopped
2 teaspoons fresh thyme, finely chopped
1 cup chopped prunes
Salt and freshly ground black pepper
2 cups gf Chicken Stock

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.

When the cornbread is cooled, cut the cornbread into 1/2 inch squares and place in a single layer on a baking sheet. Broil until the cornbread pieces are lightly crisped. (You may need to do this in several batches - but it doesn’t take long since the cornbread will crisp under the broiler in a couple of minutes.) Set aside.

Make the stuffing:
In a large skillet, melt the butter over medium high heat. Add the sausage; cook for 4-5 minutes or until browned. Remove the sausage from the pan using a slotted spoon and transfer to a plate. Add the onion, celery, bell pepper, garlic, sage and thyme to the skillet and sauté for 8-10 minutes or until the vegetables are just tender. Place the crisped cornbread in a large bowl. Add the vegetables and prunes to the bowl and stir until just combined. Adjust the seasonings to taste with salt and freshly ground black pepper.

Preheat the oven to 350°F.

Add the broth to the dressing and gently toss until the dressing is moistened. Spoon the dressing into a large, greased casserole or baking pan. Bake, covered for 30 minutes. Uncover and continue to bake for 20 more minutes. Serve.

Tips

For the cornbread we used The Gluten Free Pantry’s Country French Bread & Pizza flour mix. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

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Posted Date: 1/13/2013

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