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Corn Bread Stuffing

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Involved

Ingredients

For the stuffing:
2 Tablespoons unsalted butter, softened
2 medium onions, finely chopped
5 medium celery ribs, finely chopped
1 large red bell pepper, finely chopped
1 large garlic clove, minced
1 bay leaf
Salt and freshly ground black pepper
1/2 pound spicy gf sausage, preferably pork, sliced 1/4 inch thick (see gf Italian sausage recipe)
1/3 cup gf flour
1/3 cup yellow cornmeal
1/2 teaspoon gf baking powder
2 Tablespoons sugar
3/4 cup milk
1 large egg, lightly beaten
1 large egg yolk

Directions

For the stuffing:
Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large skillet. Add half the onions, half the celery, the bell pepper, garlic, bay leaf, and 1/2 teaspoon each of salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Lower the heat to moderate, add the sausage and cook, stirring, until browned, about 10 minutes. Add the remaining onion and celery and cook, stirring, until translucent, about 10 minutes. Transfer to a plate and discard the bay leaf.
Butter a 9 inch round cake pan and a 5x8 inch loaf pan. In a medium bowl, combine the gf flour, cornmeal, gf baking powder, sugar, and 1/4 teaspoon salt. Add 1/4 cup of the milk, the beaten egg, and the remaining 1 tablespoon butter and stir until just combined. Pour the batter into the prepared round cake pan, spreading it evenly to the edges. Bake for about 13 minutes, or until set. Invert the corn bread onto a rack and let cool slightly. Leave the oven on.
Crumble the corn bread into a medium bowl, breaking it into 1/2 inch pieces. Stir in the sausage mixture. In a small bowl, combine the remaining 1/2 cup milk and the egg yolk. Add to the corn bread and combine. Transfer the stuffing to the prepared loaf pan, pressing it in firmly. Bake for about 10 minutes, or just until set. Invert the stuffing onto a plate and let cool slightly. Break the stuffing into small pieces and let cool completely.
(The stuffing can be prepared up to 1 day ahead; cover and refrigerate. Let return to room temperature before proceeding.)

Tips

This makes a delicious stuffing for cornish game hens.

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.

Recommended Tools

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