Gluten-Free Stuffing

FullSizeRenderThere is one part of Thanksgiving that I love, stuffing. I’m usually a hard core protein and veggies first gal but there is ONE day of the year that whole lifestyle gets turned upside down. This year is my lucky year, we get on both Thanksgiving and Christmas! But, there’s a little variation this year, we’re testing out gluten-free stuffing. We took my mum’s classic stuffing recipe and substituted the Mrs. Cubbison’s Corn Bread Stuffing for homemade gluten-free croutons.

I’d been baking through some of the gluten-free mixes that Krusteaz sent me as part of the Krusteaz Blogger Bake-Off and we had a half pan of the gluten-free corn bread and decided to adapt moms amazing classic stuffing recipe to be gluten-free.

 

Gluten-Free Stuffing
prep time:  45 min  | cook time: 1 hr 30-45 min

Gluten- Free Honey Cornbread and Muffin Mix
1 Cup almond milk
1/3 Cup olive Oil + some for crisping the crumbs
1 Egg
Poultry seasoning
1 lb. roll of gluten-free sausage
1 medium yellow onion, chopped
1/2 bunch finely chopped celery
1/2 stick of butter
1 sour green apple, finely chopped
1/2 c golden raisins
1/4 c brandy
2 3/4 gluten-free chicken broth

Steps 1- 5 you can make up to three days ahead of time and store in an airtight container in the fridge. For day-of assembly, start at step 6.

  1. Pre-heat oven to 450 degrees. To make the cornbread croutons, take the corn bread and cut into small chunks. Toss lightly with extra virgin olive oil and dust with poultry seasoning. Bake corn bread in pre-heated oven until crispy, 30-40 minutes.
  2. Soak the 1/2 c golden raisins soaked in the 1/4 c brandy plus the 3/4 c. of the chicken broth. (Save the other 2 cups of chicken broth for later in the recipe).
  3. Sauté onion in 1/2 stick of butter. Throw in celery and sauté until translucent. Throw in the chopped apple and let sauté for just a bit longer. Scoop the mixture onto a plate.
  4. In the same pan, add the sausage and cook until crispy. Drain off any fat, there might not be any but you can soak it up with a paper towel.
  5. Drain the raisins, saving the liquid, and add to the sausage in the pan. Add the onion celery mixture and simmer about 5 minutes. Then add the brandy and chicken broth from the raisins and an additional 2 cups of chicken broth.
  6. Pre-heat the oven to 350.
  7. In a large bowl add the sausage and veggie mixture and a box of the stuffing crumbs and fold until moist. Don’t over mix or crush the bread piece.
  8. Butter either a two quart or three quart glass baking dish and add the mixture. Add a few pieces of very thinly sliced butter to the top of the dish. Cook 45 minutes covered in pre-heated oven.
  9. Turn heat up to 415, remove lid and cook for an additional 15 minutes. The top will look a little burned but don’t worry, that’s the BEST part and it tastes AMAZING!

Blasted Broccoli

One of my favorite foods is broccoli. Studies show the health benefits of consuming broccoli include high amounts of vitamin C, which aids iron absorption in the body, folic acid and potassium as well as being fiber-rich. My favorite bar serves a dish called “Blasted Broccoli” and I sought to re-create this delicious favorite at home! I have been making this dish for a few years now have tried various methods of “greasing” these little florets; coating the cooking sheet with PAM or olive oil, tossing them in olive oil, brushing on olive oil with a an OXO Pastry Brush (if you don’t have one BUY IT!), trying to cook them with NO oil (BAD idea)… and they were always delicious but I could never quite get it PERFECT!

Blasted Broccoli

Ingredients

Directions

  1. Wash the broccoli and slice in half so there is a flat side and preheat oven to 400
  2. Lay down a sheet of Renyolds wrap non-stick Aluminum Foil
  3. Mix up a little ramekin of olive oil and minced garlic
  4. Lay broccoli out on cookie sheet  flat side down and lightly brush with the olive oil and garlic then season the tops with cracked pepper and salt to taste
  5. Cook in pre-heated oven for 10-12 minutes, flip over and cook until your desired level of crispy is achieved (for us it’s usually another 10 minutes)