This recipe actually came from Lara's in-laws, her husbands great grandmother, Grandma Higgins, used to make this corn casserole and it's a tradition for them to have it at their Thanksgiving. Two years ago she decided she wanted to add it to our menu at Thanksgiving. She unfortunately didn't make it gluten free. Last year we decided to try it GF and it turned out great. Here is this years video of us making an Ashbaugh family tradition and one of my favorites: Corn Casserole!
http://www.youtube.com/watch?v=Tucd3JA2hLE
Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Friday, December 7, 2012
Thursday, December 6, 2012
Gluten-Free Sisters Cooking Show:Cornbread Stuffing
In this video, we take the cornbread I made and turn it into some delicious stuffing! Along with the GF cornbread, we have a focaccia GF bread and Udi's brand whole grain GF bread, which turned this recipe into a pretty easy to make gluten-free stuffing.
We have also added a few characters to our show, our Grandma makes an appearance and in the background you can hear our cousin, Mandy, make some comments. We hope you enjoy!
We have also added a few characters to our show, our Grandma makes an appearance and in the background you can hear our cousin, Mandy, make some comments. We hope you enjoy!
Tuesday, November 13, 2012
Gluten-Free Cornbread Stuffing
To me Thanksgiving equals stuffing (or dressing). I don't think about turkey - bah - I think about the stuffing. My Grandma's stuffing is legendary in our family. After trial and error we've been able to make our own gluten-free stuffing that isn't dry and gritty. It tastes just like Grandma's from when I was a kid.
One of the challenges with gluten-free stuffing is trying to avoid a dry stuffing. In order to compensate for the gluten-free bread add more moisture - this can come from vegetables, butter, and chicken stock. Don't be afraid to add more chicken stock - just avoid creating a soup :)
This recipe can be modified a variety of different ways to suit your tastes. The amounts are approximate.
- 1 pan of cornbread - From GF-Cornbread (see blog posting: Cornbread: A stuffing staple)
- 2 cups of gf-bread of your choice (I tend to pick a flavored bread like pecan or whole wheat)
- 1 large onion
- 1 cup celery
- 3 hard boiled eggs
- 2 eggs
- 2 tablespoons butter (it's Thanksgiving - use REAL butter!) :)
- 1/2 tsp pepper (or to taste)
- 1 tsp thyme (or to taste)
- 1 tablespoon rubbed sage (or to taste)
- 1/2 tsp salt (or to taste)
- 4 cups chicken stock
- Cut cornbread and gf-bread into approximately 1 inch squares
- Coarsely chop the hard-boiled eggs
- Lightly beat 2 eggs
- Lightly saute celery and onion in butter on the stove - until softened
- Combine cornbread, gf-bread, celery, onion, hard-boiled eggs, seasonings, 2 beaten eggs, and 2 cups of chicken stock until well incorporated. If mixture seems a bit dry add more chicken stock 1/2 cup at a time
- Spoon into an greased 11x13 pan
- Pour at least 1 cup of chicken stock over the top - all sections should be moist
- Cook for 30min in a 350 degree oven
- Enjoy!
Tips and Modifications:
- If you don't like hard-boiled eggs remove them and add a little more onion and celery
- Feel free to add mushrooms if desired
- Cranberries, pecans, or walnuts can also be good - but compensate with a bit more butter and stock
- Spices can be added and subtracted to taste - Rubbed sage and thyme are my two favorites so I always use them. You could also use - sage, parsley, or other personal favorites
Watch for the video of this recipe coming next week!
One of the challenges with gluten-free stuffing is trying to avoid a dry stuffing. In order to compensate for the gluten-free bread add more moisture - this can come from vegetables, butter, and chicken stock. Don't be afraid to add more chicken stock - just avoid creating a soup :)
This recipe can be modified a variety of different ways to suit your tastes. The amounts are approximate.
- 1 pan of cornbread - From GF-Cornbread (see blog posting: Cornbread: A stuffing staple)
- 2 cups of gf-bread of your choice (I tend to pick a flavored bread like pecan or whole wheat)
- 1 large onion
- 1 cup celery
- 3 hard boiled eggs
- 2 eggs
- 2 tablespoons butter (it's Thanksgiving - use REAL butter!) :)
- 1/2 tsp pepper (or to taste)
- 1 tsp thyme (or to taste)
- 1 tablespoon rubbed sage (or to taste)
- 1/2 tsp salt (or to taste)
- 4 cups chicken stock
- Cut cornbread and gf-bread into approximately 1 inch squares
- Coarsely chop the hard-boiled eggs
- Lightly beat 2 eggs
- Lightly saute celery and onion in butter on the stove - until softened
- Combine cornbread, gf-bread, celery, onion, hard-boiled eggs, seasonings, 2 beaten eggs, and 2 cups of chicken stock until well incorporated. If mixture seems a bit dry add more chicken stock 1/2 cup at a time
- Spoon into an greased 11x13 pan
- Pour at least 1 cup of chicken stock over the top - all sections should be moist
- Cook for 30min in a 350 degree oven
- Enjoy!
Tips and Modifications:
- If you don't like hard-boiled eggs remove them and add a little more onion and celery
- Feel free to add mushrooms if desired
- Cranberries, pecans, or walnuts can also be good - but compensate with a bit more butter and stock
- Spices can be added and subtracted to taste - Rubbed sage and thyme are my two favorites so I always use them. You could also use - sage, parsley, or other personal favorites
Watch for the video of this recipe coming next week!
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