My favorite thing to make at Thanksgiving is cornbread stuffing. It is easily made gluten free if someone you are cooking for is sensitive to gluten.

First, make some cornbread, either from a mix or from scratch. For gluten free cornbread, a good mix is available from which is located in Columbia. You can make the cornbread a day ahead.

Make some broth by boiling the neck, the gizzard, the heart, some additional parts, and some onion, celery and carrot.

After your broth is going for a while, melt a stick of butter in a large pot or fry pan. Add lots of finely chopped onions (use a food processor), and cook for a few minutes. Then add lots of finely chopped celery and carrots, and cook for a few minutes. Then add some mushrooms (available from Jan at the farmers' market) and the cut up meat from making the broth. Cook a few more minutes. Turn off the heat, then add fresh parsley, poultry seasoning and the cornbread. Add broth to make your stuffing as moist as you want it to be, and mix well.

At this point, you can eat the stuffing as it is, you can stuff a bird, or you can bake it for a half hour or so at a reasonable temperature, perhaps with the bird.

Let me note that I measure nothing, but I plan to make enough this year to fill a 6 quart soup pot. For this, I generally will use two bunches of celery and an equivalent amount of onions and carrots. I expect to use 2 packages of gluten free cornbread mix.

I have been making such stuffing for years, and I have always enjoyed it.


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