Tuesday, November 20, 2007


Gluten-Free Cornbread Sausage Stuffing
This recipe my husband figured out and is a big hit with the celiac and non-celiac crowds alike! Let's start with the homemade gluten-free cornbread and below is the stuffing recipe.

White corn meal
Baking powder

Make the cornbread the night before. Follow the cornbread recipe on the package. No sugar. Just corn meal, eggs, water, butter, salt, baking powder. Once it comes out of the oven, slice it up all crazy and leave it uncovered overnight.


Next day:

Two packages of spicy sage sausage
Two large white onions
5 cups water
6 chicken boullion cubes

- Brown the sausage and set aside. Keep the sausage grease.
- Quarter the onions and then slice. If you don't like slices, dicing is acceptable as well.
- Throw some olive oil in a fry pan and slightly brown onions.
- Add the sausage
- Prepare the chicken boullion
- Get a giant pot and put your crazy sliced up cornbread in it
- Slice up the cornbread some more
- Add sausage and onions and grease and stir like the devil
- Add a lot of sage and pepper and salt
- Pour in your chicken boullion slowly. Pour about half in, then stir. Keep adding boullion and stirring until you have your stuffing at the right consistency. I personally like mine less dry.
- Add more sage, pepper, and garlic to taste
- Stuff bird if you feel like it, but I never do


julie said...

I just left a slew of comments, I am really enjoying your blog! Easy to read, no hi-falutin' foodie talk...I started one


(a take-off of a Guiness slogan)

but I just tend to skip gluten substitutes, and eat a lot of salad.

Anyways, your blog (and some others I found today) were inspiring. I've been really aggravated lately with it. I will have to join in on the guest chefing!

liz said...

glad you found us Julie!!! We would love your input!!



Gluti Girl said...

I really like your blog and have added it to my blog favorites. Glad I found it! And, Melanie we share the same first name. Our mom's had good taste, huh? How did you get yours? Mine was reading Gone with the Wind when she was pregnant with me.

jjvirden said...

You girls "out did" yourself on the cornbread dressing. My husband said that he did not need any turkey b/c the dressing was a meal itself!

Kenya2008 said...

When our daughter was diagnosed with celiac, we figured out that my husband's Louisiana cornbread sausage dressing was gluten free! He cooks from his head but I made him write down the recipe for friends who kept asking for it. Looks similar to yours:


Corn Bread:

2 cups Yellow corn meal

3 teaspoons Baking powder

1 teaspoon salt

¼ cup bacon grease or shortening

1 cup milk

1 egg, beaten

Preheat oven to 425 F. Mix cornmeal, baking power, salt. Cut in bacon grease. Add egg and milk quickly and briskly. Bake in 9x9 inch pan for 20 to 25 minutes.

Corn Bread Stuffing:

1 ½ cups chopped celery

1 cup finely chopped onions

¼ cup chopped parsley

1 lb Jimmy Dean sausage

Can(s) chicken broth

3 eggs

1 teaspoon sage

¼ teaspoon black pepper

½ teaspoon salt

3 tablespoons butter

Brown and drain sausage. Soften onions and celery over medium heat in the butter. Cook till onions are translucent. Add sausage. Add pepper, sage and salt.

Cube and crumble cool corn bread into large mixing bowl. Add vegetable and sausage mixture and thoroughly mix. Add parsely and three eggs, beaten and thoroughly mix. Add chicken broth to preferred moisture.

Stuff turkey with stuffing. Bake remaining stuffing in separate casserole dish.