Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Gluten-Free Cornbread Stuffing with Curried Apples and Cranberries

Adapted form Gluten Free Goddess Recipes.

Serves 6-8

Prepared Caitlyn's gluten-free cornbread, recipe follows.

4-5 Tbsp. Olive Oil

1 tsp. dried Thyme'

2 tsp. Curry Powder, make sure it is gluten-free

½ tsp. ground Cinnamon

1 c. Celery, diced

1 c. Red Onion, thinly sliced

2 large Granny Smith Apples, peeled, cored and diced

1 c. fresh Cranberries, chopped

1 c. Vegetable Broth, more as needed

2 Tbsp. Pure maple Syrup

Salt and freshly ground Pepper

Preheat the oven to 325 degrees.

Toast the cornbread cubes on a lightly greased baking sheet for about 20 minutes. Pay attention to not get them too browned. When they are nicely toasted, remove the baking sheet from the oven, set aside and allow cubes to cool.

Heat the olive oil in a large skillet, stir in the thyme, curry, and cinnamon. Add the celery, onion and apples; cook on medium heat until softened, about 10-15 minutes. Remove the skillet and set aside to cool. When cooled, add in the cranberries.

Stir in the toasted cornbread, mix well. Add a little more olive oil, the broth, pouring it in a little at a time, gently stirring to combine. Add the maple syrup. Seasonwith salt and pepper to taste.

This dressing is delicious served as a side dish to a holiday feast, but it is particularly stunning used as a stuffing for maple roasted acorn squash, (see recipe that follows). Just bake at 350 degrees for 20-25 minutes, serve and enjoy!

Caitlyn's Gluten-free Corn Bread

This corn bread is absolutely delicious. It is the perfect gluten-free treat and works so well for many recipes.

1 c. Corn Flour

1 c. Rice Flour

1 Tbsp. Baking Powder

1 tsp. Salt

¼ c. Sugar or Maple syrup

1 large Egg, or Gluten Free Egg Replacer

1 c. Milk, Rice Milk or Coconut Milk

½ c. Coconut Oil

Preheat the oven to 400 degrees. Mix all ingredients and set aside. Mix wet ingredients together thoroughly and then gently add them to dry ingredients. Immediately after mixing, our into an 8” round baking pan and place in the oven for 45 to 65 minutes. It is done when a toothpick pocked in the middle comes out clean. Be aware that gluten-free baked dishes will not brown the way other baked goods do, so that it is not a good indication of doneness.

Notes:

You may make this recipe using a mini muffin pan. It works great, just make sure you use a good gluten-free, non-stick spray.

For a more savory cornbread, add a little cheese and a pitch of chili pepper flakes.

If you desire a smoother, richer corn bread, stir a 4-ounce jar of unsweetened applesauce into the batter after mixing all the other ingredients.