PHOTO PROBLEM

Photos MAY BE temporarily down due to photobucket probems!! SORRY

Saturday, November 1, 2008

Gluten Free Cranberry Corn Bread Stuffing

This is quite tasty! MY FAMILY ALWAYS WANTS SOME OF THIS EVEN THOUGH I COOK IT FOR ME TO BE GLUTEN FREE--THEY ALL LOVE IT! Use the cornbread in the post below ( http://nannykimsrecipes.blogspot.com/2008/11/gfdairy-free-cornbread-moist.html ) or http://nannykimsrecipes.blogspot.com/2012/11/pan-cornbread-gluten-free-too.html to make this stuffing. You can cut up some of the cornbread into 1 inch squares or smaller and heat in a warm oven to dry out for the cubes. However if I cook the cornbread in a 12 inch skillet they come out quite nicely for bread cubes.

2 cups of cornbread cubes (made from the gluten free cornbread  or whatever one you desire)
4 Tab. of butter (you don't have to use butter but it makes the dressing flavorful and moist) or I believe I have used some chicken broth as a substitution--eye balling the moisture
2 ribs of celery thinly chopped 
1/2 tsp dried rubbed poultry seasoning (I like using a bit more)
1/2 small onion chopped
1/2 cup dried cranberries (I like a bit more)
1 medium chopped apple--no peel (ie Macintosh--or whatever)
Salt if desired.
chicken broth to have on hand--if you think it looks a little dry you can add some to the mix near the end of cooking timeSaute the celery, onion, apple , and cranberries till onions and celery are tender. Add the seasoning and mix with the cornbread cubes. Place in a covered casserole dish and bake at 275 for 30 minutes (or until nice and warm)
Ps. I usually cut the cornbread in cubes and dry them in the oven before making the stuffing if the cornbread is too moist.

No comments: