Gluten Free Southern Cornbread Dressing

I have always loved my grandmother's Southern Cornbread Dressing.  And like most children I hated onions or celery in everything; but on holidays they somehow became invisible when brought out in her roasting pan and served with her golden turkey.  My mom gave me the recipe, and years later I discovered I had Celiac Disease.  But, thank the good Lord above, you can buy G-Free cornbread mix.  Therefore, I adapted Nana's recipe to suit my medical needs.  Despite the fact it may be a little sweeter tasting, I would say I basically NAILED it and Nana would be proud!  And to you Yankees, this is not a stuffing, because it is not STUFFED into anything.  It is baked alone and served BESIDE your turkey.  I don't hold stuffing against you, it's just that I have never shot a turkey stuffed with bread so I'm not going to put it in there---- at any time! 

Here is what you will need:

2 packages of Pamela's Cornbread and Muffin Mix, 1 stick of butter, 1 large bunch of celery chopped, 2 t poultry seasoning, 2 eggs beaten, 2 t salt and 2 t pepper, 4-5 pieces of gluten free bread pinched up, (I usually have some on hand)1 large chopped white onion, 1 T rubbed sage, 2 quarts of chicken broth gluten free ( I save mine from boiling chicken and keep it in the fridge), 4 boiled eggs

Now, don't JUST buy the ingredients above, you need to see what it requires to bake your cornbread and your gluten free bread if you don't have any on hand...

Follow the directions on the cornbread mix BUT ADD 1/2 THE SUGAR it calls for, bake, set aside to cool and then crumble.  While your cornbread is cooking boil your eggs

You can do all of this in your roasting pan from beginning to end! When your cornbread is crumbled you want to add your gluten free bread pinched up.  It is always good to have a few different breads in your dressing.  But if you don't, it probably won't matter.  I've just never had it any other way.

Beat your eggs and pour right on top of your cornbread, this helps hold the dressing together after it is cooked.

 

Add your seasonings to the top, and mix.

Add 1 quart of your broth to the dressing and mix thoroughly.

Melt your butter then add your onions and celery to a medium heat and cook until your onions are transparent.  While they cook peel your eggs, cut and allow cool. When your onions and celery are done add to your cornbread.  Butter and all!

Top with your chopped eggs, salt and pepper them (again if desired) and mix well!  So, now you have it all together.  Your cornbread, bread, seasoning, onions, celery, beaten eggs, boiled eggs and broth....Look at you go!  Add 1/2 quart of your broth to the dressing then cover and refrigerate.

You should have 1/2 quart of broth left over. When you take it out of the fridge prior to cooking, if it seems it needs more add it.  (I usually do)  And if it seems too moist you will just have to cook it longer. While cooking, if it seems to dry just add more.  You have 1/2 quart to make it to your liking.    You want to cook at 350 degrees for 1 hour or maybe a little longer.  Cover for the first 30 minutes only.  You want it to be somewhat crusty and golden brown. This is also great for the next day, but you may have to add a little broth to reheat.

Tell that turkey to scoot over and enjoy! 

   

Peppered Turkey Tetrazzini - Gluten Free

This recipe is gluten free and taken from the cookbook, "Gluten Free Makeovers" by Beth Hillson.  The only difference I made is that I purchased peppered turkey breasts from the store; it doesn't make it hot but gives an extra little kick.

Here is what you need:  2 cups peppered turkey breasts, 1 Tablespoon olive oil, 3 green onions with tops chopped, 2 1/2 cups sliced mushrooms, 1 cup gluten free chicken broth, 3 Tablespoons dry sherry, 1/4 cup cream, 2 Tablespoons cornstarch mixed with the chicken broth, 8-10 oz of gluten free spaghetti, 1/4 cup grated Parmesan cheese.

Dice your turkey

I keep chicken broth concentrate in the fridge and McCormick brand is gluten free.  It is so easy using 1 teaspoon per cup of water; and I think it has a better flavor than the can version.

Dice your green onions and mushrooms.  My family is NOT big on the mushroom, so I only used 1 1/2  cups of very finely chopped mushrooms so they didn't notice :) 

Mix your cornstarch with 1/4 cup broth and set aside.

Put your water on to boil and add your gluten free spaghetti.  Cook as directed.

With one tablespoon olive oil in a skillet, on a medium heat, add your diced turkey, onions, and mushrooms until your onions are transparent and soft.  

        Add the cornstarch mixture, dry sherry, and cream to turkey and stir to thicken. I used a lot more cream, because I can....BOOM!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Turn off heat, add the pasta, and place in a greased casserole dish. Top with Parmesan cheese and place in oven on broil until golden brown. (I'm not going to lie, I added a few cuts of butter to the top because I like the way it blends with the cheese to brown)

The recipe says it serves four, I think 5 is safe especially if you are serving with a nice salad and garlic bread. (I had some gluten free bread for myself, and for the boys garlic toast. They REALLY liked this recipe and asked I make it again SOON) 

 

Sarcasm Note Today:  (Brought to you by the lady at Wal-mart)

"Too many clowns, not enough circuses".  Totally agree...