Wednesday, November 22, 2006

Gluten-Free, Wheat-Free, Dairy-Free Cornbread Stuffing / Dressing Recipe

This is a timely (though perhaps a bit last-minute) Gluten-Free, Wheat-Free, Dairy-Free Cornbread Stuffing / Dressing Recipe (with Cranberries) that is just in time for the Thanksgiving Holiday! Enjoy!

Corn Bread Ingredients:

  • 1 Egg
  • ¼ Cup Sugar
  • 1/3 Cup Vegetable Oil
  • 2 Teaspoons Baking Powder
  • ¾ Cup Cornmeal
  • ¼ Cup Glutinous Rice Flour
  • ½ Cup Sorghum Flour
  • ¼ Cup Flaxseed Meal
  • ½ Cup Water

Additional Stuffing Ingredients:

  • 2 Tablespoons Olive Oil
  • 2.5 Cups Diced Onion
  • 1 Cup Chopped Celery (approximately 2 stalks)
  • 1 Tablespoon Minced Garlic
  • ½ Cup Dried Cranberries
  • 1 Teaspoon Sage
  • 1 Teaspoon Garlic Powder
  • 2 Tablespoons Fresh Parsley, Chopped (can used dried)
  • 1 Tablespoon Chives
  • ¼ Teaspoon Crushed Red Pepper (optional)
  • ½ Teaspoon Pepper
  • ½ Teaspoon Salt
  • 2 Eggs
  • Cups Vegetable Broth*
  • NOTE: *Vegetable Broth used in recipe: Pacific Natural Foods -- Organic Vegetable Broth (Gluten Free)


Start by creating the cornbread: In mixer, mix egg, sugar and vegetable oil on medium-high speed for 2 minutes. Add remaining cornbread ingredients and mix until combined. Pour corn bread into greased Pyrex 11 x 7 x 1.5 inch baking dish and cook in 4250 oven for 15 minutes.

While corn bread is cooling, start preparing the additional stuffing ingredients. Place olive oil in large skillet that can be placed in the oven (if not using an oven proof skillet, the stuffing will need to be transferred to an oven safe casserole dish that has been sprayed with cooking spray), cut up the onion and celery and place in the skillet (such as a cast iron skillet), cook on medium heat, stirring occasionally, until slightly tender. Add minced garlic, cranberries, herbs and salt and pepper, cook for 2 additional minutes. Turn off heat.

Crumble the baked corn bread into the stuffing ingredients and mix gently.

In a bowl, combine vegetable broth and eggs, whish together. Pour over corn bread/stuffing ingredients and gently mix until combined. Place all the mixed stuffing and additional ingredients into an oven-safe cast-iron frypan/skillet, and bake at 3750 for 45 minutes (again, if not using an oven safe skillet, place corn bread into an oven safe casserole dish that has been sprayed with cooking spray).

That should do it! The picture above shows the final product (some stuffing shown in our cast-iron frypan). When I get time, I'll add this recipe to our online recipe library too.

Had my wife and I not got bogged down with various last-minute issues before the Thanksgiving holiday, I would have also had the gluten-free pumpkin Bundt cake recipe up here too. I apologize, and I guarantee it will be published for everyone interested in time for Christmas.

My wife had a last minute (previously unplanned) meeting in Chicago to attend this week that put a damper on the glutenfree baking efforts. And, she had little choice but to attend and meet with this Chinese Trade delegation that included Directors from the China Ministry of Finance, Department of Trade, and Civil Aviation, as well as the heads of the China Aviation Fuel Holding Company. Yes, she is a very talented professional in addition to being a superb chef -- she happens to be an expert in Petrochemical Taxation issues, which is why she was called into this meeting. I think it was a great experience and worthy of putting off some gluten free experimentation over, and I can now joke with everyone how maybe we'll next see her meeting with the leader of China just like President Bush. :)

I too was a bit distracted this week when I got word from my Shipper that my books, which were supposed to ship last week out of LA, were still sitting in a warehouse there instead! Oh, I had some choice words about that situation. It seems that, as of just a bit ago, the shipment has been "expedited" and released, but this puts the ETA a week later than expected. I apologize to anyone waiting anxiously for their books, since I am now not supposed to have the new cookbooks in hand until next week (Nov. 30th). Needless to say, I am disappointed, since we, like every other person with a product to sell, wants to get our product out for the all important holiday season. Now, it seems I will miss the entire first week of that holiday rush, and my distributors/retailers are certainly going to miss out a bit. And here I thought I had ample slack time in our plans for anything like this. Arghhhhh.

Well, here's a happy Gluten-Free Thanksgiving to all my loyal readers! Best wishes and may your gluten-free feast be joyful and memorable!


Lynn Barry said...

I feel as if I have been out of the loop with my overnight in the hospital and this week a lot of health concerns with my dad, but I did want to pop in to comment on my new love of Quinoa, and a special thanks to you and your wife for all the tips and recipes and great support system here for us gluten intolerant folks.
All my best,

Mike Eberhart said...

Thanks for taking time to write. Sure hope all works out well for you and your father. Don't feel obligated to take time reading my blog when you have other more pressing issues in your life. Focus on your health and family first, and everything will work out.

Shannon said...

I am anxiously awaiting your book. I have been bitten by the holiday baking bug! Of course, I have so many recipes to try right now that I probably best that I don't have your book just yet. Too many recipes, so little time!!!

Mike Eberhart said...

Shannon, I too am anxious to start shipping the books. Just like you, we also have a lot of recipes to try out, and not just desserts. I have always said that if I could just figure out a way to not require sleep, I could accomplish so much more :)