Cranberry Cornbread Dressing

Well it is that time of the year again…. this dressing is moist and a great complement to your turkey dinner! Every one will love it, gluten and not gluten eaters!

2 tablespoons light tasting olive oil or refined coconut oil (vegetable oil works also)

1 loaf of cornbread, torn or cut into chunks (formula for the cornbread to follow)

7 slices of gluten free white bread (recipe on the blog) toasted, torn or cut into chunks

1 cup fresh or frozen cranberries

1 tablespoon basil

1/2 teaspoon salt

1 tablespoon +1/2 teaspoon  poultry seasoning

1 teaspoon thyme

1/2 teaspoon celery seed

1/2 teaspoon white pepper

1 Tablespoon Parsley

1 large onion chopped fine

1/2 cup celery, chopped fine

1/2 cup carrots, chopped fine

1 cup chicken broth

4 tablespoons butter, melted

1 egg

Preheat the oven to 350 degrees F

Spray a 9×13″ pay with cooking spray or use coconut oil to grease the pan well.

In a large skillet, heat oil and add diced vegetables. Sweat the vegetables, about 3 minutes. When sweating vegetables, you are just looking for the color to intensify and the vegetables to look damp. You are not cooking until done.

Remove from heat and set aside.

In a large bowl, add the torn up (or chopped) breads, and the salt, pepper, basil, thyme, poultry seasoning, celery see and parsley.

Pour the Chicken Broth (gluten free) over the mixture and add the melted butter and egg. Using your washed hands, mix the dressing. The dressing should be wet enough that you can squeeze the dressing between your fingers. Should you need too, add more liquid. Fold in the vegetables and cranberries. Stir well.

Spoon the dressing into the baking pan. Cover with foil and cook at 350 degrees F for 30 minutes. Uncover and cook until browned and reaches an internal temperature of 180 degrees F. About 20 minutes. Serve hot.

Corn Bread Recipe

1 cup Kathy’ GFFM or King Arthur GF all purpose flour  (Kathy’s GFFM is 1/2 cup white rice flour; 1/4  cup + 1 tablespoons brown rice flour, 1/2 cup +1 tablespoons cornstarch or tapioca flour= 1 1/4 cup flour. Enough for this recipe and additional for gravy or other needs you have for a small amount of GF flour)

1 cup yellow cornmeal ( I use Arrowhead, make sure whatever you use is gluten free)

1 cup GF millet flour (I use Arrowhead Millet Flour)

1 tablespoon xanthan gum

1 tablespoon baking pwder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup melted butter (or melted coconut oil if dairy free)

1/2 cup white sugar (or coconut sugar, I love it with coconut sugar)

1 1/2  cups buttermilk (or Kefir, or coconut milk, soured)

3 large eggs

Preheat oven to 375 degrees

Lightly greasy the bottom and sides of a 9×9 or a 9x5x3 loaf pan and set aside.

Whisk together the flours, xanthan gum, baking powder, salt and baking soda.

In a separate bowl, whisk together the melted butter (cool slightly), sugar, milk and eggs until smooth.

Add the wet ingredients to the dry ingredients and mix well.

pour the batter into the prepared pan and let stand for 10 minutes, uncovered.

Bake for 30-40 minutes using the 9×9 pan and 55 minutes for a loaf pan. The internal temperature of the bread needs to be 190 degrees F. Use a thermometer, this temperature will be about 3-5 minutes after a tester will come out clean. Check the temperature in the center of the cornbread and any other location that it appears to be less brown to be sure the temperature is correct.

Cool and then tear or cut into chunks for the dressing.