Monday, November 28, 2011

Gluten Free Stuffing: Part II Stuffing

Using our experiment-cornbread medley, Shane and I made this stuffing recipe for Thanksgiving.

A few things: we didn’t use her cornbread recipe (I didn’t include it in the pile for Shane) and we had no idea how many people this would serve (it served all 13 of us because we tripled it).

Seriously, keep an eye on your corn bread while it toasts, depending on your gluten free recipe her 20 minutes might be a bit too long for your bread! Also cut your cornbread into tiny (think the size of a quarter) pieces, it'll toast more evenly since the bread is so dense.
In a large bowl I combined:

  • corn bread, chopped and toasted
  • 5 stalks of celery, chopped
  • 3 hard boiled eggs, chopped
  • 3 shallots, chopped (or 1 small onion)
  • 1/2 cup chopped pecans
  • 1 tsp ground sage, or to taste
  • 1/2 tsp ground thyme, or to taste
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp ground black pepper, or to taste
  • 1 stick of butter, melted 
  • fennel seeds to taste  
  • 2 cups chicken or vegetable broth we’re carnivores
On Thursday Shane and I got up at 10 and prepped the stuffing after putting the first turkey (we had two) in the oven, melting butter and combining it with the broth, proing it over the stuffing mixture and blending together. Shane put everything into a greased 6 x 10 pan and baked for 45 minutes. We left the stuffing in the warming tray until we were almost ready for dinner and finally browned the stuffing for 15 minutes before serving.

Worked like a charm.

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