Monday, November 28, 2011

Allergy Free Cornbread Dressing

For Thanksgiving I made cornbread dressing, just like my grandma makes.  Well.......almost like my grandma makes.  I didn't want to post the recipe before Thanksgiving because I wanted to make sure everything would turn out.  Thankfully, it did!  Yet another thing to be thankful for! 

Cornbread dressing
14 slices of gluten free bread (I used the entire loaf of this bread recipe)
2 recipes of your favorite cornbread-minus any sugar that the recipe calls for  (I use the recipe found in this cookbook)
1 onion, diced
4 stalks of celery, diced
3 cans chicken broth
1 1/2 teaspoons egg replacer mixed with 2 T rice milk

Slice your GF bread and lay out on a baking sheet the night before in order to let the bread dry out.

Put a small amount of water in a sauce pan-just enough to fully cover the bottom of the pan with 1/2 of water.  Put diced onion and celery in pan and simmer for 15 minutes.

Crumble your bread and your cornbread and mix together. 

Stir in the onion, celery, and water mixture.  Add 3 cans chicken broth.  (Now, you might need to add a little more or a little less, depending on the bread and cornbread recipe that you use.)  The mixture should be very moist without becoming too soupy.  Then add sage.  I used almost 1/2 a small bottle of rubbed sage.  You will need to add and taste.  We like a lot of sage in ours!  Once the dressing has the right amount of sage and is a good consistency, add in the egg replacer.

Pour dressing into a greased 9x13 baking dish and bake covered at 325 for an hour. 

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